New Orleans Muffaletta

1/3 cup finely chopped red pepper 1/4 cup finely chopped black olives 3 tablespoons chopped parsley 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 cup olive oil 1 baguette (French bread loaf), about 14-inches long 4 to 6 leaves from head of leaf lettuce 4 to 6 ounces thinly-sliced roast beef 4 to 6 ounces thinly-sliced provolone cheese 4 to 6 ounces sliced Genoa salami 4 to 6 ounces Swiss cheese 4 to 6 ounces sliced mortadella 12 sliced-for-sandwiches dill pickle slices

Combine first six ingredients in small bowl; stir to mix well.

Cut baguette in half and then each piece in half horizontally. Spread an equal amount of relish mixture on each of the bottom bread pieces. Layer on lettuce, roast beef, provolone, salami, Swiss cheese and mortadella. Top with pickle slices. Carefully place tops of breads on filling; press down gently.

Sandwiches improve in flavor if left to stand a short while. Garnish with sweet gherkin pickles.

Makes 2 or 4 sandwiches

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