MUFFALETTAS
New Orleans by birth, Sicilian by ancestry—still strictly constructed a century later at Central Grocery, using the original recipe. While specific cured meats and the trademark olive salad might not be readily available, a decent muffaletta can be created by resourceful sandwich makers with available ingredients. Substitute meats where needed. The basic olive salad garnish is the heart and soul of the muffaletta, make a little or a lot, it keeps well—2 kinds of olives, a little heat, a little brine, some spices to taste, and a 24-hr marinate. Good rustic bread, a nice round loaf is traditional, then the meat and cheese—and you’re almost there.
Olive Salad:
- Pimento-stuffed green olives
- Oil-cured black olives
- Pepperoncini, for a little heat
- Giardinieri
- A few capers
- A little chopped garlic
- Oregano
- Lemon juice
- Black pepper
- Olive oil
- Vegetable oil
Drain and roughly chop vegetables and olives—mix all and fit snugly in glass jar. Top off jar with half olive oil and half vegetable oil. Cover and shake well—store in fridge overnight.
Sandwich, for 1 large round loaf:
- ¼ lb mortadella
- ¼ lb ham
- ¼ lb capicola
- ¼ lb Genoa salami
- ¼ lb mozzarella
- ¼ b provolone
Slice loaf in half, side to side. Remove some of the bread from inside top and bottom—then brush each half with a little olive oil. Spead both halves with olive salad. Layer meats and cheeses on bottom half—replace top half. Wrap with plastic wrap—place on large platter and weight down loaf with heavy skillet for one hour. Unwrap and cut into wedges. Buon appetito!
The Kitchen Hive
