Muffuletta Sandwich
Makes 6 sandwiches
In New Orleans, the early Italian settlers in the late 1800s, many of whom worked the docks in the citrus trade, were largely of Sicilian descent, and they comprised about 90 percent of the immigrant population at the time. As in other similar enclaves, it wasn’t long before they opened grocery stores, bakeries, and salumerias to support their community. Italian cooking had a big influence on the evolution of Creole cuisine, sharing many similar ingredients. My husband’s New Orleans Sicilian family, the Contesanos, ate red beans and rice as regularly as they did spaghetti. To this day, NOLA’s Central Market serves a muffuletta sandwich that was invented by a Sicilian in the early 1900s, with an olive relish as its chief condiment.
INGREDIENTS
- 1 cup (225 g) Giardiniera, homemade or store-bought
- ½ cup (115 g) pitted green Italian olives
- Olive oil (optional)
- 1 round loaf muffuletta bread or 1 large oblong Italian loaf
- 5 ounces (140 g) sliced prosciutto
- 8 ounces (225 g) sliced mortadella
- 4 ounces (115 g) thinly sliced sweet or hot soppressata
- 8 ounces (225 g) thinly sliced provolone cheese
DIRECTIONS
- Finely chop the giardiniera and olives together into a spreadable consistency. If necessary, transfer to a bowl and stir in some olive oil to bind the mixture.
- Split open the bread loaf and lay cut side up on a work surface. Spread each half with half the olive mixture. Alternate layers of the meats and cheese on the bottom half of the bread. Top with the other half. Wrap tightly with plastic wrap and refrigerate for at least an hour, and up to overnight, to allow the flavors to blend.
- Slice the sandwich into 6 wedges and serve.
PANTRY
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