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The original muffuletta

April 05, 2013|Scott Anderson | Culinary Passion

I love a great sandwich. In fact, I would love to have held court with the Earl of Sandwich to see the first creation as it took place.

As such there are a variety of sandwiches and flavors, but my next recipes will focus on the wonderful flavors of a muffuletta.

Muffulettas originated in the New Orleans' French Quarter and have as many twists and turns as a Mardi Gras festival has partygoers.

 The burning question is whether to serven them hot or cold. A traditionalist would swear that cold is the way to go but a new wave of customers are begging for a hot sandwich.

Last week I gave you a newer version. Here is the traditional.



Original N'Orleans muffuletta

1 large crusty loaf of Italian bread (See cook's note)

Olive salad (See recipe below)

Extra virgin olive oil

2 ounces hard salami, thinly sliced

2 ounces Genoa salami, thinly sliced

2 ounces ham, thinly sliced

2 ounces aged provolone cheese, thinly sliced



Prepare olive salad. Refrigerate until ready to use.

Cut bread in half horizontally and scoop out about half of the soft dough from top and bottom pieces to provide more room for the delicious filling.

Brush the inside bottom and top of loaf with olive oil.

Layer salami, ham and provolone cheese on the bottom piece.

Add to the meat as much olive salad as will fit without spilling out. Add top of loaf and press down slightly.

Now wrap with plastic wrap and place in fridge for at least 30 minutes to allow the bread to soak up all the flavor. Slice in quarters and serve.

Cook's note:  Bread should be at least 14 inches long and a few inches wide.





Olive salad

2/3 cup stuffed Manzanita olives, coarsely chopped

1 cup pitted Kalamata olives, coarsely chopped

3 small sweet baby bell peppers, chopped

4 cloves garlic, minced

3 pickled baby gherkins, coarsely chopped

1/2 cup finely chopped fresh leaf parsley

1 teaspoon finely chopped fresh oregano leaves

1/2 teaspoon freshly ground pepper

1/2 cup extra virgin olive oil



In a large plastic bowl, combine olives, peppers, garlic, gherkins, parsley, oregano, pepper and extra virgin olive oil.  Cover and refrigerate for at least two hours, or best overnight.

Store, covered, in the refrigerator until ready to use.








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