VEGETARIAN MUFFULETTA

1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 cup minced black and/or green minced olives
2 tablespoons chopped fresh parsley
1 (10-inch) whole focaccia bread
1 cup arugula or lettuce
1 cup roasted red pepper strips, drained
2 avocados, peeled, pitted and thinly sliced

In a small bowl, combine mayonnaise, yogurt, olives and parsley and set aside.

Slice focaccia in half horizontally. Spread half of mayonnaise mixture over bottom half of bread. Layer with lettuce, red pepper and avocado. Spread top half of focaccia with rest of mayonnaise mixture and place top over fillings.

Wrap sandwich tightly in plastic wrap and refrigerate until ready to serve.

Cut into wedges before serving.

Makes 6 servings
Source: Jeanne Besser in the Journal-Constitution, January 31, 2002