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Photos courtesy of Jay's Marketplace in St. Petersburg, FL.
The muffufletta sandwiches' nickname is simply “muff.” These sandwiches can be found all over New Orleans
from delis to pool halls and the corner grocery stores. It is considered as much a
signature sandwich of New Orleans as the Po' Boy Sandwich. It is an Italian sandwich that
consists of a round loaf of bread (about 10 inches across) filled with Italian salami,
olive salad, cheese, Italian ham, and freshly minced garlic. They key ingredient is the
olive salad which gives the sandwich its special flavor and makes it appealing to the eye.
A true Muffuletta Sandwich must always be served at room temperature, never toasted; it is
considered blasphemy to heat the sandwich. Imagine a sandwich that is almost as wide as a
Frisbee and so wide that it is hard to bite into.
Learn about the
History of Muffuletta Sandwiches
New Orleans Muffuletta Sandwich Recipe
Recipe Type:
Bread,
Sandwich,>
Pork,
Anchovy
Cuisine:
Cajun/Creole
Yields: makes 1 to 4 servings
Prep time: 15 min
Ingredients:
1 round loaf
Muffuletta Bread, 10-inch in diameter*
Olive Salad (see recipe below)
Extra-virgin
olive oil or juice from Olive Salad
2 ounces salami, thinly sliced
2 ounces Italian ham, thinly sliced
2 ounces Provolone cheese, thinly sliced
* Italian bread may be substituted. Check
out my
Muffuletta Bread recipe.
Preparation:
Either purchase of make Muffuletta Bread.
Prepared Olive Salad. Refrigerate
until ready to use.
Cut bread in
half crosswise and scoop out about half of the soft dough from top and bottom pieces (this
is to provide more room for the sandwich ingredients). Brush the inside bottom of loaf
with olive oil or juice from the Olive Salad marinade.
Layer salami, Italian ham and
Provolone cheese on the bottom piece.
Top with as much Olive Salad as will fit without
spilling out. Add top of loaf and press down slightly.
Slice in quarters and serve.
Always
serve the Muffuletta Sandwich at room temperature, never toasted.
Makes 1 to 4 servings, depending on the appetite.
Olive Salad:
 2/3 cup pitted and coarsely chopped green olives
2/3 cup pitted and coarsely chopped kalamata olives
1/2 cup chopped pimiento
3 cloves
garlic, minced
1
anchovy fillet, mashed
1 tablespoon
capers, drained and rinsed
1/2 cup finely-chopped fresh
parsley leaves
1 teaspoon finely-chopped fresh oregano leaves
1/2 teaspoon freshly-ground pepper
1/2 cup extra-virgin
olive oil
In a medium bowl, combine all the ingredients and then
allow the flavors to mingle for at least 1 hour prior to serving.
Store, covered, in the
refrigerator until ready to use.
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