It's getting to be picnic weather, so I thought it was high time to post one of my favorite recipes...The New Orleans Muffuletta Sandwich. If you thought you didn't like olives this might just change your mind. And if you love olives this sandwich will make you a true believer! It's easy to make in advance and pack up in a picnic. In fact, the more it gets smooshed, the better it will be!
You can even warm it up just before serving it by wrapping it in foil and popping it in the oven until the cheese melts. Either way you'll find the whole thing heavenly!
If you don't know what a muffuletta is, it's an enormous sandwich layered with an outrageously tasty olive salad, several kinds of meat and cheese. It was made famous in New Orleans at the Central Grocery on Decatur Street.
Traditional N'awlins Muffuletta
For the Olive Salad:
(Make at least 1 day in advance)
1 tablespoon garlic, minced
1 medium jar (7 ounce dry weight)pimento stuffed green olives, chopped
2 regular sized cans (6 ounce dry weight) medium black olives, chopped
3/4 cup extra virgin olive oil
1 (4 ounce) jar roasted sweet red peppers, drained and chopped
1/3 cup fresh parsley, minced
1 teaspoon dried oregano or Italian seasoning
2 tablespoons red or white wine vinegar
pepper to taste
-Mix all ingredients together in a non-reactive bowl (not metal) and refrigerate overnight to let flavors blend. The longer it sits the better it tastes.
For the Sandwich:
2 (1 pound) round loaves of dense Italian bread -or- 1 (2 pound) really big round loaf bread
1 pound sliced turkey
1 pound sliced provolone cheese
1 pound shaved ham
1 pound mortadella or salami (optional)
-Slice the loaves in half horizontally.
-Dig out some of the bread from the top and bottom to make a hollow center, leaving a 1 inch thick shell.
-Drain the olive salad and reserve the liquid in a bowl.
-Brush the insides of the bread shells with the reserved liquid.
-Spread 1/2 of the olive salad in the bottom of the loaf press down (use 1/4 for each loaf if you're using two loaves).
-Layer turkey, provolone, ham, salami or mortadella over the olive salad.
-Press remaining olive salad on loaf over the meat.
-Cover with top round of bread and press down.
-Wrap each loaf tightly in plastic wrap. (I use several layers because they tend to get messy if you don't)
-Set a tray, large plate or cutting board on top of the sandwich and put and weight on top of it to press down the sandwich (various large cans work well for weights..or a 6 pack of some lovely beverage!)
-Refrigerate for at least 30 minutes or up to 6 hours.
-Cut sandwich into wedges and serve.
-Can be served with shredded lettuce and sliced tomatoes, but don't put them on the sandwich until you're ready to eat it.
-To have a hot muffuletta, wrap the entire sandwich in foil and put in a 350 degree oven for about 30 minutes.
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Tips from the Kitchen McMitchell
Feel free to change up your Muffuletta with things you like. I know they do a particularly tasty version at Jason's Deli with just turkey to cut down on the fatty meats. You can also put in extra or different cheeses, I've even seen an all veggie version for people who don't want to eat meat. Use your imagination. Just don't leave off the olive salad or you'll just be eatin' a boring old sammitch!
