These New Orleans Muffuletta packages are the perfect addition to your Holiday party or for that matter, any day of the week and make ahead is a must! How easy is that to have a sandwich you make in advance?
I’m always looking for something to throw together for a party, or to take to a party. Christmas is so much fun because many families have themes for their meal. Why not have a New Orleans themed meal? Serve this beautiful sandwich with some delicious gumbo, some charbroiled oysters like you get from Dragos in New Orleans? I love a New Orleans themed party! Add some southern fried catfish battered in Zatarains! Add some spicy remoulade! Oh, and don’t forget my New Orleans BBQ shrimp which I need to make! It is the perfect dish to add to your New Orleans themed party. Here’s the link: https://the2spoons.com/love-this-easy-barbecue-shrimp/ which will become a favorite in your home!
I love the foods of New Orleans. I had never had one until the 1980’s. Ever since then, I have tried to duplicate it! Loaded with flavor from the essential Olive Salad, Italian meats and cheese, these little packages are perfect. Of course, you don’t have to cut them like I did as you can cut them into triangles, squares, what ever suits you. The bread is round, so cutting it like a pie is the easiest and the least wasteful.
I made the bread for this recipe because I have a hard time finding a round loaf of bread. The bread recipe is really easy and forgiving if you can’t find a round loaf. You can buy on line, which I have before, but I decided to try my hand at making it and it turned out perfect.
On the final rise of the bread, I brushed the top with an egg wash and added sesame seeds.
You have to have the Olive Salad! it just makes the sandwich. I have made the olive salad before, but this time I was able to find it jarred at my favorite HEB in Waco. I bought the Central Grocery brand. If you can’t find this at your local store you can get it online. Here’s a link for you: https://www.amazon.com/Boscoli-Olive-Salad-32-oz/dp/B001HBRDVU/ref=pd_sbs_325_t_0/133-4875131-2190557?_encoding=UTF8&pd_rd_i=B001HBRDVU&pd_rd_r=8f4ff348-6069-4d6c-839e-a56bd0abd8d7&pd_rd_w=3dDon&pd_rd_wg=Mny0E&pf_rd_p=5cfcfe89-300f-47d2-b1ad-a4e27203a02a&pf_rd_r=SVVQ772J8T892Y1DQZSH&psc=1&refRID=SVVQ772J8T892Y1DQZSH.
It is good stuff and makes the sandwich. If you can’t purchase, it’s easy to make. I’ll share the recipe for the Olive Salad in the recipe.
If you can’t find olive salad, here’s the ingredients:
1 cup pimento-stuffed olives (1 cup) sliced plus 2 tablespoons of the liquid from the jar.
1 cup chopped giardiniera (pickled Italian vegetables) plus 1 tablespoon of liquid from the jar.
2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar.
3 ounces pitted Kalamata olives (1/2 cup), sliced
2 1/2 teaspoons minced garlic
1 tablespoon minced shallot
1 teaspoon dried oregano
1 teaspoon dried parsley
Pinch of dried thyme
Pinch of crushed Red Pepper
1/2 dup extra-virgin olive oil
**In a medium bowl combine all the ingredients and let stand for 1 hour.
Did you know that Central Grocery created the sandwich in 1906? Here’s a little history:
“The muffuletta sandwich is said to be created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant.[4][5] Another Italian-style New Orleans delicatessen, Progress Grocery Co., originally opened in 1924 by the Perrone family, claims the origin of the muffuletta is uncertain.[6]
The traditional-style muffuletta sandwich consists of a muffuletta loaf[7] split horizontally and covered with layers of marinated muffuletta-style olive salad,[8] salami, ham, Swiss cheese, provolone, and mortadella.[9] Quarter, half, and full-sized muffulettas are sold.[10][11]
The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.[12]”
Love A New Orleans Muffuletta
Want to add a little more New Orleans to your meal? This sandwich would be perfect served with a cup of Louisiana Gumbo! Here’s the link on my blog for a delicious gumbo, which I love so much! https://the2spoons.com/shrimp-okra-andouille-smoked-sausage-gumbo/.
Love A New Orleans Muffuletta
Can’t wait for you to try this recipe!! Enjoy!
New Orleans Muffuletta
Ingredients
For the Bread
- 1 cup water 110 degrees
- 1 tbsp sugar
- 2 1/4 oz pkg active dry yeast
- 3 cups bread flour
- 1 1/2 tsp salt
- 2 tbsp vegetable shortening like Crisco
- 1 tsp sesame seeds
To assemble the Muffuletta
- 1 large Round Muffuletta Bread from the recipe above or store bought
- 1 Jar Olive Salad ( I used Central Grocery Salad – see the link in the post)
- 1/4 lb sliced fresh Mozzarella
- 6 oz sliced capocollo or prosciutto
- 1/4 lb sliced Genoa Salami
- 1/4 lb sliced mortadella
- 1/4 lb sliced mild provolone cheese
Instructions
For the Bread
- Add warm water to a measuring cup and stir in the sugar. Stir in the yeast and set aside for 5-10 minutes or until foamy. While the yeast is developing, add the bread flour, salt, and shortening to the bowl of a stand mixer, fitted with a hook attachment.When the yeast is foamy, add it to the flour mixture and knead the dough on low to medium speed until the dough is fully incorporated and the dough is soft and smooth.Lightly oil a medium bowl and transfer the dough to the bowl, flipping it over once or twice to lightly coat with oil. Cover with a clean kitchen towel and put in a draft free space until doubled in size, about 1 1/2 hours.When the dough has risen, punch it down and transfer to a lightly floured surface. Form the dough into a 10" diameter round loaf and place on a baking sheet lined with parchment paper.Whisk the egg and water in a small bowl and lightly brush the top of the loaf with the egg wash. Sprinkle with sesame seeds and set aside in a draft free space to rise a second time until almost doubled in size, about one hour.Place rack in the center of oven and preheat to 425°. Bake loaf in the center of the oven for 10 minutes, thenreduce the heat to 375° and continue baking for 20-25 minutes or until golden.Let loaf cool before slicing.
To assembly the Muffuletta
- Open the bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve.
