1 cup chopped sweet onion
1/2 cup drained pimiento-stuffed green olives
1/4 cup olive oil
1/4 cup sliced fresh basil
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, salami, provolone cheese and mozzarella cheese).
Combine onion, olives, olive oil, basil, capers, vinegar and oregano in food processor and chop finely. Transfer to bowl. Let stand 1 to 1 1/2 hours at room temperature.
Spread 1/2 cup muffuletta relish over each half of the bread. Place meats and cheeses between the 2 halves. Cut diagonally into 4 sandwiches.