Muffuletta Sandwich
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The muffuletta sandwich has a really cool backstory—it was actually created in New Orleans around 1906 by Salvatore Lupo at Central Grocery, mainly to make lunch easier for Italian workers. What makes it stand out are a few key things: • it’s stacked with Italian meats and cheeses like salami, mortadella, and provolone • it has this amazing, tangy olive salad with olives, capers, and pickled veggies • and it’s all held together on a big, round sesame-seeded Sicilian loaf. It’s a perfect example of how Sicilian flavors blended into the local New Orleans food scene.
Ingredients:
For the Olive Salad (make ahead, ideally overnight):
1 cup green olives, pitted and chopped
½ cup black olives, pitted and chopped
¼ cup roasted red peppers, chopped
¼ cup pickled cauliflower (giardiniera), chopped
2 tablespoons capers, drained
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)
¼ cup chopped fresh parsley (or 1 tsp dried)
½ cup olive oil
2 tablespoons red wine vinegar
For the Sandwich:
1 round muffuletta loaf (or substitute with ciabatta or round Italian bread, ~10 inches)
¼ pound Genoa salami, sliced
¼ pound mortadella, sliced (or substitute with ham)
¼ pound capicola or prosciutto, sliced
¼ pound provolone cheese, sliced
¼ pound mozzarella cheese, sliced
Directions:
Make the Olive Salad:
Mix all the salad ingredients in a bowl or jar.
Let it sit in the fridge for several hours or overnight to develop flavor.
Assemble the Sandwich:
Slice the bread loaf horizontally and hollow out a little of the soft inside (optional, but helps hold everything together).
Spread the olive salad generously on both the top and bottom halves of the bread.
Layer the meats and cheeses evenly on the bottom half.
Close the sandwich and press down gently.
Rest or Serve:
Wrap the sandwich tightly in plastic wrap or foil.
Let it sit for at least 30 minutes (or up to several hours) to let the flavors meld.
Cut into wedges and serve cold or at room temperature.