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1. Drain artichoke hearts; pat dry with paper towels. Coarsely chop artichokes; pat dry again. In a small bowl combine artichokes, roasted pepper, and olives; set aside.
2. Cut foccacia in half horizontally. Layer the bottom with capicola, salami, and mortadella. Spoon artichoke mixture over meat; top with cheese. Replace top of focaccia. Tightly wrap sandwich in foil and chill overnight.Tailgate day::
3. Tote foil-wrapped sandwich in an insulated cooler with ice packs.
4. At the tailgating site, prepare grill. For a charcoal grill, heat foil-wrapped sandwich on the rack of an uncovered grill directly over medium coals for 20 to 25 minutes or until bread is toasted and cheese is melted, turning every 5 minutes during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place foil-wrapped sandwich on grill rack over heat. Cover and heat as above.) Cut sandwich into eight wedges.