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Muffaletta Sandwich Recipe [Moved from L.A.]

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Sorry I got Carried Away

According to the tale I've heard, the muffuletta sandwich was invented by Signor Lupo Salvadore, who opened the now-famous little Italian market called Central Grocery on Decatur Street in the French Quarter in 1906 and created the muffuletta sandwich, named for a favored customer (although I had also heard that the sandwich was named for the baker of the round Italian bread on which the sandwich is served).

I've eaten Muffalettas from the Central Grocery at least 30 or 40 times and have never known them to put Andouille sausage on theirs but hey, what do I know?

As for the bread the Italian Market "Sorento" on Jefferson in Culver City/Fox Hills sell a pretty good round loaf with Sesame Seeds that I use quite often. On top of that they sell a house brand (Vera Ranch) of Olive Salad that rock's and I do know for sure that a Muffaleta is not complete with out it.

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

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 refrigerator. Allow to marinate for at least 24 hours before using.

What Time are you serving?

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  1. The Muffaletta at Central Grocery NOLA is the best sandwich i have ever eaten. On the way from the airport to the hotel we always stop for one to get going. There is definitely NO Andouille in the mix. you used to be able to order and ship, not sure how it will travel.

    1. I started the thread on the LA board that spawned this tangent, and I thank you greatly! Will be making the sandwhich for what I expect will be a very appreciative crowd.

      The party starts at 8 p.m. and plan to have all the food done, including the muffaletta, before then. Only thing we'll do last minute will be grilling sausages and shrimp (or so the plan goes).

      I did post a thread here that kinda got lost down the board about food ideas for the party itself earlier today, here:

      http://www.chowhound.com/topics/show/...

      Thanks!!

      Btw, didn't intend to put the sausages on the sandwhich. Sausages were for a different part of the meal!

      1 Reply
      1. re: DanaB

        great news DanaB. Go for a dirty rice with the sausage.

      2. Since the muffaletta is Italian-American in origin, I use all Italian deli meats: mortadella, Genoa salami and imported prosciutto, with smoked cacciocavallo and imported provolone for the cheeses. The olive salad part is very simple - Silcilian olive mix (green olives marinated with herbs, which I buy at my local Italian deli), chopped and mixed with plenty of evoo. Take a round of crusty Italian bread and slice in two. Alternate meat and cheese, top with olive mix, cut in half and eat!