Making Muffaletta

If you are from the south, and particularly from New Orleans or Louisiana in general, you know what muffaletta is. Most people are unfamiliar with it though. But I am about to change that for you.

Muffaletta is an Italian-American sandwich that was made famous in the French Quarter of New Orleans. Sicilian immigrant Lupo Salvadore created this now famous sandwich at the Central Grocery in 1906, which is one of New Orleans oldest markets and is still thriving today. Lupo noticed Sicilians shopping for various ingredients found on the sandwich and trying to put them together, but making a total mess of it. He decided to do it for them and sold the muffaletta in his shop. He created his own recipe for the olive salad that made the sandwich incredibly popular.

The name muffaletta, or one of its many spelling variations, derives its name from Sicilian dialect that means ‘soft and spongy bread’. This soft round bun is so versatile and many locals use it as a sandwich to fill with local hams and cheeses. Muffaletta is usually served hot, when all the flavors melt together. But some people like it cold too. I like it hot.

Yesterday I gave you a teaser, telling you I was going to make something interesting out of my olive bread. Herbed Olive Bread Today, I give you the muffaletta I made with it. I had various lunchmeats leftover from our latest InVINtions trip, Bruschetta, and making muffaletta was just the perfect idea on how to use it up.

First, I hollowed out one of my round loaves of olive bread, saving the filling for croutons. Then I brushed the remainder of my latest batch of orange vinaigrette all over the inside of the bread. Oranges and olives go great together, by the way.

Then I roasted peppers and made some spinach with garlic and onions.

After the peppers were roasted, sweated, peeled and seeded, and the spinach was ready, it was time to start the layering process to make the sandwich. First was some Provolone cheese, followed by layers of beef, turkey and ham.

Next came another layer of Provolone cheese, followed by the sliced pepper strips, finished with a topping of the spinach and onions. I added another brushing of the orange vinaigrette on the top of the bread, then wrapped it all up in foil and put it in the oven to melt all the flavors together.

I baked it at 375*F or about 191*C and cooked it all for about 30 minutes. I wrapped it in foil since the bread was already baked and I did not want it to brown any more. Delicious! I GAR-UN-TEE Y’all are goin’ to love this one. 🙂

When you eat muffaletta, you are getting your whole meal all in one, in one sandwich. It’s got your vegetables and salad already packed into the sandwich. So with every mouthful, you get a little bit of everything. As with any recipe that has been around for a long time, there are many, many different variations. This is but one of many endless possibilities. Enjoy and laissez le bontemps roulez!

Have a great day and make everyday great. Be adventureous,but stay safe and stay well. ‘Til next time.