Of all the wonderful cuisine that New Orleans is famous for, the Muff is one of my favorites. My favorite place to eat muffalettas -muff-uh-lot-uhs,- in New Orleans is Central Grocery, located on Decatur Street, in the French Quarter. The muffulatas, -moo-foo-let-tas-, as they are called at Central Grocery, are the real deal. Pure D. Sicilian! Sinfully delicious!
According to local folklore, the muffuletta was invented in 1906 by Signor Lupo Salvadore, the original owner of Central Grocery. More often, I make these scrumptious muffalettas at home, Cajun style. They are very easy to make and are a delicious addition to any celebration. Mini muffalettas can be made and served on large round platter for party buffets.
The quality of the bread is important. First you will need a 10 inch round French or Italian loaf with a good course texture, and a medium hard crust, and sesame seeds. Most bakeries and specialty bread stores carry this type of bread. And a good quality 16 oz. jar of Olive Salad. (I use Boscoli)
New Orleans Muffalettas
1 (10 inch) round loaf, French or Italian bread
1/4 lb. ham, thinly sliced
1/4 lb. Genoa salami, thinly sliced
1/4 lb. each, Mozzarella and Provolone cheese, sliced
1 cup olive salad, with oil
2 tbs.'s creole mustard
Split the loaf horizontally. Spread top half with Creole mustard. Spread each half equally with olive salad with oil. Place meats and cheeses in layers, alternating each on bottom half of bread. Cover with top half and serve or, if desired, warm in a 325 degree oven for 5 minutes or until cheeses melt. Oh, Le Bon Manger, cher!
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