<\/figure><\/div>\n\n\nNew Orleans Muffaletta Sandwich<\/h2>\n\n\n\n There are times in life when one craves a sandwich.<\/p>\n\n\n\n
Sometimes it\u2019s more than just a craving or even a hankering<\/em>\u2026 It\u2019s a deeply-rooted guttural urge for a sloppy<\/em>, meaty, two-handed, got-to-SQUEEZE-to-fit-in-your-mouth kind of sandwich.<\/p>\n\n\n\nA man\u2019s sandwich. The likes of which we girls shy away from in fear of judging eyes. I had that kind of hunger this week. I say that without any shame.<\/p>\n\n\n\n
Luckily, I have the cure for such a ravenous appetite. It\u2019s called a New Orleans Muffuletta<\/strong>.<\/p>\n\n\n\nWhat Is A Muffaletta?<\/h3>\n\n\n\n Muffalettas (also Muffuletta) are a true New Orleans sandwich creation.<\/p>\n\n\n\n
It\u2019s a large double meat, double cheese sandwich with the mother of all sauces on top.<\/p>\n\n\n\n
Actually, it\u2019s not a sauce<\/em> at all. The topping is an olive salad that is dumped over generously piled deli favorites, then covered with bread in hopes it will stay on.<\/p>\n\n\n\nThe name \u201cmuffuletta\u201d comes from the style of Italian bread loaf used, and there is quite a discrepancy in how it is pronounced.<\/p>\n\n\n\n
Some say Moo-full-otta or Moof-oo-letta\u2026 I say Muff-all-etta\u2026 You be the judge.<\/p>\n\n\n
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<\/figure><\/div>\n\n\nHow Do You Make A Muffaletta Sandwich?<\/h2>\n\n\n\n First mix the Olive Salad, made with…<\/p>\n\n\n\n
\n7 ounces small green olives(1 jar)<\/li>\n\n\n\n 16 ounces giardiniera mix, roughly chopped (1 jar)<\/li>\n\n\n\n 3 ounces cocktail onions, roughly chopped (1 jar)<\/li>\n\n\n\n 2 ounces capers<\/li>\n\n\n\n 1\/4 cup chopped banana peppers, or pepperoncinis<\/li>\n\n\n\n 1\/2 cup diced carrots<\/li>\n\n\n\n 1\/2 cup diced celery<\/li>\n\n\n\n 1-2 cloves garlic, minced<\/li>\n\n\n\n 1\/3 cup extra virgin olive oil <\/li>\n\n\n\n 1 tablespoon red wine vinegar<\/li>\n\n\n\n 1 tablespoon dried Italian Seasoning<\/li>\n\n\n\n 1\/2 teaspoon black pepper<\/li>\n<\/ul>\n\n\n\nDrain the brined ingredients. Roughly chop the cocktail onions, giardiniera mix, and banana peppers. Add all the ingredients to a medium\/large bowl and mix well. Set aside while preparing the rest of the sandwich. The longer it sits, the better!<\/p>\n\n\n
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<\/figure><\/div>\n\n\nFor the New Orleans Muffaletta Sandwich:<\/p>\n\n\n\n
Ingredients…<\/p>\n\n\n\n
\nItalian bread, round (with or without sesame seeds on top)<\/li>\n\n\n\n Deli sliced ham<\/li>\n\n\n\n Deli sliced salami<\/li>\n\n\n\n Sliced provolone cheese<\/li>\n\n\n\n Sliced swiss cheese<\/li>\n<\/ul>\n\n\n\nSlice the loaf of bread in half to make a top and bottom for the sandwich. Hollow out some of the bread on the top half, so it won\u2019t be too tall to fit in your mouth. If you want to take it to an extra level you can toast the bread in the oven for a few minutes to add some crunch. <\/p>\n\n\n\n
Drizzle some of the olive salad juice on the bottom half of the loaf. Layer the ham, provolone, salami, and Swiss cheese on the sandwich.<\/p>\n\n\n\n
Top the meats and cheeses with a generous portion of olive salad and add the bread top. Or live adventurously… Fill the hollowed-out bread top with salad, place the bottom half over it, and FLIP! Cut into pieces and serve.<\/p>\n\n\n
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<\/figure><\/div>\n\n\nMy Take On A Muffuletta Recipe<\/h2>\n\n\n\n I have seen New Orleans Muffaletta recipes with a tidy tapenade, minced until almost obliterated, as to spread it across the bread.<\/p>\n\n\n\n
I have no intention of offending these sandwich makers, but I think they are missing the point.<\/p>\n\n\n\n
This sandwich is meant to be a BIG sandwich, and big sandwiches are meant to be messy.<\/strong><\/p>\n\n\n\nIn fact, part of the fun of eating a New Orleans Muffaletta Sandwich is using your fingers to eat all the runaways that fall onto your plate!<\/p>\n\n\n\n
Therefore, I say make a chunky olive salad, with pieces large enough for a half-blind granny to identify.<\/p>\n\n\n\n
As we ate our New Orleans Muffuletta this week, my non-olive eating son said, \u201cWhat\u2019s in this that makes it soooo<\/em> good?\u201d<\/p>\n\n\n\nYou could see the olives hanging out of his sandwich and all over his plate, but he didn\u2019t care.<\/p>\n\n\n\n
Something about a muffuletta makes you throw caution to the wind, and open wide for an enormous bite!<\/p>\n\n\n
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<\/figure><\/div>\n\n\nFrequently Asked Questions<\/h2>\n\n\n\nHow long does this sandwich last?<\/h3>\n\n\n\n You can store the extra olive salad in an airtight container in the fridge for up to 5-7 days. If you have leftover sandwiches, you can wrap them in plastic wrap and store them in the refrigerator for 3 to 5 days.\u00a0<\/p>\n\n\n\n
Can the capers be omitted, or can you suggest a substitute?<\/h3>\n\n\n\n Absolutely! You can omit the capers, or swap them for extra olives. Whichever you prefer.<\/p>\n\n\n\n
What is a good Muffuletta bread?<\/h3>\n\n\n\n Traditional Muffaletta bread is an Italian loaf covered with sesame seeds. If you can’t find this, look for an Italian bread, a common loaf you would find in a central grocery in Italy. Other types of bread that you can use are ciabatta, or even focaccia for some added flavor.\u00a0<\/p>\n\n\n\n
Why did you choose Italian bread for a New Orleans dish?<\/h3>\n\n\n\n This sandwich was originated by the Sicilian immigrants by Salvatore Lupo who noticed that most of his customers came into his store for a quick lunch and struggled with eating the meat, bread, and olives separately. He decided to put them all together into this sandwich to make it easier for the farmers and workers who showed up. <\/p>\n\n\n\n
What other meat substitutions can I use for this dish?<\/h3>\n\n\n\n You can add or substitute mortadella bologna, genoa salami, pepperoni, or prosciutto.<\/p>\n\n\n
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