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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Muffuletta PIZZA BREAD By Frank Mazzuca | Family Style
This is so easy: A pizza dough, a jar of muffalatta mix - a few of your fave herbs like rosemary, oregano, chilli flakes and get creative.
Let it rise for 4-5 hours min. Bake and let rest...you are done.
So easy.
Try it.
Frank Mazzuca | Family Style
The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread.
How to Make Muffaletta Bread
Make the perfect loaf of light and soft muffaletta bread with this super easy recipe. Stuff this bread with olive salad, sliced deli meat, and cheese to make an authentic New Orleans sandwich. It will be a real crowd pleaser for get togethers or events!
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Central Grocery's Original Muffuletta Now Ships Nationwide on Goldbely!
Central Grocery, home of the original muffuletta of New Orleans, ships its iconic sandwich nationwide on Goldbelly®. Guaranteed to arrive fresh and delight. Learn more and order now at:
*** About Central Grocery ***
We’ve got muff-alotta love for this New Orleans sammie first created here at this tiny neighborhood Italian grocery store. Central Grocery first opened its doors in the heart of the French Quarter in 1906 and not much has changed since. Its first owner was Salvatore Lupo, a Sicilian sandwich superhero who came up with the legendary muffuletta.
The sandwich became an easier way to serve farmers who would stop by for a traditional Sicilian lunch where everything was eaten separately. Delicious, but not so great for portability #oldworldproblems. So Salvatore sliced open a whole loaf of his Sicilian sesame bread and stuffed everything inside.
If only all problems could be as easily solved with a loaf of Italian bread.
To learn more about Central Grocery, visit:
*** About Goldbelly® ***
Goldbelly® is a curated marketplace for gourmet food & food gifts. We feature America's most legendary and iconic foods and food gifts that you can order directly to your door from 700+ top restaurants, food makers & chefs in all 50 states. Explore our gourmet foods and find your food love at:
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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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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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