This mufaletta relish adds delicious flavor to sandwiches and is ideal for a casual meal or picnic outing. The recipe from Chef John Ashton is courtesy of the
Vidalia® Onion Committee. Chef Ashton, who makes his home in Celebration, Florida, is a popular television personality in his position as weekly chef on Warner Brothers'
The Daily Buzz. He is known for his charisma, quick wit and passion for cooking.
Ingredients
- 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
Instructions - 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
- Makes 4 servings
- Per serving: 640 Calories
- 36g Fat (52% calories from fat)
- 22g Protein
- 57g Carbohydrate
- 55mg Cholesterol
- 1160mg Sodium
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