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Sweet Vidalia Onion Mufaletta

Makes 4 servings

• 1 cup chopped Vidalia Onion
• 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 capers, drained
• 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)
• 1/2 Vidalia Onion, thinly sliced

Combine Vidalia Onion, olives, olive oil, basil, capers, red wine vinegar and oregano in a food processor and pulse until ingredients are finely chopped.

Transfer relish a to bowl, cover and let stand for 1 hour

Spread 1/2 cup mufaletta relish over each cut side of bread.

Place meats and cheeses on bottom half of bread.

Top with Vidalia Onion slices.

Cover with top half of bread.

Cut diagonally into 4 sandwiches.

Nutritional Information
Per serving:
640 Calories
36g Fat (52% calories from fat)
22g Protein; 57g Carbohydrat
55mg Cholesterol
1160mg Sodium

Contributed by John Ashton, Chef & Television Personality from Celebration, Florida.
Copyright © 2006 The Vidalia Onion Committee, used with permission.


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