Chicken mufuletta with spicy oliv relish mayo

spicy olive relish mayo
2 roasted red peppers (from jar) drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like it)
2 cloves garlic, finely chopped
1/2 c hellman's mayo
3/4 c prepared olive relish
1/4 coarsely chopped fresh flat leaf parsley
2 tbsp red or white win vinegar

combine the red peppers, jalapeno, garlic, mayo, and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.

Muffuletta
4 boneless, skinless chicken breasts
2 tbsp olive oil
salt and freshly ground black pepper
16 1/4" thick slices provline cheese
1 large round loaf of bread, sliced in half crosswise
spicy olive relish
spicy olice relish mayo
aluminum foil
2 bricks or a cast iron pan and a few heavy cans

1. heat the grill to high or the grill pan over high heat
2. brush the chicken breasts with oil on both sides and season w/ salt and pepper. Grill for 4-5 mins per side until golden browna nd just cooked through. Remove from the grill, let rest 5 mins, then lice into 1/4" thick slices on a bias.
3. spread some of the mayo on the bottom half of the bread, add a few tbsp of the olive relish add half of the cheese, half of the chicken, and repeat with the remaining indregiants in thatorder.
4. spread the cut side of the top of the loaf w/ more of the mayo and place mayo-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or heavy cast iron pan on top. Refrigerate for atleast 1 hour (to allow the flavors to meld) or overnight.