The Perfect Cheese For A Muffaletta Sandwich

The muffuletta is a type of sandwich that originated in New Orleans among Italian immigrants. It is traditionally made with a combination of three types of Italian cold cuts: coarse-ground cured sausages, emulsified sausages, and cured whole cuts. The sandwich also includes layers of cheese, with provolone and mozzarella being the most commonly used.

Mozzarella and provolone are the most common cheeses used

The muffaletta is a New Orleans sandwich with Italian roots. It was invented in 1906 by Sicilian immigrant Salvatore Lupo, who owned the Central Grocery in New Orleans. The sandwich was designed to be a convenient way for workers to enjoy their standard lunches of bread, pickles, meat, and cheese.

Mozzarella and provolone are used in equal amounts and sliced thinly. They are layered with other ingredients such as meats and olive salad, and then the sandwich is wrapped and chilled. This allows the olive juice to soak into the bread, creating a cohesive and delicious whole.

While mozzarella and provolone are the most common cheeses used, other varieties can be used as well. Some people like to include Swiss cheese, while others might opt for fontina. The key is to choose something mild and smooth that won't overpower the other ingredients.

The beauty of the muffaletta lies in its simplicity and the way the ingredients come together to create something truly special. It's a sandwich that's perfect for parties, picnics, or a quick and hearty lunch.

You can also use Swiss, smoked provolone, or fontina

Muffuletta sandwiches are a New Orleans staple, invented by Italian immigrants in the early 1900s. The sandwich is traditionally made with a combination of three types of Italian cold cuts: coarse-ground cured sausages, emulsified sausages, and cured whole cuts. The specific types of meat used vary, but the sandwich typically includes salami, ham, and mortadella.

The sandwich also includes a generous serving of olive salad, which is made with a mix of olives, pickled vegetables, garlic, olive oil, and vinegar. The olive salad is what sets this sandwich apart and gives it a unique, tangy flavor.

When it comes to cheese, the classic combination is sliced provolone and mozzarella. However, you can also use Swiss, smoked provolone, or fontina. These cheeses offer a slightly different flavor and texture that pair well with the other ingredients in the sandwich.

To assemble a muffuletta, start by slicing a round loaf of Italian bread in half horizontally. Hollow out some of the excess bread to make room for the generous filling. Drizzle the cut sides of the bread with olive oil and spread on a layer of olive salad.

On the bottom half of the bread, layer on your chosen meats and cheeses. You can alternate between meat and cheese layers or create separate layers for each. Once you're happy with the amount of meat and cheese, carefully place the top half of the bread on top.

For the best flavor and texture, wrap the sandwich tightly and let it rest in the fridge for at least 30 minutes to a few hours. This allows the flavors to meld and the olive juice to soak into the bread.

Finally, cut the sandwich into wedges and serve. Enjoy the taste of New Orleans!

The bread should be sturdy, soft, and ideally muffuletta bread

The bread is an essential component of a muffuletta sandwich. Ideally, you should use muffuletta bread—a Sicilian bread with sesame seeds. This type of bread is round and flat, with a soft crust, and a texture that is soft but sturdy. It should be able to stand up to the oil in the olive salad without becoming soggy.

If you can't get your hands on muffuletta bread, don't worry! There are some suitable alternatives. Look for a round loaf of Italian bread with a bit of heft—it needs to be sturdy enough to hold up to the ingredients, but also soft. A Calabrese loaf or sourdough bread are good options, as is ciabatta. Focaccia can also work, but the crust may be too hard, making the sandwich difficult to eat.

When using a taller loaf, like sourdough, some people choose to scoop out some of the bread from the inside to make it easier to eat. If you go down this route, don't throw away the excess bread! You can freeze it and use it to make stuffing at a later date.

Whatever bread you choose, the key is to ensure it's not too crusty. You want to create a sandwich that's easy to eat and not too messy.

Now you know which bread to choose, it's time to assemble your sandwich! Cut your loaf in half horizontally and spread the cut sides with olive oil. If you're using olive salad, spread this generously over the cut surfaces, making sure to include the juices. Then, it's time to layer on your meats and cheeses. Finally, replace the top half of the loaf and cut the sandwich into wedges.

If you have time, it's worth letting your muffuletta sit for a while before serving. Wrap the whole sandwich tightly and chill it for at least 30 minutes. This will allow the flavours to meld and the olive juice to soak into the bread, resulting in a more cohesive and delicious sandwich.

The sandwich should be assembled and then left to rest for at least 30 minutes

Once you've assembled your Muffaletta, it's time to let it rest. This is a crucial step in the Muffaletta-making process, as it allows the flavours to meld and the olive juice to soak into the bread, making the sandwich even more delicious. Ideally, you should let the sandwich rest for at least an hour or two, but if you're short on time, 30 minutes will do.

During this resting period, the olive juice will slowly get absorbed into the bread, creating a cohesive and tasty whole. The waiting is definitely the hardest part, but it's worth it! The longer you can hold off on digging in, the more magical the sandwich becomes.

If you've made a big batch of olive salad, you can store it in the fridge and use it whenever the mood strikes. It will stay good for months, so you can always have some on hand for when you want to make a Muffaletta.

So, once you've assembled your sandwich, wrap it up tightly and set it aside. Try to find something else to distract yourself—maybe listen to your favourite album or go for a walk. Before you know it, your Muffaletta will be ready to enjoy!

It can be served cold, or toasted in the oven

The muffuletta sandwich is a New Orleans specialty, and it can be served either cold or hot. If you're serving it hot, you can toast it in the oven for a few minutes to give the bread a little crunch and melt the cheese.

To make a muffuletta, start by slicing a round loaf of Italian bread in half horizontally. If you're using a taller loaf, you might want to scoop out some of the bread from the inside to make it easier to eat. Drizzle the cut sides of the bread with olive oil or garlic oil and spread on a generous amount of olive salad—a mix of chopped olives, pickled vegetables, garlic, and spices.

Next, it's time to layer on the meats and cheeses. A classic muffuletta uses three types of Italian cold cuts: one from the coarse-ground cured sausages category (such as sopressata, salami, or pepperoni), one from the emulsified sausages category (like mortadella or bologna), and one from the cured whole cuts category (including capicola, coppa, prosciutto, or speck). For the cheeses, provolone and mozzarella are traditional, but you might also see Swiss or fontina.

Once you've assembled your sandwich, wrap it tightly and let it rest in the refrigerator for at least 30 minutes or up to a few hours. This will give the flavours time to meld and allow the olive juice to soak into the bread, resulting in a more cohesive and delicious sandwich.

When you're ready to serve, cut the sandwich into wedges. Muffulettas are typically cut into quarters, but you can make them smaller if you're serving them as appetizers. Enjoy!

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