Muffuletta Sandwich
The muffuletta is a sandwich that originated in New Orleans, Louisiana. It is typically made with a muffuletta bun, which is a round, sesame-topped loaf of bread. The sandwich is filled with a variety of meats and cheeses, including ham, salami, mortadella, mozzarella, and provolone. It is typically served with a side of olive salad.
The muffuletta is a sandwich that originated in New Orleans, Louisiana. It is typically made with a muffuletta bun, which is a round, sesame-topped loaf of bread. The sandwich is filled with a variety of meats and cheeses, including ham, salami, mortadella, mozzarella, and provolone. It is typically served with a side of olive salad.
- 1 c green stuffed olives sliced
- 2 tb celery small-diced
- 2 tb chopped parsley
- 1 1/2 ts black pepper fine-ground
- 1 c back olives sliced
- 2 ts garlic minced
- 1 10-inch muffalata bun
- 2 oz cotto salami thinly sliced
- 2 oz smoked ham thinly sliced
- 2 oz provolone cheese thinly sliced
- 1/2 c olive oil
- 2 oz genoa salami thinly sliced
- 2 tb shallots minced
- 2 oz mozzarella cheese thinly sliced
- Carbohydrate 11.4321974022 g
- Cholesterol 82.862013562 mg
- Fat 44.6186718173 g
- Fiber 2.78777502898127 g
- Protein 27.7471319067 g
- Saturated Fat 14.74290020624 g
- Serving Size 1 1 Serving (253g)
- Sodium 1807.171791806 mg
- Sugar 8.64442237321873 g
- Trans Fat 1.97597197830001 g
- Calories 550 calories
Step-by-step
- In a mixing bowl, combine the first eight ingredients together and mix well.
- Split the Muffalata in half and spoon half of the olive salad on one half of the bun.
- Place the cotto salami, smoked ham, Genoa salami, Mozzarella cheese, and Provolone cheese on top of the olive salad.
- Place the remaining half of the bun on top and slice the sandwich into fourths.
- Serve with Zaps.
A proper muffuletta depends on an intricate interplay between high-fat cured meats, lactic acid from aged cheeses, and the sharp salinity of a brine-cured vegetable spread. When olive oil coats the crumb of a dense sesame loaf, it acts as a hydrophobic barrier that prevents the moisture from the olives and minced shallots from making the bread soggy. Layering cold cuts with distinct fat profiles—such as the emulsified pork in mortadella or the pepper-studded edges of Genoa salami—creates pockets of lipids that coat the tongue, softening the aggressive bite of raw garlic and black pepper.
- Allow the assembled sandwich to rest at room temperature for at least 30 minutes before slicing to let the olive oil migrate into the crumb.
- Slice the provolone and mozzarella to a uniform thickness of 1/8-inch so the layers meld without creating dense, rubbery blocks.
- Chop the green and black olives to a consistent brunoise size so the salad distributes evenly across the 10-inch surface area.
- Wrap the finished loaf tightly in plastic wrap and press it with a heavy skillet for 1 hour to compress the layers into a cohesive unit.
Common errors involve using a soft sandwich loaf that collapses under the weight of the fillings, or serving the components immediately without allowing the brine to penetrate the meats. Pressing the sandwich too aggressively will force the oil entirely out of the bread, leaving the crumb dry rather than pleasantly saturated.
