Sweet Vidalia® Muffuletta Sandwich

• 1 cup chopped Certified Extra Sweet™ Vidalia® Onions
• 1/2 cup drained small Spanish pimiento-stuffed green olives
• 1/4 cup extra virgin olive oil
• 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

Place onion, olives, olive oil, basil, capers, vinegar and oregano into food processor and chop finely. Transfer to bowl and let marinate at room temperature for at least one hour.

Divide mixture and spread over each half of bread loaf. Place sliced deli meats and cheese on top of muffuletta mixture. Close sandwich and cut into serving pieces.

Yield: 4 servings

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