Sugar Editorial Picks
Feb 18, 2009 -
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.
- 14 Comments
Feb 06, 2008 -
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.
- 20 Comments
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May 31, 2009 -
When you take over the grill tonight, test out a vegetarian barbecue option that's not so redundant: a meatless take on the New Orleans muffuletta sandwich. With crusty bread and warm, caramelized slices of eggplant, zucchini, red bell pepper, and mushrooms, this sandwich is a scrumptious, filling, and nutritious variation of the hearty Louisiana original. For extra creaminess and crunch, you can toast the bread and the provolone on the grill, too.
- 2 Comments
Feb 20, 2009 -
After settling down from Valentine's Day, we geared up for our favorite awards show of the year: the Oscars! We also bit our nails over the first half of the Top Chef finale and rang in Mardi Gras with a muffuletta sandwich and a bananas foster bombe. Were you paying attention?
- 2 Comments