1 c  STUFFED GREEN OLIVES

           CHOPPED
      1 tb RED WINE VINEGAR

    1/4 c  CHOPPED PARSLEY

      2    MEDIUM RIBS CELERY FINELY

           CHOPPED
    1/4 c  OLIVE OIL

    1/2 ts ITALION SEASONING

      1    SMALL SWEET RED PEPPER OR

      7 oz JAR ROASTED RED PEPPERS

           FINELY CHOPPED
    1/8 ts CRUSHED RED PEPPER

      1    LARGE ROUND ITALIAN BREAD

           OR 4 CRUSTY ROLLS
      2    CLOVES GARLIC MINCED

      8    SLICES COOKED TURKEY 1 LB.

      1 tb CAPERS,COARSELY CHPD

      4 oz PROVOLONE CHEESE

  MIX WELL OLIVES, CELERY, SWEET RED PEPPERS, GARLIC, CAPERS, VINEGAR,
  PARSLEY, OLIVE OIL, ITALIAN SEASONING & RED PEPPERFLAKES IN MEDIUM BOWL.
  COVER AND REFRIGERATE AT LEAST ONE HOUR,PREFERABLY OVERNIGHT. CUT BREAD
  INHALF LENGTHWISE.SCOOP OUT ABOUT HALF OF SOFT CENTER FROM BOTH THE TOP AND
  THE BOTTOM.BRUSH BREAD WITH SOME OF THE OLIVE SALAD MARINADE.PLACE TURKEY
  SLICES ON BOTTOM OF BREAD.SPOON OLIVE SALAD OVER TURKEY.PLACE CHEESE ON TOP
  AND PRESS BREAD FIRMLY OVER FILLING.CUT INTO WEDGES TO SERVE. MUFFALETTA
  CAN BE MADE UP TO FOUR HOURS AHEAD,WRAPPED TIGHTLY IN PLASTIC WRAP AND
  REFRIGERATE.BREAD WILL SOAK UP DRESSING,GIVING A NEW BUT WONDERFUL TEXTURE
  TO SANDWICH.MAKES FOUR SERVINGS.