Muffuletta

Muffuletta

“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.”

Muffuletta
Serves 8
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Ingredients
  1. 2 (9-inch round loaves) muffuletta bread, halved crosswise*
  2. ½ pound thinly sliced salami, divided
  3. ½ pound thinly sliced prosciutto, divided
  4. ½ pound thinly sliced mortadella,
  5. ½ pound thinly sliced soppressata, divided
  6. ½ pound thinly sliced provolone,
  7. 5 cups Four Generation Olive Salad, divided
Instructions
  1. 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.
Notes
  1. *For testing purposes, we used Leidenheimer muffuletta bread.
Louisiana Cookin https://www.louisianacookin.com/
Four Generation Olive Salad
Serves 8
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Ingredients
  1. 1 anchovy fillet
  2. 2 tablespoons plus ¼ cup extra-virgin olive oil, divided
  3. 3 cups coarsely chopped cured green olives with pimiento
  4. 2 cups coarsely chopped black olives
  5. 1 cup finely diced celery
  6. 1 cup finely diced carrot
  7. 1 cup thinly sliced fennel
  8. 1 cup finely diced cauliflower (optional)
  9. 4 cloves garlic, minced
  10. ¼ cup capers, chopped
  11. 10 baby artichokes, boiled and quartered
  12. 1 thinly sliced lemon
  13. ¼ cup fresh oregano, chopped
  14. 1 tablespoon lemon juice (optional)
  15. 1 teaspoon ground black pepper (optional)
  16. ½ teaspoon salt (optional)
Instructions
  1. 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.
  2. Taste mixture, and add lemon juice, salt, and pepper as needed. Serve.
Louisiana Cookin https://www.louisianacookin.com/
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