Dreaming of N.o.l.a.
I figure if you can’t go somewhere you can always cook something that will transport your taste buds there. I’ve been dreaming of New Orleans for a few weeks now. It all started when I bought a jar of olive mixture made by that pickle guy. Then several friends took trips to the Crescent City spurring me to do some research on how to make a real muffuletta sandwich. I found this site that gave a great history of the sandwich and another that gave me a recipe to start from. Seldom do I cook from a recipe verbatim, so below is my rendition. Trader Joe’s sells a great Seeded Semolina Filoni with sesame seeds on top which I just learned are an important part of the Italian culinary heritage behind the muffuletta.
classic New Orleans muffuletta
Cut the loaf in half lengthwise. Brush each side with a bit of oil from the olive mixture. Layer genoa salami, ham, provolone, mortadella, mozarella then a layer of drained olive muffuletta mixture. Place under broiler along with top half of loaf, oiled side up, until melted. Put halves together and serve with ripe pears.
Semolina bread with sesame seeds
Krakus ham, Volpi genoa salami, San Daniele mortadella, provolone & mozzarella
That Pickle Guy’s mild olive muffalata
Ready to go in the oven.
Sweet, juicy pears compliment this sandwich.