Need a muffuletta!
One of my favorite sandwiches ever. You can get 'em at:
Jockamo's New Orleans Kitchen in Orlando (at the intersection of John Young and Sand Lake):
Jason's Deli (a chain, but a pretty good place, with locations in Orlando and Altamonte Springs):
OK so this reply is for all those people Googling "Muffaletta Orlando" and ending up here, years later. Don't go looking for Jockamo's, they closed years ago. Jason's is still around, and they do have a muffaletta, but I'm always disappointed by it. Let me explain.
A real muffaletta (moo foo lat a) is ham salami swiss and mortadella with olive salad on a large flat round italian loaf. It is made, allowed to sit and "meld" and then inhaled.
Jason's muffaletta (I won't even go into the turkey muff they serve...) is ham and salami (where's the mortadella?) with provolone (you can sub swiss, they have it) and olive salad (which is ok, but doesn't have the gardineria in it, so its more like just olives) on a "muffaletta loaf" which is honestly too hard and thick. It distracts from the sandwich. Oh, and to finish it all off, they freaking TOAST IT. WHYYYYYY? I asked for it cold, and they looked at me very strangely...I said, "and please don't toast it." They asked, "you want it cold?" I replied, "yes, cold. the way its supposed to be."
BUT, I haven't been able to find a better version, so I suffer the too-hard mortadella-less muff at Jason's. Honestly, I'm probably going to just make a huge batch of olive salad and keep it at home and make my own muffs on Jimmy John's day old or something. Fortunately, I think largely due to the latino community in orlando, many grocery stores carry mortadella. I'm sure you could find it at specialty butchers and what not, but my local sedano's on 436 and curry ford has it, where the publix by my parents in Hunter's Creek does not. Good Luck!!!
Tibby's New Orleans restaurant on Aloma in Winter Park has a decent muffuletta sandwich.
I suggest you some green and black olives , jarred gardenia , a little red wine vinegar and EVO and blend [ chop] in a processor.
Then get your mortadella ,and other deli meats at Publix, find adecent bread [ chiabatta suiprisingly works well] and make your own muffalatta.
BTW, the olive mixture is awsome on grilled anduille sausages!