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Old 06-27-2007, 12:28 PM   #11
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That's all I need to know. I must have been thinking of another sandwich.
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Old 06-27-2007, 01:59 PM   #12
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"We make the salad with crushed garlic, pimento-stuffed green olives (the ones in the jaar), the canned black ripe olives, the roasted red peppers in the jar cut into smaller pieces, olive oil, and just a tad of vinegar "

I also put capers and anchovies in mine.
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Old 06-27-2007, 02:26 PM   #13
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Quote:
Originally Posted by Dina
I saw some food show on muffuletta sandwiches from New Orleans with ripe black olives and sauteed veggies and herbs. Can anyone share their recipe, please? Thanks.
Dina, the only muffuletta I've ever had is made with a green olive "salad". I realize I promised to post my recipe in another thread. I'll try to do that tonight.
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Old 06-27-2007, 02:29 PM   #14
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Quote:
Originally Posted by Uncle Bob
Andy....

A Muffuletta is not pressed in New Orleans where the sandwich originated!
Uncle Bob, I think the pressing comes from the packing to take on a picnic. I've always had it pressed (IN New Orleans) when it's "to go."
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Old 06-27-2007, 02:31 PM   #15
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By hand or mechanically??


Panini press??? Geroge Forman grill? How is it pressed?
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Old 06-27-2007, 03:03 PM   #16
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I'll go with the olive salad on my sandwich. Thank you all.
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Old 06-27-2007, 03:12 PM   #17
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Quote:
Originally Posted by Uncle Bob
By hand or mechanically??


Panini press??? Geroge Forman grill? How is it pressed?
UB. The pressing I was referring to wat not a heated press, just a weight on the wrapped sandwich to flatten it a little.
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Old 06-27-2007, 03:56 PM   #18
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I am not aware of people flattening mufalettas whether by simple press or a heated one.

And have had a number including some in NO.

But heck, it is your mufaletta and I am not at all sure a bit of weight would do anything but help the juices get into the bread. Which is exactly what one wants.

As for a panini muffaletta, why not?

For those who have never tried one, please do. I cannot imagine anyone not loving them.
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Old 06-27-2007, 04:32 PM   #19
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Quote:
Originally Posted by Andy M.
UB. The pressing I was referring to wat not a heated press, just a weight on the wrapped sandwich to flatten it a little.
Where I come from most people use there hand to "press" lightly the second piece of bread on top of a sandwich whether it is a bologna, pb&j, or muffuletta, or a hamburger. So if that was your question, then yes they give the top piece of bread a slight press with the palm of their hand. I have never seen weights in Central Grocery where they were "invented" over 100 years ago. It's just a sandwich, plain and simple, made the same way as Salvtore Lupo, a Sicilian immigrant did in 1906. It ain't rocket science!
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Old 06-27-2007, 05:06 PM   #20
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Quote:
Originally Posted by auntdot

For those who have never tried one, please do. I cannot imagine anyone not loving them.
Everytime we return from NOLA, our last stop before the airport is a final visit to Central Grocery...for 4 muffalettas 'to go'. Lou and I share one in the airport, waiting to board. The other three are distributed to those who have become accustomed to receiving them upon our return (and have also become accustomed to threatening us if we don't return with them...)
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