Cook with Brooke is a bi-weekly video series focusing on one featured recipe each episode. This week, we’re celebrating Mardi Gras with Muffulettas.
I’ve never been to Mardi Gras, but I’ve always wanted to go. Hopefully I’ll get to one day. Still, New Orleans is one of my favorite places to visit. When we go, (usually in the fall) our sole purpose is to eat delicious food, enjoy a few good drinks, and of course, pop into a local joint and listen to live jazz. Some of the best meals come from hole-in-the-wall places, and I totally dig that.
Way back when my parents were spry, they would head to New Orleans for their yearly vacation with their best friends. Their mission was the same with food, drink and music. I got my love of New Orleans from them, and certainly all of my fondness of the food the French Quarter is famous for. Things like a shrimp po boy, gumbo, creole, and oysters on the half shell. Beignets with a cup of chicory coffee. Bananas Foster from Brennan’s and of course, a muffuletta from The Central Grocery.
On Cook with Brooke, I’m celebrating Mardi Gras season and New Orleans with the Muffuletta sandwich. A hearty sandwich piled inside a 10-inch round Italian bread, with a variety of hams, provolone and mozzarella cheese, and a delish olive tapenade spread inside. (You can find that spread right here) Slice as you would a pie and serve in wedges. As my Daddy would say, it’s slap your grandma good!
Let’s celebrate Mardi Gras and make a classic Muffuletta! Here is the recipe for a classic Muffuletta!
- 1 16 ounce jar Muffuletta olive spread
- 12 slices salami deli sliced
- 12 slices capicola deli sliced
- 12 slices mortadella deli sliced
- 10 slices Provolone cheese deli sliced
- 10 slices Mozzarella cheese deli sliced
- 1 10" round Italian bread loaf
- Cut the bread in half lengthwise.
- Scoop out some of the dough interior. Reserve for another use.
- Spread half of the olive tapenade on the bottom half of the bread.
- Layer the salami. Then layer the provolone, capicola, mozzarella, and then mortadella.
- Spread the remaining tapenade evenly over the mortadella.
- Top with the other half of the bread.
- Wrap the Muffuletta in plastic wrap. Top the sandwich with a cast iron pan. Set aside and let it rest for 1 hour.
- Cut into 8 triangle wedges.
Until next time, New Orleans, I’ll see you in my dreams.
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Martha Durrett says
Love the recipe one poor boy. Lived above GW Fins for years. Great food restaurant and the people who own it. The muffuletta is great too thanks
Brooke Fedigan says
Martha, So Great!!! Thank you so much!