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    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.


 

 

 


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