Mmm . . . Muffaletta: A Taste of New Orleans Right at Home

Mmm . . . Muffaletta: A Taste of New Orleans Right at Home

Mmm . . . Muffaletta: A Taste of New Orleans Right at Home

 

If you’ll recall, we were smitten with the food in New Orleans when we visited over spring break. We tasted local offerings like surf and turf po’ boys, shrimp and grits, grilled oysters, drum fish, and beignets, all of which were delicious. The first thing we ate there, as simple as it was, remained right near the top of our list.

Walking down the main drag on our way to Jackson Square, we grabbed a muffaletta sandwich (or just plain “muff” as natives often call it) from the Central Grocery and Deli to share for lunch right before Logan’s band began to play, and Hoo-ee!

It was marvelous!

 

Muffaletta Sandwich from Central Grocery and Deli

 

It’s an Italian sandwich that was created by the Central Grocery as a way of combining all of their Italian patrons’ favorite foods in one package deal, and has become iconic in the Big Easy. The meats and cheeses and olive spread pressed between two glorious halves of Italian sesame bread all played so nicely together that I knew I’d have to recreate it once we returned home.

And so I did.

It’s a great, easy dinner that will help you change things up a bit.

The recipe I’m sharing today is one of Emeril’s simply because Emeril is a N’awlins culinary god. We loved his version of this famous sandwich, and I’d be mighty surprised if you’re not whistling Dixie once you try this as well. Serve it with chips or sweet potato fries and an ice cold glass of sweet tea, and you’ve got yourself a super southern kind of supper.

Also? You can buy all of the many ingredients for the olive salad to make it yourself if you want to get all authentic on me, or you can cut your prep time easily in half by relying on a jar of pre-made muffaletta olive spread like I did. Tell you what, I’ll assume you want to go with the jarred spread, but will include a link to the homemade olive salad below just in case that’s the route you want to take.

Recipe courtesy of: The Food Network

Serves: 4

Ingredients:

1 (15-inch) loaf seeded Italian bread, cut in 1/2 horizontally
1 large jar of store-bought muffaletta olive salad
4 ounces mozzarella, thinly sliced
6 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced
4 ounces Genoa salami, thinly sliced
4 ounces mortadella, thinly sliced and folded in 1/2
2 ounces pepperoni, peppered salami, or other spiced hard sausage, thinly sliced
4 ounces provolone or fontina cheese, thinly sliced

 

Muffaletta Ingredients

 

Directions:

Preheat the oven to 375 degrees F.

Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni.

 

Making the Muffaletta

 

Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.

 

Making the Muffaletta

 

Tightly wrap the sandwich in aluminum foil and bake until it’s heated through and cheeses have melted, 15 to 20 minutes.

To serve, unwrap the sandwich and slice into portions.

 

Muffaletta - Yum-o! Ready to lick your chops?

 

Muffaletta - Yum-o! Ready to lick your chops?

 

And here’s the printable version for your shopping and cooking pleasure.

 

Muffaletta

Serves 4
Cook time 20 minutes
One part Italian, to two parts New Orleans, this meaty, cheesy sandwich smothered with flavorful olive salad will wake up your tastebuds. BAM!

Ingredients

  • 15 " round loaf of seeded Italian bread (cut in half horizontally)
  • 3 cups jarred olive salad
  • 4oz fresh mozzarella (thinly sliced)
  • 6oz cappocolo, culatello, or other cured Italian ham (thinly sliced)
  • 4oz Genoa salami (thinly sliced)
  • 4oz mortadella (thinly sliced and folded in half)
  • 2oz pepperoni, peppered salami, or other spiced hard sausage (thinly sliced)
  • 4oz provolone or fontina cheese (thinly sliced)

Directions

Step 1
Preheat oven to 375º
Step 2
Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.
Step 3
Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.

To serve, unwrap the sandwich and slice into portions.

 

Homemade olive salad – click on this link if you’re an overachiever with way too much time on your hands and you’d prefer to make your own olive salad instead of using the deliciously-authentic, easy-as-can-be, ready-to-spread jarred kind.

Oops!  Is my bias showing?

Let me just tuck that back in . . . 

 

Muffaletta - Yum-o! Ready to lick your chops?

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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