“The classic round loaf topped with sesame seeds was known as a muffuletta in Sicily, so in a typical New Orleans synecdoche, asking for a muffuletta became a shorthand way of asking for the entire sandwich. While not served on muffuletta loaves, sandwiches filled with various salumi were popular in Sicily, the invention being a convenient way to carry and eat all the component parts. Those sandwiches were also layered with cheeses, moistened with olive oil, and pressed under a weight. They were prepared ahead of time and actually benefitted from the melding of flavors. No doubt eating this luscious sandwich with all the flavors of home was a solace to the newly transplanted Sicilians. Soon the sandwich was widely available around the city.”
- 2 (9-inch round loaves) muffuletta bread, halved crosswise*
- ½ pound thinly sliced salami, divided
- ½ pound thinly sliced prosciutto, divided
- ½ pound thinly sliced mortadella,
- ½ pound thinly sliced soppressata, divided
- ½ pound thinly sliced provolone,
- 5 cups Four Generation Olive Salad, divided
- On bottom halves of muffuletta bread, layer half of salami, prosciutto, mortadella, soppressata, and provolone on each bread half. Top each with 2½ cups olive salad, add top half of the loaves; slice sandwiches into quarters, and serve. Muffulettas may be made up to a few hours in advance. Cover, and refrigerate until serving.
- *For testing purposes, we used Leidenheimer muffuletta bread.
- 1 anchovy fillet
- 2 tablespoons plus ¼ cup extra-virgin olive oil, divided
- 3 cups coarsely chopped cured green olives with pimiento
- 2 cups coarsely chopped black olives
- 1 cup finely diced celery
- 1 cup finely diced carrot
- 1 cup thinly sliced fennel
- 1 cup finely diced cauliflower (optional)
- 4 cloves garlic, minced
- ¼ cup capers, chopped
- 10 baby artichokes, boiled and quartered
- 1 thinly sliced lemon
- ¼ cup fresh oregano, chopped
- 1 tablespoon lemon juice (optional)
- 1 teaspoon ground black pepper (optional)
- ½ teaspoon salt (optional)
- In a large bowl, combine anchovy and 2 tablespoons olive oil. Mash with a fork until combined. Add olives, celery, carrot, fennel, cauliflower, garlic, capers, artichokes, lemon, and oregano, stirring to combine. Add remaining 1/4 cup olive oil to just cover mixture, and stir well. Cover, and refrigerate 1 hour.
- Taste mixture, and add lemon juice, salt, and pepper as needed. Serve.
How long do you cook them in the oven.
That is entirely a matter of preference. These can be eaten, cold, room temperature, or heated.
I am in heaven. Best thing I tasted in New Orleans! Gotta make this in Ohio. Thank you!
Monjunis on Louisiana Ave in Shreveport LA is better than anything I’ve had in New Orleans,Baton Rouge or Lafayette.