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 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)

1. Combine first 7 ingredients in processor and chop finely.
2. Transfer to bowl.
3. Let stand 1 hour at room temperature.
4. Spread 1/2 cup muffuletta relish over each cut side of bread.
5. Place meats and cheeses on bottom half of bread.
6. Cover with top half of bread.
7. Cut diagonally into 4 sandwiches.

vidalia onion, green olives, olive oil, fresh basil, capers, red wine vinegar, fresh oregano, sourdough baguette, deli

Taken from www.epicurious.com/recipes/food/views/onion-muffuletta-sandwich-2236 (may not work)