Southern Comfort Muffaletta
Muffaletta
The muffaletta sandwich is said to have been created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, Sicilian immigrant Biaggio Montalbano, who was a delicatessen owner in New Orleans, is credited with invention of the Roma Sandwich, which may have been a forerunner of the Muffaletta.
The traditional-style muffaletta sandwich consists of a muffaletta loaf split horizontally and covered with layers of marinated olive salad, salami, ham, Swiss cheese, provolone, and mortadella.
The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.
A muffuletta is usually served cold, but many vendors will toast it.
Ingredients
1 Large Round Italian Loaf Or Sourdough
2 Cups Olive Salad or more, if you'd like!
½ lb Thinly Sliced Mortadella
½ lb Thinly Sliced Genoa Salami
½ lb Thinly Sliced Ham
½ lb Provolone Cheese Sliced
½ lb Mozzarella Cheese Sliced
Instructions
If necessary, slice loaf of bread in half horizontally. Scoop out a bit of the bread inside (I like to freeze it to make stuffing with at a later date!). This allows room for all of the meats, cheeses, and salad you’ll be stuffing the sandwich with.
If the oil in your olive salad has solidified, warm up about 2 cups of salad in the microwave, just until oil has liquified. Drizzle some of the salad oil on cut side of both halves of the loaf, and spread with olive salad. Use as much / little of the ~ 2 cups as you want.
Layer meats and cheeses on the bottom half of the loaf to construct the sandwich – I like to alternate meats and cheeses, but feel free to go your own way with it.
Carefully cover with the top half of the loaf.
Wrap tightly with plastic wrap, chill for 30 minutes.
To serve, unwrap and cut into wedges.
Olive Salad
SIM-ple Jack's own recipe-
1 large jar pitted green olives with pimento
1 can or jar pitted black olives
1 jar Kalamata large Greek olives
1 large tablespoon chopped garlic
1 cup extra virgin olive oil
(optional: chopped fresh tomato, celery)
Chop all ingredients except oil in food processor until minced, mix in bowl and fill in canning jars. Top jars off with olive oil. Store in fridge. Lasts for months.
Don't forget to comment, merci boucoup, and follow Southern Comfort if you haven't already!
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