An extraordinary Italian-American favorite.
RELISH
¾ cup chopped red onion
½ cup chopped sweet red pepper
1 stalk celery, chopped
½ cup Kalamata olives, pitted
½ cup drained small Spanish Pimiento-stuffed green olives
¼ cup extra-virgin olive oil
2 tablespoons drained capers
2 tablespoons chopped parsley
12 fresh basil leaves, roughly sliced
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh chives
1 tablespoon red wine vinegar
Freshly ground black pepper
SANDWICH
1 24-inch-long French or sourdough baguette, split lengthwise
12 ounces cooked wild turkey breast, sliced
4 ounces Jarlsberg or good Swiss cheese
Sliced tomato slices (optional)
DIRECTIONS:
Combine relish ingredients in food processor and chop finely. Add pepper to taste. Transfer to bowl. Let stand 1 hour at room temperature.
Spread half of muffuletta relish over each cut side of bread. Place turkey and cheese on bottom half of bread. Top with tomato slices. Cover with top half of bread. Cut diagonally into 4 sandwiches
