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Ingredient
Muffaletta
Introduce
Chef :
Lance WilsonMuffaletta
This sandwich is very close to the one made at the famous central grocery in NOLA. It's a touch crunchier due to the celery and little spicier from the cherry peppers than central grocery. It's based on a friend's family recipe that I've slightly modified to my liking. Serving it on a flat sesame boule is traditional, but I also like to make them with individual Portuguese rolls and wrap them in plastic wrap, ready to take wherever.
Ingredient
Food ration :
12 servings
1 cup
black olives
1 cup
celery, finely diced
1 cup
olive oil
1/2
parsley, minced
2 cloves
garlic, minced
2 tsp
oregano
2 tsp
black pepper
1 lb
hot cappacola ham
1 lb
Genoa salami
1 lb
provolone
Cooking instructions
* Step 1
Add the olives, gardiniera, and cherry peppers to a food processor.
* Step 2
Pulse until the mixture is light crumbs. Don't over process or it will turn into a paste.
* Step 3
Add the celery, oil, lemon juice, parsley, and spices. Toss with a spatula and place in the fridge for 30 minutes.
* Step 4
Slice the 2 boules or rolls in half. Layer the cheese first.
* Step 5
Layer the Genoa salami second
* Step 6
Finally layer the coppa.
* Step 7
Spoon the olive salad over the cold cuts and place the top bread on. Wrap the sandwich in plastic wrap and place in the fridge for 30 min or until ready to eat.
* Step 8
Slice the boule into sandwiches, or serve the roll muffulettas as is.
Note: if there is a photo you can click to enlarge it
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