The Muffuletta

The is one of two national sandwiches of New Orleans. The Muffuletta came to Louisiana via the Sicilian Immigrants. The origins of the Muffuletta begin in New Orleans in 1906 in the Central Grocery which is still located in the French Quarters today.

The Central Grocery Store is an old fashioned store that was founded by Salvatore Lupo a Sicilian immigrant. He ran the store until 1946 when he retired. When he retired his son-in-law continued to run it. Today the store is still ran by his family members. A grandson and 2 cousins are still there running the Central Store as their forefathers did in 1906.

The “Muffeletta” is actually a type of round italian bread similar to focaccia bread. A traditional muffuletta consists of one muffuletta loaf, split horizontally. The loaf is then covered with a marinated olive salad, then layers of capicola, salami, mortadella, emmentaler, and provolone. The sandwich is sometimes heated through to soften the provolone. Here is a basic Recipe to serve 4

Ingredients 1 10" round loaf Italian bread with Sesame seeds 1 Recipe Olive Salad 1/4 lb Genoa Salami (Oldani is the best,) 1/4 lb Hot Capicola ( you can use regular Ham.) 1/4 lb Mortadella (San Danielle brand is suggested) 1/4 lb Mozzarella 1/4 lb Provolone

Muffuletta Olive Salad 1 1/2 Cups Green Olives, Pitted 1/2 Cup Calamatta Olives (or Black) Pitted 1 Cup Gardiniera (Pickled Cauliflower, carrots, celery, Pepperoncini) 1 Tbsp. Capers 3 each Fresh Garlic cloves, thinly sliced 1/8 Cup Celery, thinly sliced 1 Tbsp. Italian Parsley, finely chopped 1 Tbsp. Fresh oregano (When I have it in my garden) or 2 tsp. dried 1 tsp. Crushed red pepper flakes 3 Tbsp. Red Wine Vinegar 1/4 Cup Pimientos (Roasted red peppers) Recipe follows 1 Tbsp. Green Onions, thinly sliced Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)

Directions: Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with: Extra Virgin Olive Oil about 1 - 1 1/2 Cups Put into a bowl or jar, cover and let the flavors marry for about a week.

Assembly: Cut the bread in half length wise. Brush both sides with the oil from your 1 week old olive salad, go a little heavier on the bottom.

Layer half of the Oldani on the bottom half of bread. Then the Mortadella. Then the Mozzarella, then the Capicola, Provolone, and the remainder of Oldani. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Quarter it. You've just created pure heaven. This recipe serves 4