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Huge score

Discussion in 'Messages for All Guests and Members' started by northern greenhorn, Nov 6, 2010.

  1. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    My Mother in laws neighbor is up from Chicago, who is a very generous lady, gave us a couple of Muffuletta Sammies, these things are huge, a foot in diameter, and almost 6" high, what a delicious score.
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Hmmm, You caused me to look that up!

    Seems to be close to a Thick Pizza with a lid! [​IMG]

  3. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Sounds good to me. Did you get a picture?
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Nothing like a pizza. IT is one of the best sammies you will ever stuff your face with. (when made right)

     The italians guard their olive salsd recipes like some guard their sauce recipes.

     the ingrediants are as follows

    10" muffaletta roll sliced in half


    genoa salami


    provalone cheese

    mozzerella cheese

     and a big helping of the olive salad spread on the bun.

    It's best to spread the olive salad on the bread and let it sit for an hour or so to let the olive oil seep into the bread then make the sammich.

    There has allways been great discussion about wether a muff should be served hot (toasted ) or cold. Central grocery in new orleans who claim to have invented the muff serve theirs cold.

     My favorite itallian delli here serves them hot.
    Last edited: Nov 6, 2010
  5. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Here's the second one, for the kids, it got smashed down so it would fit in their mouths, I guess my mouth is bigger...


  6.  Yep, the olive spread they put on the bread is awesome.
  7. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    I love Mufaletta sammies if they do a good job on the olive salad. Nice score
  8. bigal

    bigal Smoking Fanatic OTBS Member

    Dang that looks awsome!  Perfect for a long fb game that goes into double overtime!.....take that long to eat that big.....sammich.  Very nice!  Congrats!

    BTW, what does that thing weight?
  9. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    These are great and have contributed to my waist line more than once.
  10. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now that sammie sure makes me want to go back to New Orleans again and again. That and the oysters from Acme Oysters. Really I'm always looking for a reasone to go to a couple of good eating places like New Orleans and New York and Baltimore and Alabama and Mississippi and anywhere that has good food. Heck We're Fat Kids now and we travel to eat and I try to steal as many recipes that I can.
    Last edited: Nov 7, 2010
  11. solaryellow

    solaryellow Limited Mod Group Lead

    I love me some muffaletta sandwiches. I can just about taste the olive tapenade. Nice score!
  12. dale5351

    dale5351 Smoking Fanatic

    Muffaletta is one of our favorite sandwiches.  There are three things that make it special.  First is the selection of quality meats and cheeses.  Second is the bun, should be a large round loaf -- slightly crusty but soft inside.  Finally, and perhaps the most important, is the olive salad.

    In about a month, we will be having one from Central Grocery in New Orleans.  My wife and I will probably split a half loaf -- they are quite filling.

    Meanwhile, for those who might like to try something like theirs, here is a recipe.


    Recipe via Meal-Master (tm) v8.05
          Title: French Quarter Muffaletta Sandwich
     Categories: Newspaper, Sandwich, Cajun
          Yield: 1 Sandwich
          1 lg Loaf Italian bread; round
               .  preferred
               Olive oil or olive salad
               .  marinade
        1/3 lb Hard salami; sliced thin
        1/3 lb Ham; sliced thin
        1/3 lb Provolone cheese; sliced
               .  thin


        2/3 c  Green olives; pitted &
               .  coarsely chopped
        2/3 c  Black olives; pitted &
               .  coarsely chopped
        1/2 c  Pimiento; chopped
          3 cl Garlic; finely minced
          1    Anchovy fillet; mashed
          1 tb Capers
        1/3 c  Parsley; finely chopped
          1 ts Oregano
        1/4 ts Black pepper
        1/2 c  Olive oil
      Slice bread horizontally and scoop out half of the soft dough from
      top and bottom. Brush the bottom loaf with olive oil or juice from
      olive salad marinade. Layer on cold cuts. Top with as much olive
      salad as will fit without spilling out. Replace top loaf.
      Slice in quarters.
      Makes 4 servings.
      Mix together all salad ingredients very thoroughly. Cover and
      marinate at least 12 hours.
      Makes enough for 1 large sandwich.
      Nutritional analysis: per 1/4 sandwich: 928 calories, 58g fat, 73mg
      cholesterol, 2,952mg sodium,  55% of calories from fat.
      Source: "Real American Food"   by  Michael Stern  (Knopf, 1986)
      **  Dallas Morning News  --  Food section  --  14 October 92  **
      Scanned and formatted for you by  The WEE Scot  --  paul macGregor
      From: Paul Macgregor                  Date: 04-14-96
      Home Cooking