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Old 06-26-2007, 09:10 PM   #1
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ISO Muffuletta recipe

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.

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Old 06-26-2007, 09:24 PM   #2
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Slices of provalone, genoa salami, ham, mortadella, sometimes swiss, lots of olive salad on a round loaf of crusty Italian bread!
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Old 06-26-2007, 09:36 PM   #3
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my fave a big round of sour dough
spicy sopprosetta salami
genoa salami
parmesan pepperoni
ham
cajun turkey
green olives
black olives
red onions
roasted red peppers
marinated artichokes
marinated mushrooms
sliced green peppers
provolone
swiss cheese
boccancini
crushed red chili peppers


slam it all together
wrap in foil and bake 30 mins
serve with a nice green salad
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Old 06-26-2007, 11:59 PM   #4
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Sounds like Torta Rustica except dough is raw and baked with basically the same fillings in a spring form pan
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Old 06-27-2007, 12:25 AM   #5
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lol if you add boiled eggs and cooked pasta you have a timpano
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Old 06-27-2007, 06:23 AM   #6
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Mine is right from the hallowed halls of Central Grocery on Decatur Street, complete with the olive salad they make.

Round bread
Salami
Ham
Provolone
(ocassionally mortadella)
Central Grocery Olive Salad

Abita beer!

Putting a bunch of ingredients on a round loaf of bread doesn't make it a muffaletta..
I don't care for the warm muffalettas, either.
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Old 06-27-2007, 08:22 AM   #7
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Quote:
Originally Posted by Uncle Bob
Slices of provalone, genoa salami, ham, mortadella, sometimes swiss, lots of olive salad on a round loaf of crusty Italian bread!
That sounds very much like mine.
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Old 06-27-2007, 12:14 PM   #8
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To me there are two aspects to the sandwich, the olive salad and the rest of the sandwich.

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 (red or white wine or any vinegar will work). The vinegar should be far, far less than that added for a vinagrette. Maybe a tablespoon or two to a cup of oil.

You mix the salad together and let stand overnight. It comes out much better when left at least overnight.

Also, one can substitute or add other types of olives.

For the sandwich part take some kind of Italian or hard bread and cut in half horiztally. We actually think a round loaf works best. We tear out some of the bread from the center of the loaf. Then we dribble some of the juice from the salad on the bread. This gives it a very good taste.

Then add the meats between the slices. Italian cold cuts are best. Genoa, mortadella, capicolla, prosciutto, you name it. For cheeses provolone and any other mild Italian cheese you can find. Layer the meats and cheeses and toss on the salad.

There is nothing better.

Now, some good news.

If you don't have access to the Italian cold cuts, or just one, it will taste great with the sliced ham you can find, any salami, turkey (prefer smoked but go with it), a decent bologna, and mild cheeses.

Mufaletta sandwiches are actually so simple to make. Hope you make one. Enjoy.
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Old 06-27-2007, 12:17 PM   #9
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Is this sandwich ever pressed before serving or am I thinking of something else?
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Old 06-27-2007, 12:24 PM   #10
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Andy....

A Muffuletta is not pressed in New Orleans where the sandwich originated!
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