Towering New Orleans Muffuletta sandwich with layers of meat cheese and fresh olive salad!
There are times in life when one craves a sandwich.
Sometimes it’s more than just a craving or even a hankering… It’s a deeply-rooted gutteral urge for a sloppy, meaty, two-handed, got-to-SQUEEZE-to-fit-in-your-mouth kind of sandwich.
A man’s sandwich. The likes of which we girls shy away from in fear of judging eyes. I had that kind of hunger this week. I can say that without any shame.
Luckily, I have the cure for such a ravenous appetite. It’s called a New Orleans Muffuletta.
Muffulettas are a true New Orleans creation.
A large double meat, double cheese sandwich with the mother of all sauces on top.
Actually, it’s not a sauce at all. It’s an olive salad that is dumped over top of generously piled deli favorites, then covered with bread in hopes it will stay on. The name “muffuletta” comes from the style of Italian loaf used, and there is quite a discrepancy in how it is pronounced.
Some say Moo-full-otta or Moof-oo-letta… I say Muff-all-etta… You be the judge.
I have seen New Orleans Muffuletta recipes with a tidy tapenade, minced until almost obliterated, as to spread it across the bread.
I have no intentions of offending these sandwich makers, but I think they are missing the point.
The New Orleans Muffuletta is meant to be a BIG sandwiche, and big sandwiches are meant to be messy.
In fact, part of the fun of eating a New Orleans Muffuletta is using your fingers to eat all the runaways that fall onto your plate! Therefore, I say make a chunky olive salad, with pieces large enough for a half-blind granny to identify!
As we ate our New Orleans Muffuletta this week, my non-olive eating son said, “What’s in this that makes it soooo good?” You could see the olives hanging out of his sandwich and all over his plate, but he didn’t care.
Something about a muffuletta makes you through caution to the wind, and open wide for an enormous bite!
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