New Orleans Muffuletta Sandwich
Ingredients
| 1 round Italian crusty loaf | ||
| 1/4 lb of mortadella | ||
| 1/4 lb of cappicola | ||
| 1/4 lb salami | ||
| 1/4 lb of sharp provolone, sliced | ||
| Creole mustard to taste | ||
| kosher salt and fresh cracked black pepper to taste | ||
| For the Olive Salad: | ||
| 1 cup pitted green olives | ||
| 1/2 cup pitted kalamatta olives | ||
| 1 cup of finely minced, carrots, celery and peperoncini peppers | ||
| 2 tbs of capers, drained | ||
| 4 garlic cloves, minced | ||
| 2 tbs parsley, finely chopped | ||
| 1 tbs oregano | ||
| 2 tbs scallions, thinly sliced | ||
| 2 tbs red wine vinegar | ||
| 1 small jar pimentos, drained and chopped | ||
| 1 cup extra virgin olive oil | ||
| kosher salt and fresh cracked black pepper to taste |
This is one of our favorite sandwiches. It is said that this sandwich was developed in 1906 by the Central Grocery in New Orleans. The sandwich is prepared on a crusty round Italian style loaf with, provolone, Salami, cappicola and mortadella. The meats and cheese are then topped with a savory olive salad. We use a technique here that once the sandwich is made, a weight is placed atop to marry all of the flavors. The key to this recipe is the olive salad. Prepare it at least 4 days in advance.
- Cut bread in half horizontally.
- Spread 1/2 cup of the olive salad on the bottom half of the bread.
- Layer the meats on top of the olives, mixing in alternate layers.
- Top with the sharp provolone.
- Top meats and cheese with another layer of the olive salad. (recipe to follow)
- Brush the top piece of bead with creole mustard.
- Place the top on the sandwich, and press down.
- Wrap the sandwich tightly in heavy duty aluminum foil, and weigh the sandwich down with a heavy pan to compress the flavors.
- Finely chop all olives. Combine with all remaining ingredients except for the salt, pepper and olive oil.
- Season to taste place the olive salad in a jar with a tight fitting lid and cover with the olive oil.
- Place in the refrigerator for 4 days in order for flavors to develop.
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