Muffaletta Quesadilla

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   I am a fan of Le Creuset enameled cast iron cookware, so this is what I use.

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   In a 10 inch skillet, place

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   2 Tbls of olive oil and use your fingers to spread evenly.

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   Bring the skillet to medium heat. While the olive oil warms up in the skillet:

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   Lay out one tortilla, then add a nice layer of low fat ham, then a layer of lacey swiss cheese, then a layer of low fat pastrami-seasoned turkey.

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   Now use a large spoon to spread the olive salad around the top of the turkey, try not to get too much oil.

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   Now make a layer of low fat provolone or 2% milk cheese over the olive salad; now top this with the proscuitto piccolo.

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   Finally lay the top piece of tortilla.

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   Using a large, wide spatula carefully lift the sandwich into the hot skillet; it should slightly sizzle; place a heavy 8 inch skillet on top and press down. Let cook for apx. 5 minutes.

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    Spray olive oil over the top of the tortilla.

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    Now here comes the tricky part, just like flipping an omelette.....slide the wide spatula and with your fingers on top, flip the sandwich in the pan. Place the 8 inch pan back on top and press. Let cook for about 3 to 4 minutes.

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    Remove the Muffa-Quesadilla from the skillet and place on cutting board and cut into pie-shaped quarters. Serve with caesar salad and wine

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    (pinot noir, Chianti Reserva, sangiovese or pinot grigio)

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    If you want to make a spicy version, sprinkle some red pepper flakes in with the olive salad...Yeehah

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    Enjoy my friends

* Per serving · 4 servings · Values may vary.