Ingredients Jump to Instructions ↓

  1. 1 Muffuletta bread loaf -

  2. 2 oz 56g Genoa salami - sliced thin

  3. 2 oz 56g Italian ham - sliced thin

  4. 2 oz 56g Provolone cheese sliced thin

  5. 1 cup 237ml Olive salad - (see recipe)

Instructions Jump to Ingredients ↑

  1. Cut bread in half crosswise. Pile several layers of salami and ham over bottom layer. Add layers of cheese. Top with Olive Salad and top of loaf. Press down slightly. Cut sandwich in quarters. Use wooden picks to secure layers, if desired; remove before eating.

  2. Makes 1 to 4 servings, depending on whether or not we're talking Cajuns or just ordinary folk. Terry Thompson writes, in his book Cajun-Creole Cooking, "A visit to New Orleans without eating a Muffuletta would be like a trip to Ireland without kissing the Blarney Stone! A Muffuletta, one of life's great pleasures, it is a 10-inch round sandwich stuffed with meats and cheese topped with a concoction known as Olive Salad.

  3. In New Orleans, the two best Muffulettas, bar none, can be had a Central Grocery or at Napoleon House on Chartres Street. At Central Grocery, you stand in line at the counter to shout your order. You can eat your sandwich while wandering through the tiny, crowded grocery. You'll find open barrels of flours and beans, wooden crates of dried salt cod, huge jars of olive salad and oil-cured olives, every brand of olive oil imaginable along with boxes of every size and shape of pasta made. The Napoleon House is a real cafe and bar located in one of the French Quarter's oldest buildings. Here you may dine unmolested by elbows and tromping feet."

  4. From Terry Thompson's Cajun-Creole Cooking. Published by HPBooks Inc.


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