Clay's Kitchen : Sandwich Recipes

Sandwich Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Servings: 1 to 4 servings, depending on the appetite

The muffufletta sandwiches' nickname is simply muff. These sandwiches can be found all over New Orleans from delis to pool halls and the corner grocery stores. It is considered as much a signature sandwich of New Orleans as the Po' Boy Sandwich. It is an Italian sandwich that consists of a round loaf of bread (about 10 inches across) filled with Italian salami, olive salad, cheese, Italian ham, and freshly minced garlic. They key ingredient is the olive salad which gives the sandwich its special flavor and makes it appealing to the eye. A true Muffuletta Sandwich must always be served at room temperature, never toasted; it is considered blasphemy to heat the sandwich. Imagine a sandwich that is almost as wide as a Frisbee and so wide that it is hard to bite into.

1 round loaf Muffuletta Bread, 10-inch in diameter1
Olive Salad
extra-virgin olive oil or juice from Olive Salad
2 ounces salami, thinly sliced
2 ounces Italian ham, thinly sliced
2 ounces Provolone cheese, thinly sliced

Make Muffuletta Bread and make Olive Salad. Cut bread in half crosswise and scoop out about half of the soft dough from top and bottom pieces (this is to provide more room for the sandwich ingredients). Brush the inside bottom of loaf with olive oil or juice from the Olive Salad marinade. Layer salami, Italian ham and Provolone cheese on the bottom piece. Top with as much Olive Salad aas will fit without spilling out. Add top of loaf and press down slightly. Slice in quarters and serve. Always serve the Muffuletta Sandwich at room temperature, never toasted.

Muffuletta Bread

You can't create a Muffuletta sandwich on sliced bread — the Olive Salad is too juicy and will make a soggy mess. In a pinch, you can use French bread or sub loaf, not bad if you want to make bite size snacks for a party. But you must have authentic Muffuletta Bread to appreciate the full experience. If you don't live in New Orleans, where you can buy it at most any corner grocery, use this bread machine version — it's easy!

1 cup water
1 tablespoon sugar
1-½ teaspoons salt
2 tablespoons vegetable shortening
3 cups bread flour
1 pkg. (1-¼ teaspoons) active dry yeast
Sesame seeds

Place all ingredients except sesame seeds in the bread machine's pan. Use the dough setting. When finished, form into a one inch high circle on a lightly floured surface, and place on a lightly oiled foil square. Press sesame seeds into surface and brush with oil. Cover with damp paper towel and allow to rise. Place rack in center of oven. Preheat oven to 425°F. Remove paper towel. Bake loaf on the foil square in center of preheated oven for 10 minutes. Reduce heat to 375°F and bake for another 25 minutes. The loaf is done when it sounds hollow when tapped. Cool completely on a rack before slicing.

Olive Salad
⅔ cup pitted and coarsely chopped green olives
⅔ cup pitted and coarsely chopped kalamata olives
½ cup chopped pimiento
3 cloves garlic , minced
1 anchovy fillet, mashed
1 tablespoon capers, drained and rinsed
½ cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh oregano leaves
½ teaspoon freshly ground pepper
½ cup extra-virgin olive oil

In a medium bowl, combine all the ingredients and then allow the flavors to mingle for at least 1 hour prior to serving. Store, covered, in the refrigerator until ready to use.

1 Italian bread may be substituted.

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