Thursday, November 22, 2012

The Muffaletta

At Cochon Butcher in New Orleans, this butcher shop /sandwich counter/ wine bar, which is famous with locals, makes one great Muffaletta.

The secret to a good Muffaletta is the olive mixture and the bread. Experiment a little. These sandwiches can be cut in miniature and served as an appetizer for the holidays.

When you get back to New Orleans, don’t forget to try this Cochon sandwich with their Pancetta Mac-n-Cheese. 

Double trouble!

Bon Appetit!

1 loaf Muffaletta bread
1 cup olive mix 
1/4 lb sliced ham
1/4 lb sliced mortadella
1/4 lb sliced Genoa salami
1/4 lb sliced provolone
1/4 lb sliced mozzarella
Cut bread in half horizontally. Spread half with olive mix then layer on meats and cheeses.
 Cover with top. (Note: Make an hour or more in advance and then tightly wrapped in plastic wrap to let the juices to soak bread.) Slice into quarters and serve.
Olive Mixture

1/4 cup pimento-stuffed olives
1/4 cup Kalamata olives, pitted
1/4 cup giardiniera
2 large pepperoncini
3 pickled onions
2 Tbsp. capers
1 medium clove garlic, chopped
1 tsp. dried oregano
Black pepper to taste
2 tsp. fresh lemon juice
2 Tbsp. olive oil
Drain ingredients. Place in food processor and coarsely chop. Refrigerate at least 8 hours.