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.
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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
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OLIVE SALAD
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.
OLIVE SALAD:
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
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