Great Lakes Muffuletta

     We've been home about 3 weeks now, getting things 'turned around' for our departure to the South this winter.  Meal preparation has been a balance between cleaning out the house freezer and sparing what we want to take with south with us.  Suffice it to say we're still eating lots of fish which isn't necessarily a bad thing.  I have been nothing short of creative. 
     This recipe combines two of our recent needs:  using up our excess fish and our love of cajun cuisine.    The only substitution to this recipe is a total lack of Focaccia bread in our town whereas we used round loaf Sourdough.  Also, we did not wrap, compress, and chill our sandwiches overnight, but served them fresh.  The melding of flavors from the pesto, artichokes, roasted red peppers, onion, capers, and red wine vinegar was delicious.  Serve with choice of chips on the side and a chilled Barley Pop.





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