Tuesday, February 24, 2009

Muffaletta Sandwich

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When Denny and I went to New Orleans, we had the best Muffaletta sandwich at an Italian deli within the Central Grocery Store in the French Quarter. This hearty sandwich was originally created at this store in 1906, and the same recipe is still used. What makes it so good is the olive salad, a salty blend of green and black olives, pimientos, capers and anchovies. It was so delicious we stopped at the deli on the way to the airport to buy additional sandwiches to take home with us.


1 circular loaf of Italian bread (can use ciabatta bread)
1/3 lb. hard salami, sliced thin
1/3 lb. ham sliced thin
1/3 lb. provolone, sliced thin
1/3 lb. mozzarella, sliced thin

Cut the bread in half. Brush the bottom half with a little olive oil. Layer the meats and cheeses. Top with olive salad. Slice into quarters.

Olive Salad:
2/3 cup green olives (pitted and coarsely chopped)
2/3 cup black olives (pitted and coarsely chopped)
1/4 cup pimiento, chopped
3 cloves garlic, minced
1 fillet of anchovy, mashed (or equivalent anchovy paste)
1 T capers
1/3 cup parsley chopped
1 tsp oregano
1/4 tsp black pepper
1/2 cup extra virgin olive oil

Thoroughly mix all ingredients. Cover and let marinate for at least 12 hours.

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