I’ve been making sammiches similar to these for a long time.  Just lunch meat with cheese and a topping of olives and garlic.  Saw someone comment the other day that he was going home to make and eat a muffaletta sammich, then as he described it I was thinking:  “Those things have a name and all? Who knew?”  A quick Google search led to scores of recipes for “genuine muffaletta” sammiches, complete with recipes for the olive salad, advice on the right kind of bread, the proper sliced meats and cheeses.  Also histories of the origination including what city, what year, what place, and etc.  Mildly interesting, I won’t go over it all:  1906, New Orleans, an Italian grocery store.

I saw several recipes for the olive salad and they informed my choices today.  I didn’t have everything-lacked in particular some pickled vegetables.  I did have: Green olives, black olives, pepperoncini, garlic cloves, olive oil, capers, celery, red wine vinegar, parmesan cheese, lemon juice, red onions, oregano, basil, and black pepper.  Might have missed something.

The proper bread is a sesame seeded round loaf called, you might have guessed:  muffaletta.  I didn’t have any so I made do with a French style loaf.  I did have most of the preferred meats and cheeses, so there’s that.  Ham, hard salami, provolone, mozzarella, pepperoni.  I’ve blathered on long enough.


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2 thoughts on “Sammiches-Muffaletta

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