Wednesday, February 29, 2012

My take on a Muffaletta

 A whole muffaletta is usually served on seeded round loaf of bread about eight inches in diameter and two inches tall. There are as many variations as there are people in New Orleans.  This would also include types of bread.  If you can’t eat a whole sandwich, Central Grocery (which in my mind is the only place to buy them) sells them by half or quarter sandwiches We’d often go in together and split the sandwich and the cost accordingly . My point of view is the main aspect is the Olive Salad Mix. So ideally, you should make the sandwich an hour or so before you eat it so the juices from the olive mix can soak into the bread.  This makes it a perfect picnic sandwich. (Prep Time: 10 minutes)

    1 loaf Mufaletta bread (or use a good loaf of store-bought Italian bread )
Original from Central Grocery
    1 cup olive mix
    1/4 lb sliced ham
    1/4 lb sliced mortadella
    1/4 lb sliced Genoa salami
    1/4 lb sliced provolone
    1/4 lb sliced mozzarella
 Cut bread in half horizontally.
 Spread half with olive mix then layer on meats and cheeses.
 Cover with top. (remember make the sandwich in advance then tightly wrapped in plastic wrap to allow for ultimate soakage) Slice into quarters and serve.
hors d'oeuv
Smaller versions of these on slices of baguette can be made to go w/soup on a chilly winter day, or as an appetizer, or hors d'oeuvres for parties 
w/soup for a hearty meal

(recipe for Olive Mix to follow )

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