Onion muffuletta sandwich

1 Servings

Ingredients

QuantityIngredient
1cupChopped Vidalia onion
½cupDrained small Spanish pimiento-stuffed green olives
¼cupOlive oil; (preferably extra-virgin)
¼cupSliced fresh basil or 1 tablespoon dried
2tablespoonsDrained capers
1tablespoonRed wine vinegar
1teaspoonChopped fresh oregano or 1/2 teaspoon dried
124-inch long French or sourdough baguette; split lengthwise
12ouncesAssorted sliced deli meats and cheeses; (such as ham, mortadella, salami, provolone cheese and mozzarella cheese)
4 Servings.

Directions

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