MUFFULETTAS

Ingredients
Olive Salad:
1/2 cup kalamata olives, pitted
1/4 cup chopped fresh basil
2 tablespoons capers, drained
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 garlic clove, minced

Muffuletta:
12 (1 1/2-ounce) French bread rolls
6 (1-ounce) slices provolone
12 (1-ounce) slices ham
12 (1-ounce) slices salami
6 cups gourmet salad greens

Preparation
To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.
To prepare muffuletta, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2 1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll.
Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.
Yield
12 servings