Want to try making a Muffaletta Sandwich; my version is halal.
Olive Salad- Version 1 1 cup marinated artichoke hearts, sliced ½ cup carrots, shredded ½ cup celery ribs, shredded ½ cup green olives, pitted and finely chopped ½ cup roasted red peppers, finely chopped ½ cup pickled tuscon peperoncino, finely chopped ½ cup kalamata olives, pitted ½ cup cocktail onions ¼ cup tiny capers, in brine, drained 2 tablespoons red wine vinegar 3 anchovy fillets, chopped 2 teaspoons dried oregano ¼ teaspoon peperoncino
Olive Salad-Version 2 1 container giardiniera, drained and chopped (16-ounce) 1 cup marinated artichoke hearts, sliced ½ cup green olives, pitted and finely chopped ½ cup kalamata olives, pitted and chopped ¼ cup tiny capers, in brine, drained 2 tablespoons extra-virgin olive oil 3 anchovy fillets, chopped 2 teaspoons dried oregano ¼ teaspoon peperoncino
For the Muffaletta 1 loaf Muffaletta bread, (8-inch round), split open 2 ounce provolone, sliced 2 ounces beef salami, sliced 2 ounces low-moisture mozzarella, sliced 2 ounces of spicy turkey slices
SANDWICHES. That delicious thing usually formed between two pieces of bread, with meat, cheeses, sauces and spreads… something that’s significantly lacking here in Mississippi. Sure, they’ve got their catfish (yuck), mudbugs (a lot of work) and tamales (heaven), but they don’t understand a sandwich.
Today, I’ll give them another chance (yet another) to see if they can perfect the muffuletta sandwich. I have never heard of the muffuletta before, and I don’t eat (by choice) half of the things in there, but I’m willing to give it a shot.
The muffuletta is a sandwich which holds great history from New Orleans, often sold as an entire loaf of bread suitable for four people. Upon first look, it resembles an Italian sub. They both layer on the various meats and cheese—ham, capicola, salami, mortadella, provolone—and rely on something lively to stand up to all that meat, whether that’s hot peppers in an Italian or the famed olive salad in the muffuletta.
I’ve been told it’s pretty much impossible to find real muffuletta bread outside New Orleans, that’s why the group I’m visiting today traveled with four vans to the great city to pick up all the ingredients and bring them back to The Delta.
Good luck today, sandwich makers. May the odds ever be in your flavor.
In honor of NSD, I went for the muffaletta and it’s a signature sandwich of New Orleans. Sun-dried tomato Focaccia bread with marinated olive salad, then layers of capicola, salami, pepperoni, ham, and provolone.
Here are some of my other favorite sandwiches that I have enjoyed.