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)

Instructions

1. Combine first 7 ingredients in processor and chop finely. Transfer to bowl. Let stand 1 hour at room temperature.
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.