Name: Muffaletta
Ingredients: 1 1-lb brown-and-serve; Foccaccia; 1 md Clove garlic, peeled and; Finely minced, or forced; Through a press; 1 6-oz jar marinated artichoke; Hearts, drained; 1 3 1/2-oz drained weight can; Pitted black olives, drained; 1/2 c Pimento-stuffed green olives; 2 Anchovy fillets, rinsed and; Patted dry; 1 tb Drained capers; 1 ts Dried oregano, crushed; 1/4 ts Cayenne pepper; Freshly ground black pepper; To taste; 8 oz Thinly sliced cooked turkey; Or chicken breast; 8 oz Thinly sliced provolone; Cheese; 8 oz Thinly sliced black forest; Ham

While Christ presently reigns over human governments, we see how even the best men and women in leadership fail to provide the perfect kingdom. We are primarily citizens of Christ’s kingdom, Philippians 3:20, “For our citizenship is in heaven.” But for the time being, we also dwell in a lesser sense, as citizens among this world too. So we long for the day when Christ will overthrow all these puny human leaders and rightly take to Himself what is rightfully His and reign over His kingdom that is without end (Dan. 2:44) where and when “EVERY KNEE WILL BOW, of those who are in heaven and on earth and under the earth, and that every tongue will confess that Jesus Christ is Lord (Phil. 2:10-11; cf. Rev. 7:9-10).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Sandwich, Main dish	6	Servings

INGREDIENTS

1		1-lb brown-and-serve
		Foccaccia
1	md	Clove garlic, peeled and
		Finely minced, or forced
		Through a press
1		6-oz jar marinated artichoke
		Hearts, drained
1		3 1/2-oz drained weight can
		Pitted black olives, drained
1/2	c	Pimento-stuffed green olives
2		Anchovy fillets, rinsed and
		Patted dry
1	tb	Drained capers
1	ts	Dried oregano, crushed
1/4	ts	Cayenne pepper
		Freshly ground black pepper
		To taste
8	oz	Thinly sliced cooked turkey
		Or chicken breast
8	oz	Thinly sliced provolone
		Cheese
8	oz	Thinly sliced black forest
		Ham

INSTRUCTIONS

1. Bake the foccaccia according to package directions. Cool and slice into
halves. 2. Combine the garlic, artichoke hearts, black and green olives,
anchovies, capers, oregano, cayenne and black pepper. Process to finely
chop. 3. Spread half of the olive relish on the botton half of the
foccaccia. Top with layers of turkey or chicken, provolone and ham. Spread
with the remaining olive relish and replace with the top of the foccaccia.
4. Wrap the foccaccia in foil, place in refrigerator and weight down with a
couple of cans. Chill several hours or overnight. Cut into wedges before
serving.  Makes 6 to 8 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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