Kamil Perry
The muffuletta is a sandwich that originated in New Orleans among Italian immigrants. It consists of a round, flat loaf of bread, covered in sesame seeds, with a soft crust and a texture somewhere between focaccia and ciabatta. This is filled with layers of Italian cold cuts, cheese, and a marinated olive salad. The cold cuts typically include a combination of three types of meat: coarse-ground cured sausages, emulsified sausages, and cured whole cuts. The cheese is usually provolone, and sometimes mozzarella.
| Characteristics | Values |
|---|---|
| Bread | Italian bread, preferably muffuletta bread |
| Olive Salad | Pitted mixed oil-packed olives, giardiniera, garlic, olive oil, vinegar, capers, parsley, oregano, thyme, red pepper, pepperoncini |
| Cheese | Provolone, mozzarella, smoked provolone |
| Cold Cuts | Genoa salami, mortadella, capocollo, prosciutto, sopressa, pepperoni, bologna, capicola, coppa, speck, soppressata |
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What You'll Learn
- Mozzarella and provolone are the traditional cheeses used in a muffuletta
- You can also add smoked provolone for a little tang
- Other cheese options include Swiss or fresh mozzarella
- The sandwich is best when the ingredients are layered thinly and uniformly
- The sandwich should be wrapped and left to rest for at least an hour before serving
Mozzarella and provolone are the traditional cheeses used in a muffuletta
- Coarse-ground cured sausages: Soppressata (hot or sweet), sopressa, salami, or pepperoni.
- Emulsified sausages: Mortadella or bologna.
- Cured whole cuts: Capicola, coppa, prosciutto, or speck.
The key to a good muffuletta is the quality of the ingredients. The sandwich should be made with fresh, high-quality ingredients, including the olive salad, which is a crucial component. The olive salad should be generously spread on the bread, almost covering it entirely.
The muffuletta is typically served cold or at room temperature. However, some people prefer to toast the sandwich before serving. It can be served as a main course or cut into smaller wedges for a crowd with other snacks.
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You can also add smoked provolone for a little tang
The muffuletta is a Sicilian-American sandwich that originated among Italian immigrants in New Orleans. It is traditionally made with a combination of three types of cold cuts, along with cheese. The cold cuts fall into these categories, and it's best to use one from each:
- Coarse-ground cured sausages: Soppressata (hot or sweet), sopressa, salami, or pepperoni.
- Emulsified sausages: Mortadella or bologna.
- Cured whole cuts: Capicola, coppa, prosciutto, or speck.
For the cheese, most muffulettas use provolone, mozzarella, or a combination of the two. However, if you want to add a little tang to your sandwich, you can also add smoked provolone. Smoked provolone has a stronger, more pungent flavour than regular provolone, which can add a nice kick to your muffuletta.
When assembling your sandwich, it's best to use thin slices of meat and cheese and build up your sandwich in multiple thin layers. This will give your sandwich a more uniform filling. Start by spreading your olive salad on the bottom half of your bread, then layer on your meats and cheeses, finishing with another layer of olive salad. Close the sandwich and wrap it tightly in plastic. Let the sandwich rest for at least an hour before serving to allow the flavours to meld and the olive juice to soak into the bread.
If you want to get fancy, you can also toast the whole sandwich before cutting it into wedges. This will give the bread a little crunch and melt the cheese.
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Other cheese options include Swiss or fresh mozzarella
Muffuletta is a classic New Orleans sandwich that consists of a wide and round bread, a marinated olive salad, cheese, and Italian charcuterie. The sandwich is traditionally made on oven-fresh round Italian bread loaves topped with sesame seeds. The type of bread used is what gives the sandwich its name.
The cheese options for a muffuletta sandwich include mozzarella and provolone. However, other cheese options include Swiss or fresh mozzarella. Fresh mozzarella adds creaminess, texture, and a little tang to the sandwich.
When preparing the sandwich, the bread is sliced horizontally and brushed with olive oil or garlic oil. The bottom half of the bread is then layered with meats and cheese, followed by the olive salad. The top half of the bread is then placed on top, and the sandwich is wrapped and left to sit for a few hours to let the flavours meld and the olive juice to soak into the bread.
The key to a good muffuletta is the quality of the ingredients, especially the olive salad. The olive salad is typically made with a mix of chopped olives, pickled vegetables, garlic, olive oil, and vinegar.
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The sandwich is best when the ingredients are layered thinly and uniformly
The muffuletta is a sandwich that originated in New Orleans among Italian immigrants. It is traditionally made on a round, flat, sesame-seeded loaf of bread, filled with layers of marinated olive salad, cheese, and Italian charcuterie.
After layering the meats and cheeses, the sandwich should be wrapped tightly and weighed down to help the flavors combine. It is then sliced into wedges and served. This sandwich is typically served cold, but some places will heat it up if desired.
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The sandwich should be wrapped and left to rest for at least an hour before serving
The final step in making a muffuletta is wrapping the sandwich and letting it rest for at least an hour before serving. This is arguably the most important step in the process, as it allows the olive juices to soak into the bread, creating a cohesive and delicious whole.
The waiting period is the most challenging part of making a muffuletta. However, if you can resist the temptation to cut into the sandwich right after assembling it, you will be rewarded with a more flavoursome and textured sandwich.
To wrap the sandwich, use plastic wrap or foil to ensure that it is tightly sealed. This will help the sandwich retain its shape and prevent the filling from falling out.
You can also place something heavy, such as a heavy book or a marble tray, on top of the sandwich to compress it further. This will help the juices from the olive salad to soak into the bread more effectively.
The sandwich can be left to rest at room temperature for up to two hours. However, if you are not planning to serve it immediately, it is best to store it in the fridge, where it will keep for a few hours.
If you have the time, it is recommended to let the muffuletta sit in the fridge for an hour or two to allow the flavours to meld and the olive juice to soak into the bread fully. This will result in an even more delicious and cohesive sandwich.
So, while it may be difficult to wait, the end result will be well worth it!
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Frequently asked questions
Provolone is the traditional cheese used in a muffuletta, but mozzarella, Swiss, and smoked provolone are also used.
There is usually around 1/4-1/3 pound of cheese in a muffuletta.
Muffulettas are made with Italian bread, an olive salad, and Italian charcuterie.
