Muffuletta Sandwich

The easy way if you aren't in the Big Easy!

Now you can enjoy the authentic New Orleans Muffuletta (pronounced "muff-uh-LOT-uh") anywhere in the world!   Good news: it's easy, and it's the real thing!  Instead of the olive salad, I use the Mild Deli Spread from Uncle Dougie.  I live in a suburb of Chicago, a thousand miles away from New Orleans and any store that keeps Muffuletta Bread on the shelves!  The muffuletta bread recipe uses a bread machine to prepare the dough.  It takes three hours, but only a few minutes of actual work. 

This is what you’ll need:

Cut bread in half crosswise. Spread each half with Deli Spread. Pile on several layers of salami, ham, and cheese. Press down slightly. Cut sandwich in quarters. Makes 1 to 4 servings, depending on the appetite! Some like a warm sandwich, so you can put this into an oven until the cheese is slightly melted.

Now, I have discovered something quite by accident. You can actually make smaller sandwiches without the muffuletta bread. It won’t be the authentic taste, but if you don’t have any muffuletta bread available, wouldn’t a similar version be better than no sandwich at all?  Simply take your favorite hamburger sized bun (I like the potato bread type) and use either the meat listed above, or you can use Healthy Choice meats and provolone cheese slices. I put a little mayonnaise on the top bun, then about 2 tablespoons of the Deli Spread. I put a couple of slices of each of the meats, and a slice (or two!) of cheese. I like to put this into the microwave and heat it for about 30 seconds. 

You can't create a real Muffuletta sandwich on sliced bread -- the Deli Spread is too juicy and will make a soggy mess. In a pinch, you can use French bread or sub loaf, but you MUST have authentic Muffuletta Bread to appreciate the full experience. If you don't live in New Orleans, where you can buy it at most any corner grocery, use a bread machine version -- it's easy!

Muffuletta Bread

Place all ingredients in the bread machine's pan. Use the dough setting. When finished, form into a one inch high circle on a lightly floured surface, and place on a lightly oiled foil square.  Cover with damp paper towel and allow to rise.  Place rack in center of oven. Preheat oven to 425°F (22OC). Remove paper towel. Bake loaf on the foil square in center of preheated oven for 10 minutes.   Reduce heat to 375°F (190°C) and bake for another 25 minutes.  The loaf is done when it sounds hollow when tapped.   Cool completely on a rack before slicing.

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