New Orleans Muffuletta Sandwiches
Makes 6 servings

Ingredients

• 1 - cup Vidalia Onion chopped
• 1/3 - cup Small Spanish Pimiento-Stuffed Green Olives drained
• 1/4 - cup Black Olives
• 1/4 - cup Olive Oil
• 1/4 - cup Fresh (or 1 Tablespoon dried) Basil sliced
• 2 - Tablespoons Capers drained
• 1 - Tablespoon Balsamic or Red Wine Vinegar
• 1 - teaspoon Fresh (or 1/2 teaspoon dried) Oregano chopped
• 6 - Premium Polish Sausage split lengthwise, not all the way through
• 6 - Soft Italian-Style Sausage Rolls
• 12 - Thin Provolone Cheese slices

Directions

1. Combine first onion, green olives, black olives, basil, capers, vinegar and oregano in processor and chop finely.
2. Transfer to bowl.
3. Let stand 1 hour at room temperature.
4. Just before serving, lightly toast rolls.
5. Spread 1/6 of muffuletta relish over each side of bread.
6. Grill or pan fry sausages until just cooked through.
7. Place one sausage on each roll and immediately top each with 2 slices of provolone.
8. Cover and top with half of bread. Cut diagonally.