Onion Muffuletta Sandwich
1 cup chopped Vidalia onion
1/2 cup drained small Spanish pimiento-stuffed green olives 1/4 cup olive oil (preferably extra-virgin)
1/4 cup sliced fresh basil or 1 tablespoon dried
2 tablespoons drained capers
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano
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)
Combine first 7 ingredients in processor and chop finely. Transfer to bowl. Let stand 1 hour at room temperature.
Spread 1/2 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.