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New Orleans Muffuletta Sandwich
One of the signature delights in New Orleans is the Muffuletta Sandwich, generally made famous by the Central Grocery across from the Cafe du Monde, near the Market, in the French Quarter. You can craft this sandwich masterpiece with a few cold cuts, a loaf of bread, and a jar of muffuletta olive salad which many stores carry next to the sport peppers, pickles and giardineras. But you can also craft you OWN olive salad and savor your favorite elements when you make it. A recipe follows. This sandwich was first introduced about 4 generations ago by Italian immigrants to the Big Easy. That is why it is Italian... Ingredients
- OLIVE SALAD: (be sure to drain any ingredient that is in a liquid)
- 4 large cloves garlic, finely minced
- 1 quart pimento-stuffed green olives
- 1/4 C chopped pepperoncini
- 1/2 stalk celery, very finely chopped
- 1 med. carrot, very finely diced
- 1/2 C chopped pickled cauliflower (I'll post a recipe - its great alone)
- 1/3 C chopped cocktail onions, well drained
- 8 oz pickled cauliflower, well drained and sliced
- 1/2 C capers, drained and rinsed
- 1/2 C chopped Kalamata or Gaeta olives
- 1 carrot, peeled finely diced, or minced
- 2 T celery seeds
- 1 T +1 tsp dried oregano
- 1/2 teaspoon freshly ground black pepper
- Combine everything in a large bowl. Transfer to a large container and top up to cover with good olive oil. Refrigerate and let the 'salad' marinate for at least 3 days before using.
- THE SANDWICH:
- 1 round loaf (ideally) italian bread, I use a Serbian bread and stores that carry artisnal breads will have something - even a sourdough would work
- 1/2 lb regular (not pistacio) mortadella, thinly sliced
- 1/2 lb hard Genoa salami, thinly sliced
- 1/2 lb cappicola, thinly sliced
- 1/2 lb Swiss cheese, sliced
- 1/2 lb Provolone cheese,sliced
- 1 cup olive salad with it's olive oil
Directions
- Slice the round loaf in half (horizontally). If you have a thick loaf, like a sourdough would be, then scoop out some of the inside of the loaf, creating a 'shell', after all, you will want to eat this bad boy
- Onto the moon of bread, spread half of the olive sald to the edges, covering the entire half
- Repeat on the other half of the loaf
- Now you will build the sandwich on only one of the two sides:
- drizzle any the the oil onto the bread (share that oil equally)
- Lay two or three slices of mortadella on one 1/2 of the loaf
- Lay any of one kind of cheese on the mortadella
- Lay either of the remaining meats on the cheese
- Lay the other cheese on the meat
- Lay the remaining meat on that cheese
- You should now have a beautiful alternating meat and cheese stack reposed upon a bed of olive salad
- You know what to do now
- Gingerly flip the other side of the loaf onto the stack, thereby creating, da-da:
- The Muffuletta Sandwich.
- Now, go sit in a quiet place and enjoy what you have created!
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This was by far one of the best sandwich recipes I have ever made!
I made a variation of this sandwich some years ago, as a way to use up a meat and cheese tray left over from a party. There was to be a family picnic the next day, so I made this up, wrapped it tightly in plastic wrap, weighted it down and refrigerated it overnight. It was a huge hit, to say the least!
Another variation I've seen is to completely wrap the sandwich in foil and then bake it in a 375 degree oven for 15 to 20 minutes or until heated through.
I think that this sandwich would be good no matter what!
Awesome recipe, thanks Chef!
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