The perfect picnic sandwich for summer.
Recipe information
Yield
Makes 4 servings
Ingredients
1/2 cup olive oil
1/4 cup chopped fresh Italian parsley
1/4 cup drained capers
4 tablespoons chopped fresh marjoram
2 tablespoons red wine vinegar
1 22-inch-long sourdough baguette, halved lengthwise
12 ounces assorted sliced deli meats and cheeses (such as mortadella, salami, and provolone)
1 cup thinly sliced Vidalia onion
Preparation
Step 1
Blend olive oil, parsley, capers, 3 tablespoons marjoram, and vinegar in food processor until herbs are finely chopped. Season to taste with salt and pepper. Transfer dressing to small bowl. Let stand 30 minutes.
Step 2
Mix remaining 1 tablespoon marjoram into dressing. Spoon dressing over cut sides of bread, dividing equally. Arrange meats, cheeses, and onion on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches. (Sandwiches can be made 4 hours ahead. Wrap tightly in foil and refrigerate.)
