|1 cup||Chopped Vidalia onion|
|½ cup||Drained small Spanish pimiento-stuffed green olives|
|¼ cup||Olive oil; (preferably extra-virgin)|
|¼ cup||Sliced fresh basil or 1 tablespoon dried|
|2 tablespoons||Drained capers|
|1 tablespoon||Red wine vinegar|
|1 teaspoon||Chopped fresh oregano or 1/2 teaspoon dried|
|1||24-inch long French or sourdough baguette; split lengthwise|
|12 ounces||Assorted sliced 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 ½ 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.
Bon Appétit June 1996
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998
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