8 oz figs, stems removed
1/2 c thinly sliced red bell pepper, seeds removed
1/3 c pitted and chopped Kalamata olives
1/3 c thinly sliced red onion
1/3 c olive oil
1/4 c thinly sliced fresh basil (OR 1-1/2 tsp dried basil leaves)
1/4 c freshly squeezed lemon juice
2 tbsp cold water
2 tbsp capers, drained
Salt and freshly ground black pepper To Taste
1 (24-oz) round sourdough, French or Italian bread, unsliced
1/2 lb SLICED DELI TURKEY
1/2 lb SLICED DELI TURKEY HAM
1/4 lb sliced Provolone
Thinly slice figs. Combine with remaining filling ingredients; set aside.
Cutting horizontally, remove top third of loaf. Hollow out bottom portion of loaf, leaving a 1-inch shell.
Pack filling into bottom of loaf, reserving about 3 tablespoons of liquid.
Brush liquid on cut side of top. Layer sliced turkey, turkey ham and Provolone over filling. Replace top of bread loaf.
Wrap in airtight plastic bag. Place loaf upside down in refrigerator.
Weight with 5-pounds (such as bag of sugar) and refrigerate for 3 to 12 hours.
To serve, turn up-right and cut into wedges.