The Muffaletta Sandwich is an incredible New Orleans original Italian-style round sandwich with layers of ham, mortadella, salami, cheese and its magnificent trademark. olive saladThe exquisite flavor and texture spread throughout your mouth. It’s a party that stimulates the taste buds.
If you’ve never been to New Orleans, you’ve missed your chance. Because it’s a muffaletta sandwich (moof-fuh-LEHT-tuh again moo-foo-LE-ta) is worth the trip. This must be his one of the top 5 best sandwiches in the world.
Bread is the hardest to find outside of NOLA, so I replaced it with Italian round bread. You can also use a good submarine style roll. The point is to use bread with a firm and sticky texture, and it will stay together until you finish eating this deliciousness. No matter what bread you use, it tastes just as good as the original, with beautiful layers packed inside.
Origin of the Muffaletta Sandwich
Salvatore Lupo is credited with inventing this sandwich in 1906. central grocery storeDecatur Street French QuarterHis family still runs the place so it was pretty cool to see it with my own eyes.
He created the classic muffaletta sandwich using a wide, round flat loaf of sesame-covered Sicilian bread.
recipe ingredients
Don’t let the long ingredient list scare you.
- bread – You want a flat bread that is round and wide enough to hold all the goodness you fill it with. yeah.
- olive salad – Black and green olives spiced with pimiento, capers, garlic, oregano, parsley and basil make great salads, but in a sandwich they are heavenly.
- meat – Deli meats such as ham, salami and mortadella (Italian sausage) provide a satisfying experience.
- cheese – Traditional cheeses used are Swiss and Provolone. But almost all cheeses go great with breads, olives and meats. But hey, fontina, smoked mozzarella, gruyere, etc. are great.
- salad dressing – Extra virgin olive oil and red wine vinegar add a unique flavor to the salad.
How to make a muffuletta sandwich
olive salad
- mix – Remove the seeds from the olives, if any, and cut the olives into small pieces. Place black and green olives, bell peppers, capers, garlic, oregano, basil, and parsley in a medium bowl. (Photos 1-3)
- season ・Add olive oil, red wine vinegar, salt and pepper and mix well. Store in a glass container in the refrigerator for up to 2 weeks. (Photo 4)
sandwich
- cut & brush – Cut bread horizontally. Then remove the inside, leaving a border of about 1 inch. Coat the bread with plenty of salad oil. (Photos 5-8)
- assemble – Layer sliced meat and cheese, then olive salad mix – make sure to juice. (Photos 9-11)
- press and compress – Repeat layers with remaining meat, cheese and olive mixture, topping with lettuce if desired. (Photos 12-15)
- holiday – For best results, wrap the bread in plastic and let it rest for at least 1-2 hours before serving. Cut into any shape. (Photo 16)
recipe variations
- all vegetables – Skip the meat and replace it with your favorite veggies, such as spinach, peppers, carrots, kale, or cabbage. Tofu and mushrooms are also a great match.
- endless options – Muffaletta sandwiches are all about olive salad. Add it to pizza, burgers, and grilled cheese sandwiches for an extra savory New Orleans twist.
- meat sub – If meat deli isn’t your thing, you can use leftover rotisserie chicken, turkey, pulled pork, steak, or shredded chicken.
- salad – Do your meal choices exclude bread?
tips and tricks
- Olive salad is best made ahead of time, as the longer it sits, the better it tastes. However, to keep it in good condition, store it securely.
- If you don’t have balsamic vinegar, use red wine vinegar.
- Spread the olive liquid evenly until the surface of the bread is no longer visible. Space them as evenly as possible so that the meat and cheese are balanced.
- Save the bread you took out from the middle as you can use it to make it. homemade croutons.
give instructions in advance
Muffaletta Sandwich Olive Salad is best kept refrigerated until you are ready to make the sandwich (up to 2 weeks). But sandwiches can be assembled hours in advance and then wrapped, so the bread doesn’t dry out.
How to eat and store
When serving, gently cut to size desired by family, as children may prefer smaller pieces.
Wrap remaining muffuletta tightly in plastic wrap and store in a freezer-safe, resealable bag for up to 3 weeks. four day to day in the refrigerator.
or you can freezing For it 30 daysIf you want to eat it warm, thaw it in the refrigerator overnight, then heat it in the oven at 177°C for 15 minutes.
FAQ
The difference between the muffuletta sandwich and the regular sandwich is the olive salad. It adds a nice tangy-bittersweet combination and a colorful presentation.
The difference between the muffuletta sandwich and the regular sandwich is the olive salad. It adds a nice tangy-bittersweet combination and a colorful presentation.
Giardiniera enjoys pickled peppers, cauliflower, carrots and celery. This is the base of the muffaletta salad, to which we add the olives. The difference is the olive.
What to eat with a muffuletta sandwich
Enjoy it like a true New Orleans by serving it onion ring again french fries, coleslaw again potato saladand fried picklesIf you want a healthier option try baked potato wedges, roasted asparagusand the sides of Lentil soup.
Try more delicious sandwich recipes
Conclusion
An explosion of flavor, the Muffaletta Sandwich makes a party at a party. Want to keep up with new recipes? Then sign up for my newsletter. 😍
see how to make
This blog post was originally published in February 2018 and has been updated with additional tips, new photos, and videos.
muffaletta sandwich
An Italian round sandwich originating in New Orleans with layers of ham, mortadella, salami and cheese, and the winner, the olive salad. Mouth-filling with amazing flavors and textures.
Preparation: Ten minutes
Break time: 1 time
total: 1 time Ten minutes
Southern
material
- ½ cup black olives, coarsely chop
- ½ cup green olives, coarsely chop
- ½ cup pimiento, chopped
- 1-2 tea spoon capers
- 2 cloves garlic, chopped
- ½-1 tea spoon oregano
- ¼ cup parsley, chopped
- 2-3 leaf basil, chopped
- 2-3 tablespoon extra virgin olive oil
- 2 tablespoon balsamic vinegar
- salt and pepper to taste
- 1 8 to 9 inches round boolean (Focaccia, ciabatta, muffuletta bread)
- ¾-1 lb Mixed Italian style deli meat, Slices (ham, prosciutto, salami)
- ¼-½ lb mixed italian cheese, Slices (Provolone, Swiss, Fontina, Smoked Mozzarella)
procedure
olive salad
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Combine black and green olives, pimento, capers, garlic, oregano, basil, parsley, olive oil, red wine vinegar, salt, and pepper in a medium bowl. Store in a glass container in the refrigerator for up to 2 weeks.
assembly
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Cut the bread crosswise. Then remove the inside, leaving about an inch of rim. Apply plenty of salad oil to the holes left in the bread.
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Layer sliced meat, cheese and lettuce (optional) followed by olive salad mixture. Make sure it contains juice.
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Layer with remaining meat, cheese, and olive mixture. Place the top back onto the pan and press lightly to compress.
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For best results, wrap the sandwich in plastic wrap and let it rest for 1-2 hours before serving.
Tips and notes:
- Olive salad is best made ahead of time, as the longer it sits, the better it tastes. However, to keep it in good condition, store it securely.
- If you don’t have balsamic vinegar, use red wine vinegar.
- Spread the olive liquid evenly until the surface of the bread is no longer visible. Space them as evenly as possible so that the meat and cheese are balanced.
- Save the bread you took out from the middle as you can use it to make it. homemade croutons.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 1slice| | calorie: 1039kcal (52%)| | carbohydrates: 9g (3%)| | protein: 53g (106%)| | obesity: 87g (134%)| | saturated fat: 30g (188%)| | Polyunsaturated fat: 9g| | Monounsaturated fat: 43g| | cholesterol: 176mg (59%)| | sodium: 5246mg (228%)| | potassium: 889mg (twenty five%)| | fiber: 2g (8%)| | sugar: 2g (2%)| | Vitamin A: 1350IU (27%)| | Vitamin C: 30mg (36%)| | calcium: 274mg (27%)| | iron: Fourmg (twenty two%)
