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