|From Nola Cuisine|
In my humble opinion, the Central Grocery’s Muffuletta is the best. It’s the standard that all other Muffulettas should strive to emulate! There are a lot of bad ones in the city. The one at Napoleon House is pretty good, it’s a heated version with a more finely chopped olive salad. They use Pastrami on their version, I’m not crazy about that part, but it’s pretty good. Pretty good, but like all others, it’s no Central Grocery.
I watched Emeril Live the other night, Mario Batali was a guest, and Emeril made a Muffuletta. Now, the meats and cheeses he used looked phenomenal, his olive salad looked great, but then he came to the bread. He used a nice looking loaf of bread, but it was obviously too much of a rustic loaf for a Muffuletta, I like something a little lighter for the Muffuletta (with sesame seeds of course), but I guess I can live with that part. But then… he cuts the bread, right, and out of nowhere (dramatic pause) he plunges his meat hooks into it and digs out all of the wonderful center of the bread on both sides and discards it! I almost fell out of my chair! My skin is crawling just thinking about it. The moral of the story is this:
Don’t do that. It makes my skin crawl. Unless of course you like it that way, then to hell with me.
Back to the recipe, I make a pretty good Muffuletta, but I’ll be honest, it’s no Central Grocery, but it’s pretty darned good. The quality bread, as I just emphasized is important, you need about a 10 inch round loaf with a good coarse texture, and a nice crust (not too hard) and sesame seeds. Here is my recipe, with a deep, humble bow to Central Grocery:
1 10″ round loaf Italian bread with Sesame seeds My Recipe
1 Recipe Olive Salad
1/4 lb Genoa Salami (Oldani is the best, and I’m relatively certain it’s what CG uses)
1/4 lb Hot Capicola (this is my spin, you can use regular Ham.)
1/4 lb Mortadella (I use San Danielle)
1/8 lb Sliced Mozzarella
1/8 lb Provolone
Cut the bread in half length wise.
Brush both sides with the oil from your 1 week old Olive Salad, go a little heavier on the bottom.
Layer half of the Oldani on the bottom half of the bread. Then the Mortadella. Then the Mozzarella, then the Capicola, Provolone, and the remainder of Oldani. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Quarter it. You’ve just created pure heaven.
Serves: 4 light eaters, 2 hungry hangovers or one bad to the bone eating machine!
|From Nola Cuisine|
My Other New Orleans Sandwich Recipes:
Roast Beef Po’ Boy with Debris Gravy Recipe
Parasol’s Style Roast Beef Po Boy Recipe
Parkway Bakery & Tavern Roast Beef Po Boy Recipe