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.
Recipe information
Yield
Serves 4
Ingredients
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 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)
Preparation
Step 1
Combine first 7 ingredients in processor and chop finely. Transfer to bowl. Let stand 1 hour at room temperature.
Step 2
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.
