To get you ready for your next Mardi Gras party (you should plan one!), here is an easy make-ahead New Orleans favourite recipe that will feed a hungry crowd and can be customized as you wish - the Muffuletta!
A muffuletta is a hollowed our round of bread stuffed with Italian deli meats, sliced cheeses and olive salad.
For our Seafood & Wine Festival's New Orleans Night at Wander Food & Wine last evening, we added in a creamy seafood salad layer in the center, but if you aren't a seafood fan - just keep layering the meats and cheeses as you wish.
But don't forget the olive salad! It adds the salty punch that makes this sandwich unforgettable!
Using a bread knife, cut the loaf horizontally in half. Tear out most of the soft bread inside the lid and in the base, leaving about 3/4-1" of a border in the base for support.
Start layering the meats and cheeses as high as you want to pile them. Smear some mayonnaise and olive salad on the inside of the bread lid. If you are serving the sandwich the same day, you can add lettuce and tomato before you flip the lid back on top. You can make this the day before, wrapped well in plastic. Slice in wedges to serve with some extra mayonnaise or aioli on the side.
*Olive Salad can sometimes be found at grocery stores where you would find pickles and jarred antipasto. If you can't find it, chop different types of pitted olives, mix with some chopped, garlic, parsley, celery.
To get you ready for your next Mardi Gras party (you should plan one!), here is an easy make-ahead New Orleans favourite recipe that will feed a hungry crowd and can be customized as you wish - the Muffuletta!
A muffuletta is a hollowed our round of bread stuffed with Italian deli meats, sliced cheeses and olive salad.
For our Seafood & Wine Festival's New Orleans Night at Wander Food & Wine last evening, we added in a creamy seafood salad layer in the center, but if you aren't a seafood fan - just keep layering the meats and cheeses as you wish.
But don't forget the olive salad! It adds the salty punch that makes this sandwich unforgettable!
Serves 6 (depending on the size of the loaf)
1 Sourdough Boule
20 slices of Salami, Mixed Types
1 pkg provolone cheese slices
1 pkg havarti cheese slices
1cup Olive Salad*
1/2 cup Mayonnaise
1/4 Lettuce - optional
1 cup chopped Plum Tomato - optional
Using a bread knife, cut the loaf horizontally in half. Tear out most of the soft bread inside the lid and in the base, leaving about 3/4-1" of a border in the base for support.
Start layering the meats and cheeses as high as you want to pile them. Smear some mayonnaise and olive salad on the inside of the bread lid. If you are serving the sandwich the same day, you can add lettuce and tomato before you flip the lid back on top. You can make this the day before, wrapped well in plastic.
Slice in wedges to serve with some extra mayonnaise or aioli on the side.
*Olive Salad can sometimes be found at grocery stores where you would find pickles and jarred antipasto. If you can't find it, chop different types of pitted olives, mix with some chopped, garlic, parsley, celery.