Must Try Muffuletta Sandwich #recipe
Ingredients:
1/4 head of cauliflower, cut into small florets
1 carrots, thinly sliced into rounds or sticks
2 celery stick sliced
1/2 onion diced
1 cup apple cider vinegar
1 cup water
2 tsp salt
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1/2 teaspoon chili flakes (adjust to taste)
2 bay leaves
1 large Foccacia loaf
2 garlic cloves minced
1/4 cup EVOO
Olive Salad
2/3 cup green olives pitted
1/2 cup Kalamata olives pitted
1 tbsp capers
1/3 cup of giardaneira
1 tsp dried oregano
1 garlic clove
2 large slices roasted red capsicum/pepper (I use jarred capsiucum/pepper)
1 tbsp red wine vinegar or sherry
1/4 tsp cracked black pepper
2 tbsp EVOO
1/4 cup flat leaf parsley
150g-mortadella
150g- ham
150g salami
4 large slices of provolone
(You may have left over meat)
Method:
In a large pot, combine the cauliflower florets, celery, carrots, onions, apple cider vinegar, water, salt, fennel seeds, coriander seeds, chili flakes, and bay leaves.
Place the pot over medium heat and bring the mixture to a boil and stir . As soon as it has come to the boil turn the heat off and let it cool.
Using a slotted spoon or tongs, transfer the hot vegetables and spices into clean glass jars or containers
Carefully pour the pickling liquid over the vegetables in the jars, ensuring they are fully covered.
Seal the jar tightly with a lid and place into the fridge until needed.
In a small bowl mix minced garlic and EVOO.
Slice your focaccia in half and lay them onto a tray, brush olive oil and garlic mix on the inside of the bread then place under the grill until slightly toasted.
In a blender add all Olive salad mix ingredients and blend until a chunky consistency but not too chunky but also not too pasty like.
Spread olive salad mix onto the base of the focaccia followed by an even layer of the meats and then cheese.
Spread another even layer of the olive mix on-top of the last layer then top with the other half of bread.
Slice and serve with friends and family.
Enjoy
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Andrew Zimmern Cooks: Muffuletta Sandwich
The muffuletta is a classic New Orleans sandwich made famous by Central Grocery, layered with a few different cured meats, provolone and a tangy olive and tomato relish that soaks into the crusty bread. It’s a fun, easy and delicious way to feed a crowd. I happen to like adding a layer of lettuce, I know it’s not customary, so leave it out if you’re a traditionalist.
Get the full recipe:
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)
Official Website for all recipes
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charliethecookandrews@gmail.com
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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
Issac Toups’ Makes The Best Non-Po’boy Sandwich in New Orleans: The Muffuletta | How To
Isaac Toups, olive fanatic and owner of Toups Meatery, teaches us how he makes an iconic New Orleans sandwich — and it's not a po' boy.
Meet the muffuletta, a sandwich that requires sesame bread, olives, cheese, and Italian meats. It's perfect for breakfast, lunch, or a hangover.
Toups takes us through some of the sandwich's history and roots, his thoughts on serving it up toasted, and how critical it is to get good ingredients for this one.
He also asks some of the more important life questions most of us probably wonder, like, Are there bars in hell? and What beer do they serve?
Remember, this sandwich doesn't need to look pretty. It just needs to taste good. So make this sandwich, stand over your counter or garbage can, and sip some Lambrusco straight from the bottle while chowing down.
Check out the recipe here:
00:00 Intro
00:22 Brief history and prepping the olive salad topping
2:43 The bread
04:18 Constructing the sandwich
05:56 Final product
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New Orleans Muffaletta
Muffaletta are absolutely delicious. Like I said olive olive salad is the most important thing to me when you’re making a muffaletta I know a lot of people have problems finding the olive salad but I have put it on my website so you guys can get it. I don’t make it I just do that so you guys can find it. If you would like to check out my website at bakers101.com