BrokeAss Gourmet

BrokeAss Gourmet

Muffuletta with Salami and Mozzarella

Yesterday, I posted a recipe for the fresh focaccia I made, and received multiple comments from readers that it would make excellent muffuletta, the classic layered New Orleans sandwich. Never one to pass up an opportunity to perfect my sandwich-making, I set about assembling my first muffuetta. The resulting sandwich wasn’t totally authentic (the only meat I had on-hand was dry Italian salami—most muffuletta recipes call for ham in addition to the salami or sometimes capicola), but damn, was it good. I used fresh buffalo mozzarella, but provolone is also very common.

Be sure to set aside a little extra time to let the juices soak into the sandwich before you serve it—at least 30 minutes.

Ingredients

  • 1 cup pitted olives, any kind, chopped $2
  • 1 clove garlic, minced Pantry
  • 3 tbsp extra virgin olive oil Pantry
  • 1 tbsp balsamic vinegar Pantry
  • salt and pepper to taste Pantry
  • 1 loaf focaccia or ciabatta bread, split in half like a roll $2.50
  • 8 oz. dry Italian salami, sliced thinly $3.50
  • 8 oz. mozzarella or provolone, sliced as thinly as possible $3.50
  • 1 yellow bell pepper, sliced thinly $1

Recipe Serves 4-6

Directions

  1. In a mixing bowl, combine the olives, garlic, olive oil, balsamic vinegar, salt and pepper (go easy on the salt--the olives are already pretty salty). 
  2. Use a rubber spatula to spread the mixture on the inside of each half of the bread.
  3. Layer the bottom slice of bread with the salami, then top with the slices of the mozzarella or provolone. Top the cheese with the sliced bell pepper. 
  4. Cover the whole thing with the second half of the bread and press down firmly.
  5. Wrap the whole thing tightly with plastic wrap or aluminum foil and leave, at room temperature, for 30 minutes to a full hour.
  6. Cut into 4-6 pieces and serve.

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What They're Saying

kerrygirlw, on Feb 8, 03:24 PM, wrote:

My catering co. makes a relish we call “Blast”. It’s black olives, filled Spanish olives, a dill pickle and a sweet pickle (big), pepperocinis, hot gardinere pickled vegetables, and capers. All coarse chopped in the processor. LOVE making muffaletta sandwich!

Bixaorellana, on Mar 1, 11:19 AM, wrote:

Extremely admirable & yummy-sounding effort!

A quibble ~~ it’s not a Cajun sandwich. The bread for which the sandwich is named was brought to New Orleans by Sicilian immigrants. One of those immigrants founded Central Grocery & begin serving meal-sized sandwiches to the workers and farmers at the nearby market.

The bread now used for the classic muffuletta is different from original Sicilian muffaletta bread. I’d say your scrumptious looking focaccia takes the muffuletta in an exciting new direction.

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