Fat Tuesday is tomorrow and even if you live far from New Orleans, you can get into the spirit of things by making this seriously scrumptious sandwich. A muffuletta is a thick sandwich with layers of Italian meat, cheese, and olive salad. Traditionally muffulettas are served cold on a round roll. However, this ingenious recipe (sometimes you have to love Rachael Ray — she does sandwiches right!) treats the muffuletta like a grilled cheese.I took it one step further and made it into a panini. The bread becomes toasty and crisp, the cheese melts and oozes, the meat is juicy and delicious, and the giardiniera mixture is hot with a fiery crunch. It's a spicy full-flavored sandwich with lots of attitude. You simply must make this sandwich! Why? Because YumSugar called it the best thing she ate all week. For the recipe, please read more
Mardi Gras puts me in the mood for muffulettas, but this year I wanted to move beyond the classic recipe for the New Orleans cold-cut monstrosity. Invented by Sicilian immigrants in the French Quarter around 1906 — the Central Grocery lays claim to the original — a muffuletta actually tastes better after a few hours. Served at room temperature, the signature olive salad soaks the roll, making the salami, ham, mortadella, and cheese deliciously moist and creamy.
The last time I went to New Orleans, a friend of mine told me that she thinks the Napoleon House serves even better muffulettas than Central Grocery, so of course I had to try the sandwich at this cafe/bar founded in 1917. To hear all about it and get my re-created recipe, read more
Yesterday was Super Tuesday and Fat Tuesday, so I decided to celebrate with the super-fat New Orleans sandwich known as the muffuletta. Though lesser-known than the Big Easy's other big-bread creation, the po'boy, today's 'Wich of the Week is just as beloved.
Invented about a century ago by the French Quarter's Central Grocery, this sandwich is made on massive rounds of Italian bread cut into quarters; one sandwich easily feeds two to four people. I've never been able to find the bread outside of New Orleans, so I substitute seeded kaiser rolls.
The key to a good muffuletta — which features piles of ham, salami, mortadella, and provolone cheese — is Italian olive salad. Central Grocery closely guards its recipe, but Boscoli's version is hard to beat. This time I decided to make my own, and I was quite pleased with the results; to get the recipe for the olive salad and the sandwich, plus lots of photos, read more