Recipe - Onion Muffuletta Sandwich

1 cup Chopped Vidalia onion
One half cup Drained small Spanish
pimientostuffed green
olives
One fourth cup Olive oil; (preferably
extravirgin)
One fourth cup Sliced fresh basil or 1
tablespoon dried
2 tablespoon Drained capers
1 tablespoon Red wine vinegar
1 teaspoon Chopped fresh oregano or 1/2
teaspoon dried
1 24inch long French or
sourdough baguette; split
lengthwise
12 ounce Assorted cut or sliced up deli meats
and cheeses; (such as ham,
mortadella, salami,
provolone cheese and
mozzarella cheese)

Vidalias star in a nice version of the relish that is essential to this New
Orleans specialty. Try the relish on grilled halibut, too.

Can be prepared in 45 minutes or less but requires additional unattended
time.

Combine first 7 ingredients in processor and chop finely. Transfer to bowl.
Let stand 1 hour at room temperature.

Spread One half cup muffuletta relish over each cut side of bread. Place meats
and cheeses on bottom half of bread. Cover with top half of bread. Cut
diagonally into 4 sandwiches.

4