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Muffuletta
or Muffaletta
Muffuletta is a type of Sicilian bread (round crusty loaf with a hollow center)
but is best know as one heck of a big sandwich. The sandwich version originated in 1906 at
the Central Grocery Store owned by Salvatore Lupo.
The Olive Salad
2/3 cup Green olives, pitted and -coarsely chopped
2/3 cup Black olives, pitted and -coarsely chopped
1/4 cup Pimiento, chopped
1/4 cup drained, chopped cocktail onions
3 Cloves garlic, finely minced
1 Fillet anchovy, mashed
1 tablespoon Capers
1/3 cup Finely chopped parsley
1 teaspoon Oregano
1/4 teaspoon Black pepper
1/2 cup Olive oil
1 tablespoon red wine vinegar
Mix all the ingredients together. Cover and allow to marinate over night or a minimum of
12 hours.
The Sandwich
1 large Loaf Italian Bread
1/3 pound Hard salami, very thinly -sliced
1/3 pound Ham, very thinly sliced
1/3 pound Provolone, thinly sliced
Slice loaf in half horizontally and slightly scoop out insides. Layer on salami, ham and
Provolone. Spread on olive spread at least 3/4-inch thick. Replace top half of loaf and
cut into serving size pieces.
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Epicurious
Dictionary
[muhf-fuh-LEHT-tuh] A specialty of New Orleans, this HERO-style sandwich originated in
1906 at the Central Grocery, which many think still makes the best muffuletta in
Louisiana. The sandwich consists of a round loaf of crusty Italian bread, split and filled
with layers of sliced PROVOLONE, Genoa SALAMI and ham topped with "olive salad,"
a chopped mixture of green, unstuffed olives, PIMIENTOS, celery, garlic, cocktail onions,
CAPERS, oregano, parsley, olive oil, red-wine vinegar, salt and pepper. The olive salad is
what sets the muffuletta apart from any other sandwich of its ilk. |
