How To Make A Muffuletta Sandwich Central Grocery Style
In this video I show you how to make one of my favorite sandwiches. The Muffuletta. This is a recipe that has been in New Orleans for over 100 years and now I bring it to you.
Muffuletta
1 Cup Warm Water 110 F
1 Tbsp Sugar
1 ¼ ounce Package Active Dry Yeast
3 Cups Bread Flour
1 ½ tsp Salt
¼ cup Olive Oil
1 to 2 tsp Sesame seeds
Salami
Ham
Mortadella
Swiss Cheese
Provolone Cheese
Olive Salad
Central Grocery Olive Salad
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Get picnic proud with Ricardo's muffuletta sandwich
This Ricardo sandwich, layered with cold cuts and veggies, is the perfect sandwich to bring on a summer trip.
The Muffuletta: How This Gigantic New Orleans Sandwich Was Born | Good Gumbo
A massive Sicilian sesame loaf stuffed with Italian meats and cheeses fit the bill for a grab-n’-go meal making the Muffuletta, an Italian dish unique to the city of New Orleans. Chef Phillip Lopez and Frank Tusa to learn why this monster sandwich is such a local favorite. Snack on more content like this:
Host: Chef Phillip Lopez
Producer: Jennifer Finley
GG Executive Producer: Christina Melton
PBSDS Executive Producer: Adam Dylewski
PBSDS Editorial Producer: Niki Walker and Jess Blaise
Director and Post-Production Supervisor: Donald D.Ray! Washington Director of Photography: Robert Tweedy Francis
Editors:
Matt Hathcox,
Donald “D.Ray!” Washington
Assistant Editor: Jordan Peck
Graphics: Ryan Golden
Videographers:
Robert Tweedy Francis
Donald “D.Ray!” Washington
Bennie Robertson
Kirk Roberson
1st AC:
Levi Porter
Drone:
Kirk Roberson
Bennie Roberson
Gaffer: Alvin Henry
Original Music: The Michael Foster Project from Baton Rouge, LA
IT Support and Web Services:
John Tooraen, David Abbott, and Jeanne Lamy
Image Credits:
American Italian Cultural Center, Louisiana Digital Library
The Historic New Orleans Collection, The New Orleans Museum of Art, Louisiana Department of Culture, Recreation and Tourism
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Muffuletta~ Olive Spread for Your Charcuterie Board, Sandwiches or Appetizers ????????
This is a great dish to bring to your next potluck or get together. All you have to do is some chopping and you'll have a delish appetizer without having to cook!
This is also the Olive Salad base used for the famous Muffaletta Sandwich and is also yummy on crostini for your charcuterie board.
1 6oz Can Large Black Olives
1 6-7oz Jar Green Olives w/ Pimento
1 12oz Jar Roasted Red Bell Peppers
1 Bunch Flat Leaf Parsley (okay to substitute w/ Curly Parsley)
3-4 Medium Cloves Garlic, Minced
1/4 cup Red Wine Vinegar
1/2 - 3/4 cup Extra Virgin Olive Oil
1/2 tsp Ground Black Pepper
Please refer to video for instructions & enjoy =)
Until we eat again, Aloha Y'all!
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MINI MUFFALETTA SANDWICHES!! NEW ORLEANS INSPIRED!!
Let's use some of that delicious olive tapenade we made in a previous video and use it as the base for an olive salad that will go into these delicious mini muffaletta sandwiches! The muffaletta sandwich is a New Orleans classic. Born and bread in the heart of the Big Easy at the Central Market, this sandwich has been satisfying New Orleaneans for over a century! Filled with a generous abundance of meats and cheese and garnished with a salty, briney olive salad that takes this sandwich over the edge to a place you will want to come back to again and again!
I am calling these mini muffaletta sandwiches because I am not making this in the traditional manner. This is more of an inspired way of doing things using ingredients I could procure locally with ease. The original version of this sandwich is made on a large, round loaf of bread. Yes, the entire loaf is split and the sandwich is built inside. Intended to feed four to six people. Today I am using some fresh Kaiser rolls from a local deli. You could use any hard Italian or French style roll that will get the job done. If you like to make the original version you can seek out a large shepherd's style loaf of round bread or a French style Boule with a great crust will work as well.
The meats and cheeses traditionally include lots of thinly sliced salami. Either Genoa or Soprasetta or a combination of the two. Thin sliced ham such as Capicola, Danish or in my case Black Forest ham as well as Italian Mortadella which is, for all intents and purposes, Italian style bologna. The difference is that mortadella will often times have cheese and or roasted pistachios in the sausage itself, so that when sliced you can see the beautiful mosaic created by the addition of those ingredients. I could not procure any of this delicacy so I went with my favorite style German bologna and it works just fine. Add in some cheese. Today I am using Provolone but you could use that as well as a combination of mozzarella, ementaler, swiss or any other mild cheese you prefer.
The magic happens when you add the delicious olive salad which is what makes a muffaletta, a muffaletta. The Central Market makes and markets their own version of this salad which is a lovely combo of black and spanish olives fresh vegetables and olive oil. Since we made the olive tapenade, I thought this was a great starting point for the olive salad.
I took approximately a cup of my tapenade and combined it with some jarred giardiniera that I drained and chopped roughly. I added a couple tablespoons of olive oil to give the mixture the right consistency and juiciness. This is pure gold and if you are a fan of both olives and pickled veggies, you are in for a real treat!
To build the sandwich simply spoon some olive salad on the bottom bun then layer the meats. Salami first, then bologna or mortadella, cheese, ham and more salami and topped off with more olive salad on the top bun then everything is mashed together for good measure! Some purists will tell you to wrap the sandwich tightly in plastic and set a weight on top and let it rest for at least an hour to allow the olive salad to do it's magic and soak into the bread and compress the behemoth. You can do that, but I don't think it's entirely necessary. Especially since you will want to eat it right away it will be too delicious smelling to resist!
I am telling you that delicious, does not begin to describe this delicacy! The combination of meats gives you many textures from soft bologna, chewy salami, sweet ham, and the cheese to the briney, salty goodness of that olive salad. Dare I say this really is a sandwich to try before you die!
I hope you will give my verison of the New Orleans Classic Muffaletta a try sometime soon and I hope you love it!
Happy Eating!
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Authentic New Orleans Muffuletta Recipe
Authentic New Orleans Muffuletta INGREDIENTS???? This muffuletta sandwich recipe is made in the authentic New Orlean’s style! Flavorful and delicious, your muffuletta can be prepared in minutes so you can enjoy it any time of day.
????️ Recipe:
???? Olive Salad:
???? Kitchen Supplies:
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???? INGREDIENTS:
1 10″ round loaf Italian bread
1 cup Olive Salad
¼ lb Capicola or deli ham (4–6 slices)
¼ lb Genoa Salami (6–8 slices)
¼ lb Mortadella (4–6 slices)
⅛ lb Sliced Mozzarella (3–4 thin slices)
⅛ lb Provolone (3–4 thin slices)
???? New Orleans Stuffed Snowballs:
???? 5 Grilled Cheese Sandwich Recipes:
???? Cauliflower Rice Jambalaya:
???? More Dinner Ideas:
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