Muffalettas

My friends,

I’ve got muffalettas on my mind. These long, hot humid days make my mind wander to one of my favorite American cities, New Orleans. Gosh I love that town. The music, the history, the voodoo, and of course the food! The amazing dishes that have originated in the Big Easy are too many to list, but today I want to share with you one my favorite sandwiches.

Created in the 1920’s, the muffalleta was created by a grocer who wanted to feed his Italian immigrant customers. This grocer took his most popular cold cuts and cheeses (Italian salami, ham, mortadella, and provolone cheese), layered them on a sandwich with a garlicky olive salad, and voila! The muffalleta was born. With all these ingredients available at your West Lakes Hy-Vee there is no excuse not be make this delicious concoction at home.

Muffalettas:

Serves 4.

2/3 cup pitted and coarsely-chopped pimento stuffed green olives

2/3 cup pitted and coarsely-chopped Kalamata olives

4 cloves garlic, minced

1/4 cup extra virgin olive oil

4 dashes Tabasco sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon red wine vinegar

1 loaf round Italian bread

1/4 lb. sliced black forest ham

3 ounces sliced Mortadella

1/4 pound sliced Genoa salami

1/4 pound sliced provolone

Directions:

To make the olive salad, mix the olives with garlic, Tabasco, basil, oregano, olive oil, and red wine vinegar. Cut the bread in half, scoop out some of the bread, and spread 1/2 the olive mixture on each side. Layer the meats and cheeses. Close the sandwich and place a tray over it. Place something heavy on the tray to press down the sandwich. Let it rest for at least 1/2 hour. Cut into quarters and serve.

Long live New Orleans and as always, praise the Lard!

-Chef Alex