A New Orleans Classic
While most people are familiar with the po’boy sandwich, not everyone is as familiar with another of the city's iconic sandwiches-the muffaletta.
The muffaletta was developed by a Sicilian grocery store owner in New Orleans’ French Quarter in the early 1900s. The sandwich itself is a complex combination of ingredients—mortadella, hard salami, lean ham, mozzarella and provolone cheese, and olive mix (a delicious combination of pickled vegetables and spices), all arranged between a 7-inch round of crusty Italian bread.
Numerous restaurants in New Orleans serve a good muffaletta, but you can’t do much better than the place where it was invented—Central Grocery on Decatur Street. Just across from the French Market, Central Grocery, in business since 1906, serves hundreds of these delicious meals-on-a-roll each day.
For those whose travel plans don’t include a trip to New Orleans, here’s a recipe for a muffaletta sandwich. And to serve on the side, try this week’s crispy, light Cucumber Salad recipe, submitted by Barb Jones, of Panama, Ill.
Muffaletta Sandwich
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
share your recipes
email this recipe to a friend
buy our cookbooks
Ingredients
2 cups chopped pitted green olives with pimientos (10-ounce jar)
3/4 cup chopped black or kalamata olives
2 tablespoons chopped celery
3/4 cups chopped carrots
1/2 cup chopped cauliflower
1/4 cup chopped flat-leaf parsley
1/2 cup chopped red pepper
2 tablespoons capers
1/4 teaspoon celery seed
1 1/2 teaspoons dried oregano
1/2 teaspoon dried rosemary
3/4 teaspoon coarsely ground black pepper
1 1/2 tablespoons white wine vinegar
3/4 cup olive oil
Sandwich:
1 loaf round Italian bread
1 to 1 1/2 cups olive mix
1/4 pound sliced mozzarella cheese
1/4 pound sliced provolone cheese
1/4 pound lean ham, thinly sliced
1/4 pound hard salami, thinly sliced
1/4 pound mortadella, thinly sliced (can substitute good quality
bologna)
Stir well. Spoon into a 1-quart jar with lid. Refrigerate about 1 week
before serving. Will keep almost indefinitely in the refrigerator.
2. To prepare sandwich, slice Italian bread evenly in half. Spread olive
mix on both halves. Layer cheeses and meats evenly on top. Place two halves of sandwich together. Slice into wedges. Serves 8.
Recipe by Brooks Hamaker, "Relish the American Table," Feb. 11, 2007.
fiber, 1220mg sodium.
Upload Your Own Stories, Photos and Videos
