This giant sandwich, served cut in wedges, is the Oso sweet version of the Muffuletta, the famed New Orleans sandwich traditional in the Italian groceries in the area. Feel free to substitute other cold cuts, if you like.

1 cup green olives, preferably Italian, pitted and chopped
1 cup chopped sun-dried tomato (packed in olive oil, drained)
1-1/2 tablespoons capers
3 cloves garlic, finely chopped
1 tablespoon chopped, fresh oregano (1 teaspoon dried)
1/2 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar or other red wine vinegar
2 tablespoons olive oil
1 large, round loaf Italian bread, about 7 inches in diameter
1 Oso Sweet onion, thinly sliced, separated into rings
1/4 pound thinly sliced mozzarella
1/4 pound thinly sliced salami
1/4 pound thinly sliced ham
1/4 pound thinly sliced provolone
1/4 pound thinly sliced mortadella

Mix the chopped olives and the next 6 ingredients; stir in 2 tablespoons olive oil. Store, tightly covered, in the refrigerator at least 12 hours to marry flavors. Olive mixture can be made up to a week ahead. Cut bread in half horizontally; remove bread from bottom and top of loaf (discard or save for bread crumbs) to form a thick shell. Spread half the reserved olive mixture (with liquid) on the bottom half, then half the onion rings. Next, layer the cheeses and cold cuts in the order listed. Top with remaining onion slices, then remaining olive mixture. Sandwich can be made up to 6 hours ahead. Wrap tightly; store in the refrigerator. Return to room temperature before serving. Cut into 6 wedges.

Yield: 6 servings