New Orleans Muffuletta (Central Grocery Version)
New Orleans native Charlie Andrews demonstrates on how to make a New Orleans Muffuletta. This sandwich originated in New Orleans, but the bread called Muffuletta has its origins in Sicily. The sandwich consists of an 8-inch round Sicilian Sesame seed loaf layered with Olive salad. Meats like Salami, Ham, Mortadella and cheeses like Provolone and Swiss are also added. This sandwich serves about 2 to 4 people, and it is delicious. Hope you all will give this historic sandwich a try.
Central Grocery Website (They also ship their Muffuletta's)
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How To Make Muffaletta (Muffuletta) | Huge Italian Sandwich Bread Recipe
I don’t know about you, but I love a giant sandwich. And it does not get much better than this. The Italians are great bakers, and the food is world class. The bread itself comes from Sicily but the sandwich originated among Italian immigrants in New Orleans. This muffuletta will easily feed four people. A really long fermentation gives this bread a very distinct flavour.
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How to Make Muffaletta Pinwheels | Appetizer Recipes | Allrecipes.com
Get the recipe for Muffuletta Pinwheels at
Need something popular for the potluck or a quick and tasty appetizer for the weekend cocktail party? These quick pinwheel wraps are delicious and easy to make, wrapping up seasoned cream cheese, olive salad, ham, salami and mozzarella provolone cheeses in flour tortillas for quick bites that everyone will love.
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Easy Muffaletta Sandwich Recipe
Easy Muffuletta Sandwich Recipe Watch our other recipes:
Ingredients
1 Cup sliced kalamata olives
1 Cup sliced pimento-stuff olives
1/2 Cup extra-virgin olive oil
2 Tablespoons minced shallot
2 small ribs celery, finely chopped
2 Tablespoons finely chopped parsley
2 teaspoons minced garlic
2 Tablespoons finely chopped pepperoncini
1 1/2 teaspoons black pepper
2 Tablespoons red wine vinegar
1 large round loaf of bread
4 ounces thinly sliced salami
4 ounces thinly sliced mozzarella
4 ounces thinly sliced provolon
4 ounces thinly sliced mortadella
4 ounces thinly sliced cappicola
Step by Step Recipe
The Muffaletta sandwich is a New Orleans original. It's made famous today at the legendary Central Grocery. Our recipe is served chilled, but it's also an option to heat the sandwich.
Easy Muffaletta Sandwich Recipe :
Easy Bacon Cheese Straws Recipe
Strawberry Basil Pisco Cocktail Recipe
Easy Bacon Donut Minis Recipe
receta, وصفة, 食譜, рецепт
How to Make the Perfect Muffuletta | Mighty Muffuletta Sandwich | New Orleans Recipes
One of our favorite cities to eat, drink and party is New Orleans… A city that really epitomizes all that Spatchcock Nation stands for - a delicious melting pot of cultures, styles, art and music that blends it all together with one common ingredient - love, and we’re making maybe the most famous of their dishes: the mighty muffuletta. We put our own mojo on this sandwich, and pay homage to its rich history (and flavors), from Sicily to the Crescent City we got the olive tapenade, how to pick the right roll, and the ultimate combination of meats and cheeses for a Mardi Gras feast or a celebratory lunch at home. The muffuletta is celebrated from the Central Grocery in the French Quarter to Armory Square in Syracuse, and makes any celebration that much better. Let the good times roll, on a homemade roll, for too. Don’t forget the sesame seeds.
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???? Time Stamps ????
Introduction: 0:00
About the roll: 0:15
Why we love New Orleans: 0:20
Applying the pistachio mayo: 0:41
Why Mortadella is the starring meat: 1:01
Stacking the meat: 1:29
Adding the salami: 1:35
Muffuletta's Sicilian origins: 1:42
Adding the provolone: 1:51
Layering on the ham: 2:01
Adding Swiss cheese: 2:16
Blind vs eyes in Swiss cheese: 2:18
Time for the olive tapenade: 2:35
Putting the top on the Muffuletta: 3:08
Slicing the Muffuletta into (French) quarters: 3:12
Glory shot of the Muffuletta: 3:21
Taking a bite of the Muffuletta: 3:25
Ingredients for the Muffuletta -
-1 Muffuletta roll (this serves 4, it is a large roll, 8-10 wide, circular, with sesame seeds on top, if this is unavailable rolls with sesame seeds will do just fine)
-1/2 lb. of sliced Mortadella with pistachios
-1/2 lb. of sliced Salami
-1/2 lb. of sliced Swiss cheese
-1/2 lb. of sliced Black Forest Ham
-1/2 lb. of sliced Provolone
Ingredients for the Olive Tapenade -
-1/4 lb. of Cooked ground bacon or bacon bits
-1/4 lb. Green olives (pimento-stuffed), chopped
-Kalamata olives (pitted), chopped
-1/4 cup giardiniera (Italian pickled vegetables), chopped
-1 tsp of crushed red pepper
-1 Tbs. of pickled onions, chopped
-1/4 cup of mild banana peppers, chopped
-1/4 cup peppadew peppers, chopped
-4 stemmed and chopped pepperoncini's
-2 Tbs. capers, chopped
-3 medium cloves roasted garlic, chopped
-1 tsp dried oregano
-1/4 tsp black pepper (or to taste)
-2 tsp lemon juice (fresh)
-1 tsp of kosher salt
-2 Tbs extra virgin olive oil
Directions for the Tapenade -
-Mix all of the ingredients at least a day in advance
Ingredients for the Pistachio Mayo -
-1/2 cup of mayonnaise
-1/3 cup of crushed pistachios (crushed in a food processor is easiest)
-1 teaspoon of granulated garlic
Directions for the Pistachio Mayo -
-Stir all ingredients together, let chill for at least an hour
Directions for the Muffuletta -
-Slice either the larger roll or 4 smaller roles in half (tops and bottoms), if using the larger roll, it all goes on at once, if 4 smaller rolls, equally disperse all ingredients across each roll
-layer the bottom with the mayo, in a healthy layer
-Top with Mortadella
-Top with salami
-Top with provolone
-Top with ham
-Top with swiss cheese
-Add a healthy layer of tapenade
-Put the top on the roll, if the large roll, slice into quarters, if the smaller ones, cut in half
-Take a bite and let the good times roll
Bonus Tip - The mayo works well with all sorts of sandwiches, particularly some with salt and fat on them. The tapenade is great on chips, crackers and lettuce leaves as well, and works excellent on a salad, too.
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BEST MUFFULETTA RECIPE | NEW ORLEANS STYLE | HOT AND CRISPY
Hi my friends. Don't let this short video fool you. It's a spot on recipe to make one of the best Muffuletta sandwiches you'll ever eat. Believe me when I say, I am from New Orleans. I've eaten my share of Muffulettas.
My family is from Sicily. My mom always made her own olive salad. Today, my sister and other members of my family make their own olive salad. For this recipe, I used a store bought olive salad.
My family all loves a good Muffuletta. So what makes a great Muffuletta.
First, its got to be served hot! Crispy bread and melted cheese. The Olive salad has got to be good. The meats must be fresh. And a Muffuletta is always best eaten right out of the oven.
The full recipe is below:
INGREDIENTS
1 Loaf of Muffuletta bread
1/3 cup EVOO Extra Virgin Olive Oil
1 Cup Italian Olive Salad
8 Slices Genoa Salami
4 Slices Mortadella
2-3 large Slices Prosciutto or ham
4 slices Swiss cheese
4 slices Provolone cheese
Pizza Stone or Cast Iron Pizza Pan (link below)
INSTRUCTIONS
With Pizza Pan in the oven, we preheated the oven to 425°F.
Cut the Muffuletta bread in half. Open it up on the cutting board insides facing up.
On the bottom:
Drizzle the olive oil on the bottom only. We used a squirt bottle to spread it evenly.
On top of the olive oil, put: 4 slices of Salami. Next, a layer of ham slices.
Now 4 slices of Swiss Cheese, 4 slices of Mortadella, and another layer of 4 slices Genoa Salami.
ON THE TOP
Spread the full cup of Olive salad. Cover with Provolone cheese.
We used 4 slices of Provolone over the olive salad. When it melted over the olive salad, it actually kept the salad from falling off when we flipped it over.
I used a pizza peel to get both parts of the Muffuletta in the oven at the same time. We coated the peel with some cornmeal to help the bread to slide.
Inside the oven we used a Lodge Cast Iron Pizza Pan. The link is below.
Slide the breads on top of the Pizza Pan and bake for only 8 minutes.
Take it out when the cheese is melted and the bread is crunchy.
Put both halves together and slice.
Traditionally a Muffuletta is cut into quarters. You can certainly cut into smaller pieces if you wish.
Served with a side salad of Italian or Greek.
Chefs Note: You can also put some dry Italian seasoning over the olive salad to give it more flavor.
This is the best Muffuletta sandwich I've ever had.
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