Tailgating Try The Crowd Pleasing Muffuletta

 

By Kerry Shelby

 

Ah, the legendary muffuletta sandwich, the icon of New Orleans, a must-have treat on every trip to the Crescent City. I have to admit, not only are they must-haves for me when I’m in New Orleans, but must-have before I do anything else must-haves. As soon as I deposit my bags at the hotel, I head straight to Central Grocery on Decatur Street, stand dutifully in line (there will be a line, no matter what time it is) with mostly other tourists and order a half muffuletta and a cold Dixie beer. A half is actually enough for two people, but I can manage to eat it all with a little determination. I find a place to lean and polish it off on the spot. That salty sweet olive salad, salami, mortadella, Italian ham and provolone on a huge made-in-house muffuletta roll settles me into New Orleans even quicker than the stifling humidity and the wrought iron balconies. But I can’t always wait until I’m there to eat this delicious beast of a sandwich, so I have learned to make a pretty good one myself. It is perfect boat food or for a football tailgate, even if that “tailgate” is on my sofa watching the game on television!

 

 

Before we start, some points of further clarification. First, the spelling. There are many variations on the spelling of muffuletta, even in New Orleans. I opted for the spelling on Central Grocery’s sign. Second, why favor a touristy location like Central Grocery instead of a newer, more trendy spot? Hey, they invented the thing! They still make their own fresh bread and, maybe it’s just nostalgia, but it just tastes like a muffuletta should. Lastly, we’ll never replicate the exact Central Grocery sandwich, so why try? Experiment and come up with your own version! Here’s one of mine.

 

 

Gameday Muffulatta

 

Combine 3 tablespoons red wine vinegar, 2 minced garlic cloves and 1 teaspoon dried oregano in a medium bowl. Slowly whisk in 1/3 cup good olive oil to make a vinaigrette.

 

 

To the vinaigrette, add ½ cup each of chopped pitted green olives and Kalamata olives, ¼ cup roasted red peppers, ¼ cup chopped pickled cauliflower, 2 stemmed, seeded and chopped pepperoncinis, 2 tablespoons chopped capers, 2 tablespoons chopped cocktail onions and 1 tablespoon chopped Italian parsley. Mix well and let stand at least 4 hours or overnight.

 

 

Cut a loaf of rustic Sicilian (or Italian) bread in half horizontally. Scoop out some of the soft bread inside to make space for the olive salad. Spoon a good portion of olive salad on both sides of the bread, add ¼ pound each of sliced Genoa salami and capocollo (or other Italian ham, such as prosciutto), a layer each of sliced soppressata (hard salami) and provolone cheese. Carefully close the sandwich, wrap tightly in plastic wrap and let stand 1-2 hours. Cut into quarters and serve.

 

 

Serves 4 Beverage choice: Cheap cold beer

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