Turkey, Ham and Cheese Muffaletta

ACTIVE TIME: 20 min. TOTAL TIME: 31⁄2 hrs. SERVES: 6

1 (6 oz.) jar marinated artichoke hearts

2 tomatoes, seeded and drained

1⁄2 cup drained pimiento-stuffed green olives

1 (1 lb.) round loaf crusty bread

8 oz. deli-sliced roast turkey

4 oz. deli-sliced Black Forest ham

4 oz. deli-sliced provolone cheese

1 cup fresh basil leaves

1 cup jarred caponata (eggplant appetizer)

1 Drain artichoke hearts, reserving 1 Tbs. marinade from jar. In food processor, combine tomatoes, pimientostuffed green olives, artichoke hearts and reserved marinade; pulse until coarsely chopped.

2 Prepare bread following steps below. Line bottom of bread shell with half of turkey. Top with half of ham, half of tomato-olive mixture, half of cheese, 1⁄2 cup basil leaves and 1⁄2 cup caponata. Repeat layering with remaining ingredients.

3 Cover with reserved bread top (sandwich will be very full); wrap loaf tightly in plastic wrap and place on large plate. Invert small plate over sandwich and place heavy can, flat side down, on top of sandwich to weigh down. Refrigerate 3–6 hrs. Unwrap and cut into wedges.