Food: Make a muffuletta sandwich for lunch (recipe)
Tribune Food Columnist
Last week I had a hankering for some good ol’ Louisiana cuisine, and a muffuletta was just what I needed.
A muffuletta is an Italian-influenced sandwich that originated in the New Orleans French Quarter. The best thing about this sandwich is that the longer it sits, the better it tastes.
In this specific recipe I used a one of my favorite cured meats — wild-boar salami purchased at Overland Meat Company. Any kind of cured meats will do for this sandwich. Some other options include capicola, soppressata or prosciutto.
Now for my favorite part of the muffuletta — the bread. It’s simply a round loaf of bread topped with sesame seeds. If you don’t have the time to bake bread, a good piece of focaccia, French loaf or ciabatta will work just fine.
Visit http://www.yummyfixins.com for my muffuletta bread recipe.
Makes 6 servings
1/2 cup kalamata olives
1/2 cup green olives with pimentos
1 tablespoon capers
1 16-ounce jar of Giardiniera (pickled cauliflower, celery and onions)
1/4 cup fresh parsley
Pinch of oregano
1 tablespoon lemon juice
1/4 cup olive oil
Finely chop olives, capers, Giardiniera, and parsley. Then toss in oregano, olive oil, and lemon juice. Taste and add more oil and oregano as needed. Place in a bowl and refrigerate until ready to use.
1 loaf of muffuletta bread or French loaf
1/4 pound provolone, sliced thin
1/4 pound smoked ham, sliced
1/4 pound genoa salami, sliced
1/4 pound wild boar salami (optional)
1/4 pound mortadella, sliced
1/4 pound fresh mozzarella, sliced thin
Split the loaf of bread horizontally. Place half of the olive salad on the bottom piece of bread. Next place a layer the provolone, then a layer of each meat. Top the last layer of meat with a layer of mozzarella, then the rest of the olive salad. Carefully press the top of the sandwich back on.
At this point you can leave the sandwich whole, wrap with plastic wrap and refrigerate until ready to eat. My preference is to cut the sandwich into individual portions and wrap each individually before refrigerating. For the best results, let the sandwich sit in the fridge for at least two hours, or as long as overnight. Enjoy!
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504 to book your next dinner party.
Support Local Journalism
Support Local Journalism
Readers around the Lake Tahoe Basin and beyond make the Tahoe Tribune's work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Your donation will help us continue to cover COVID-19 and our other vital local news.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User
To try and decide each week where and what to eat around the basin can be a challenge — there are so many amazing choices. In this feature we’ll dive into dishes that will surely…