This homemade muffuletta is my take on a popular New Orleans favorite, made with fresh olive salad, mortadella, mozzarella, salami, ham and provolone.
When I was a child, a road trip to New Orleans to visit my relatives was a huge treat. My Aunt Karen was the loveliest of ladies, an excellent cook (she of pecan pie fame) and also a great tour guide. She made sure we enjoyed all the best that New Orleans had to offer each time we visited.
Of course, that meant a day in the French Quarter, first enjoying the powdered sugar covered beignets for breakfast at the Café Du Monde and occasionally picking up muffuletta from Central Grocery for lunch. That little Italian grocery store/deli is chock full of color and flavor. If you ever get to New Orleans, don’t miss paying it a visit. (If we didn't get muffuletta, fried shrimp po'boys were another fave, but that's a post for another day.)
Since traveling is still out of the question for most of us these days, you could make my homemade muffuletta and pretend you've been to New Orleans. (Make a New Orleans Bloody Mary to enjoy while you assemble the sandwich.) I did wrap these up and take them on a picnic, which is why my bread is cut in half already, to make it easier to transport. When you buy your muffuletta at Central Grocery, it is going to be big and round!
Of course, an Italian grocery store is going to use an Italian loaf to make this sandwich. I like to switch things up and a pretty decorative loaf like this Khobz Mzaweq. I also make my own olive salad but you can use store bought. If so, make sure it’s made in New Orleans or it just won’t taste right.
Homemade Muffuletta
Despite the fact that I love baking bread, I don’t think it’s the best part of a sandwich. I reserve that space for the fillings. In the case of this homemade muffuletta, buy your meats and cheeses in the deli section where you can ask the person behind the counter to slice everything lovely and thin. Then pile them high!
Ingredients
10 in or 25cm round bread loaf
1 cup or 240ml olive salad (store-bought or homemade)
8 oz or 226g Mortadella, thinly sliced
6 oz or 226g ham, thinly sliced
4 oz or 170g Genoa salami, thinly sliced
4 oz or 170g sliced mozzarella, thinly sliced
4 oz or 170g Provolone, thinly sliced
Method
Cut your loaf in half through the equator. (As mentioned above, I also cut mine in half the other way so it would be easier to wrap and transport.) Spread the olive salad evenly on the inside of the bread.
Top with half of the mortadella.
Follow that with the mozzarella and salami
Add the provolone and the ham.
Finally, add the rest of the mortadella. This sandwich is not for the faint hearted!
Close the sandwich and wrap snugly in cling film. Refrigerate until ready to cut and serve.
Cut into wedges to serve with a nice Italian chianti or a cold beer. The olive on the pick isn't necessary to hold the sandwich together but it looks cute.
Enjoy!
It’s Sunday FunDay and this week we are sharing sandwiches. Many thanks to our host, Wendy of A Day in the Life on the Farm.
- Bombay Chapatti Sandwich by Sneha's Recipe
- Chicken Bacon Pressed Picnic Sandwiches by Making Miracles
- Club Sandwich by Amy's Cooking Adventures
- Falafel Pita Sandwich by Mayuri's Jikoni
- French Dip Sandwich au Jus (Slow Cooker) by Karen's Kitchen Stories
- Grilled Kielbasa Sandwiches by A Day in the Life on the Farm
- Homemade Muffuletta by Food Lust People
- Is it, Or Isn't It, a Sandwich? by Culinary Adventures with Camilla
- Submarine Bites with Sub Sauce by Palatable Pastime
- Zucchini and Carrot Vegetable Sandwich by Cook with Renu
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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