Ingredients
- 2 anchovy fillets
- 1 brown
- 1 clove garlic
- 1/2 olive relish on the botton
- 1/2 foccaccia
- 8 oz thinly black forest (sliced)
- 8 oz thinly turkey (sliced cooked)
- 6 oz artichoke (marinated)
- 8 oz thinly provolone (sliced)
- 1/2 c pimento-stuffed green olives
- 3 1/2 oz weight (drained)
- 1 tb capers (drained)
- 1 ts oregano (dried)
- 1/4 ts cayenne pepper
a couple of cans. Chill several hours or overnight. Cut into wedges before serving. Makes 6 to 8 servings.
