See that fragrant olive oil soaking into the bread? Oilves, garlic & your favorite marinated veggies dressing the best meats and cheeses! What could be better?
Slice the loaf and hollow the inside a little, if needed. It wasn't here because I use a Serbian bread
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...
- 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
- 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!
|Amount Per Serving||%DV|
|Serving Size 213g|
|Recipe makes 6 servings|
|Calories from Fat 591||77%|
|Total Fat 66.75g||83%|
|Saturated Fat 21.86g||87%|
|Trans Fat 0.0g|
|Total Carbs 14.53g||4%|
|Dietary Fiber 1.9g||6%|