INGREDIENTS:

• 1 cup chopped Vidalia onion
• 1/2 cup drained small Spanish pimiento-stuffed green olives
• 1/4 cup Olive Oil (ex-virgin)
• 1/4 cup sliced fresh basil (or 1 Tbsp dried)
• 2 Tbsp drained capers
• 1 Tbsp red-wine vinegar
• 1 tsp chopped fresh oregano (1/2 tsp dried)

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

Spread 1/2 cup muffuletta relish over both sides of long French or sourdough baguette, split lengthwise.
Use 12oz assorted sliced deli meats & cheeses (such as ham, mortadella, salami, provolone & mozzarella)
Cover with top half of bread.