Muffuletta

READY IN: 15mins
Recipe by Scarlett516

A sandwich that originated in New Orleans, this recipe is from the Café Maspero in the French Quarter. Traditionally, a muffaletta has venison, but this version uses pastrami, which is the Café Maspero's specialty. The time does not include the 1 hour marinating.

Top Review by NolaFoodie

Ok, I just gotta clear a couple of things up here. I have lived in New Orleans for most of my life and a traditional muffuletta has NEVER included pastrami or venison! Maspero's makes pretty good sandwiches but their version of this one is not authentic. The traditional meats used are ham, genoa salami, and mortadella. Mortadella is an pork product that originated in Bologna, Italy. It is similar to American bologna (no surprise) but includes chunks of pork fat. It's also a little more garlicky than bologna. If you can't find mortadella in your area, a better substitute would be a good quality, thinly sliced deli bologna, such as Boar's Head or Thurman's. Also, the traditional bread is a very large (about 9") round, seeded Italian loaf which is served cut in quarters. That said, this is pretty good, but it is NOT a muffuletta - it is a pastrami sandwich with olive salad! :)

Ingredients Nutrition

Directions

  1. Drain the giardiniera and olives. Chop coarsely in a food processor.
  2. Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour.
  3. Spread 1 tbsp olive salad on each side of the rolls.
  4. Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
  5. Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.

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