here is a muffulata recipe from the louisiana school of cooking (chef patrick mould): Compliments Of Louisiana School Of Cooking. Many different cultures have contributed greatly to our great Louisiana cuisine, French, Spanish, German, African and Italian to name but a few. The Italian influence can predominately found in and around one of the greatest food cities in the world New Orleans. A few dishes that come to mind when you think of Italian influenced dishes are shrimp-stuffed artichokes, ham-stuffed eggplant and that famous Crescent City sandwich the muffulata. A trip to NOLA is hardly complete without a visit to the Italian section of the French Market off of Decatur Street where several Italian groceries and specifically Central Grocery. I love to visit Central Grocery to devour one of these heartiest sandwiches known to man and just to peruse the shelves of the store that feature a variety of ingredients that are essential to preparing authentic Italian fare. The key to this crisply baked bread stuffed with sliced meats, Italian cheeses and drizzled with a rich Italian olive salad is to not overcook the sandwich. You really just want to slightly melt the cheese and warm up the center of the sandwich. The sandwich is so thick with meat and cheeses it could be a meal in itself or a small wedge makes a great accompaniment to a salad or perhaps that barbecue you will be serving this Fourth of July weekend. The olive salad recipe below allows for you to have a little leftover for a later use. The olive salad is great just drizzled over a salad. Don’t be frighten by the amount of olive oil in the recipe this is a key ingredient to this recipe. If you are unable to locate muffulata bread in your neck of the woods, ask your local baker to prepare a batch I’m sure he’ll be happy to accommodate your request. New Orleans Muffulata Ingredients: Olive Dressing: 2-10 oz. jars Italian Olive Salad packed in oil 1-6 oz. jar pitted black olives, drained one-half cup extra virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons dried basil 2 teaspoons dried oregano 1 teaspoon dried thyme 1 teaspoon Cajun Seasoning 1 teaspoon hot sauce Muffulata: 2 muffulata bread split 12 tablespoons olive dressing 4 slices Bryan Sliced Cotto Salami 4 slices Bryan Classic Deli Ham 4 slices Bryan Classic Deli Smoked Turkey 2 slices mozzarella cheese, halved 2 slices provolone cheese, halved Directions: Olive Salad: To make the olive dressing, start by mincing the black olives on cutting board and combine them with the remaining ingredients for olive dressing in a bowl and mix thoroughly. Store in refrigerator. Muffulata: Spread a coating of olive dressing over muffulata bread halves. Alternate Bryan Meats and cheese slices on one half of bread until stacked nicely. Top with other half of muffulata bread. Repeat process with other muffulata bread. Heat skillet and spray with non-stick spray. Cook on both sides until bread is toasted or place in 350-degree oven for several minutes. Cut into quarters and serve. If cheese is not melted to your liking you may microwave for about 30 seconds. Yields 2 servings
