** The Muffuletta **
Have you ever eaten a Muffuletta sandwich? If not, then you’ve likely never visited New Orleans. There is nothing more unique or tasty in the Crescent City.
Emeline Drake, the main character in my novel, “Crescent City Lies,” gets a hankering for one of these delicious sandwiches. A hankering that reopens her past and changes her life.
Yes, the sandwich is that good.
A friend who lives in New Orleans regaled the story of the Muffuletta during a visit. The sandwich was created by the owner of Central Grocery, an Italian market located in the French Quarter. The origin of the name is unclear. It may have been named for a customer or for the baker who created the round Italian bread (the unbelievably delicious bread) used.
There are many places in New Orleans to find this iconic sandwich, but none beat the Central Grocery.
While Central Grocery does mail order, it can be pricey. From the blog “GumboPages,” here is a recipe shared with the blogger by New Orlean’s cook and cookbook author Chiqui Collier. The olive salad recipe is a closely guarded secret by Central Grocery, but this recipe according to Collier comes from the creation of the original muffuletta.
From Collier: “The recipe for the olive salad is the exact way it was given to me. It makes over a gallon, but since your comments indicate that you love it, I’m sure you won’t want to cut it down. It stores very well in the refrigerator for many months and makes great gifts along with the recipe for the sandwich. It does appear in my cookbook, “Cookery N’Orleans Style.”
For the olive salad:
• 1-gallon large pimento stuffed green olives, slightly crushed and well drained
• 1-quart jar pickled cauliflower, drained and sliced
• 2 small jars capers, drained
• 1 whole stalk celery, sliced diagonally
• 4 large carrots, peeled and thinly sliced diagonally
• 1 small jar celery seeds
• 1 small jar oregano
• 1 large head fresh garlic, peeled and minced
• 1 teaspoon freshly ground black pepper
• 1 jar pepperoncini, drained (small salad peppers) left whole
• 1 pound large Greek black olives
• 1 jar cocktail onions, drained
Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in the refrigerator. Allow to marinate for at least 24 hours before using.
For the sandwich:
• 1 round loaf Italian bread
• 1/4 pound mortadella, thinly sliced
• 1/4 pound ham, thinly sliced
• 1/4 pound hard Genoa salami, thinly sliced
• 1/4 pound Mozzarella cheese, sliced
• 1/4 pound Provolone cheese,sliced
• 1 cup olive salad with oil
Split a muffuletta loaf or a loaf of Italian bread horizontally. Spread each half with equal parts of olive salad and oil. Place meats and cheeses evenly on the bottom half and cover with top half of bread. Cut in quarters. Enjoy!
Serves four timid dieters, two hearty New Orleanians or one incredible maiale.