Muffaletta

Last night in numbering the reasons for actually having a team to cheer for in the Super Bowl, I pulled out the winning reason: New Orleans has much better food. Apologies to my father who grew up in Indiana and to my love’s mother also an Indiana native…Indianapolis may have some good food but truly no one thinks “Let’s go to Indiana to eat!”

New Orleans on the other hand – I day dream about meals there. Debris sandwiches, Po Boys, beignets, red beans and rice, aspic from Commander’s Palace…I could go on. But one must eat a muffaletta in New Orleans even vegetarians and low calorie, low fat people. It makes for a lovely lunch. None made outside the parish can compare but you still can try. It makes for good football food too.

My Non Native But Makes My Family Happy Muffaletta

1 round loaf Italian bread (no, you won’t get this exactly right unless you are in New Orleans)
3/4 cup olive salad (might be found in your grocer-especially in Chicago area or gourmet grocer (poke around the tapenade area for something chunkier than a tapenade. If worse comes to worse use green olives in oil, some giardiniara, and garlic mixed together and call it good-or I suppose you could look for a recipe)
1/2 lb Genoa Salami
1/4 lb Capicola or Ham
1/4 lb Mortadella
1/2 lb Sliced Mozzarella
1/2 lb Provolone

Slice bread in half lengthwise. Brush bread with olive oil from olive salad. Layer the meats alternating with the cheeses. Add top side of bread. Press down. Cut into quarters or smaller wedges.

Comments

  1. I’ve been craving one of these for awhile. But there’s no point in me making it for Super Bowl because the fake husband won’t be home to help eat it. Maybe for the Olympics.

  2. So make a mufaletta for one and just use a sub roll.

  3. I’m cheering for the Saints for exactly the same reason! (I think this might be the first time I’ve ever cared who wins the Superbowl!)

  4. Looks delicious!Something new and challenging one for me.Great share..

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