New Orleans Muffuletta
Source of Recipe
Internet
List of Ingredients
Combine:
1/2 cup Kalamata olives, chopped
1/3 cup olive oil
1/4 cup pimiento-stuffed green olives, chopped
1/4 cup cauliflower, finely chopped
1/4 cup carrot, finely chopped
1/4 cup celery, finely chopped
2 T. red wine vinegar
2 T. chopped fresh parsley
1 t. garlic, minced
1/2 t. dried oregano
1/4 t. freshly ground pepper
Hollow Out:
1 loaf round Italian bread, 10" diameter
Layer with Olive Salad and:
6 oz. provolone cheese, sliced
2 oz. capicollo,
thinly sliced
2 oz. Genoa salami,
thinly sliced
2 oz. ham,
thinly sliced
1 tomato, sliced
Romaine lettuce
Recipe
This New Orleans classic is a real "eat over the sink" kind of a sandwich. Between the chewy bread, salty meats, and tangy olive salad, you’ll be hooked from the first bite. It’s these three things that make this sandwich what it is.
The Bread: Muffuletta is actually a Sicilian word for a special round loaf of bread, baked so that the center is hollow and can be stuffed. Since a real one is hard to find in the U.S., muffulettas are usually made with a round Italian loaf you hollow out yourself.
You’ll find all kinds of round loaves of bread from regular grocery stores and bakeries: freshly baked, “brown-and-serve,” focaccia. None of them are alike, but all work great.
Just look for a loaf that is round, about 10 inches in diameter, with a fairly thick crust. The crust is important because it has to be able to soak up the olive salad marinade without turning mushy.
The Olive Salad: The olive salad is what sets muffulettas apart from most other sandwiches. It beats the britches off mustard or mayo with three distinct ingredients: green and black olives, and chopped vegetables.
Use regular pimiento-stuffed green olives for their color. But for the black olives, use Kalamatas for their taste. Plain black ones are bland. Chopped vegetables add color and crunch.
The Meats: Traditional Italian cured meats are the best for this sandwich. I found Genoa salami and capicollo at my supermarket’s deli.
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