3 New Ways to Make a Muffuletta
A New Orleans sandwich with an Italian pedigree, the muffuletta can be traced to the early 1900s, when a Sicilian grocer in the Big Easy started piling all the ingredients his customers were buying separately—salumi, cheese and olive salad—onto a sesame boule roll. Our variations follow his M.O.—just whip up a spread, pile on your fixin’s, and get ready to share.
1. Caper-Pine Nut Muffuletta:
In a food processor, puree 1 cup fresh basil leaves, 2/3 cup toasted pine nuts, 1/2 cup capers and 1/3 cup EVOO; season.
+ 12 oz. sliced coppa + 8 oz. sliced provolone + 1-lb. loaf ciabatta
2. Olive & Fig Tapenade Muffuletta:
In a food processor, puree 1 cup pitted Castelvetrano olives, 1/4 cup chopped dried figs, 1/4 cup fresh parsley, 3 tbsp. EVOO and 1 tsp. lemon juice; season.
+ 12 oz. sliced olive loaf + 8 oz. goat cheese + 11-oz. loaf olive bread
3. Marinated Artichoke Muffuletta:
In a food processor, puree 1 jar (12 oz.) marinated artichokes and their liquid with 1/4 cup stemmed pepperoncini; season.
+ 12 oz. sliced mortadella + 8 oz. sliced mozzarella + 1-lb. loaf focaccia
Bonus! Try our: Prosciutto & Smoked Mozzarella Muffuletta