A classic sandwich from New Orleans, a “Muff” as they are called, is somewhat like an Italian sub (hero, hoagie) but with a twist: olive salad. There are several variations for this sandwich but the original is from the Central Grocery (others will argue this was not the first).
While you could prepare your own olive salad for this sandwich there are several very good commercial varieties that will save you some time. I use a commercial “muffuletta” mix and add some other ingredients to my liking. Feel free to experiment and find the combination you like.
For the Muff salad:
1/2 cup olive salad mix (I use Giuliano but use whichever brand you prefer)
3 tablespoons sliced black olives
1 1/2 tablespoons rinsed capers
1 tablespoon minced garlic
1 tablespoon red wine vinegar
1/4 cup olive oil (you don’t need extra virgin)
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1 1/2 teaspoons freshly ground black pepper
For the sandwich:
1 large loaf muffuletta bread (or focaccia/ ciabatta bread)
1/4 pound mortadella
1/4 pound soppressata
1/4 pound capocollo
1/4 pound sliced provolone cheese
1/4 pound sliced Swiss cheese
1/4 pound Genoa salami
Peperoncinis (optional)
Combine the black olives, capers and garlic in a small food processor. Pulse until somewhat smooth but not puréed. Transfer to a mixing bowl. Add the olive salad mix, vinegar and olive oil. Stir well to combine. Add the parsley, basil and pepper. Stir. Allow the salad mix to blend at room temperature for two to four hours.
Slice the bread in half lengthwise. Remove some of the interior bread so there is room for the meat and olive salad. Layer both sides of the bread with the olive mixture (spoon in some of the remaining oil to make the bread moist). Put in the mortadella, soppressata, capicolo, provolone, Swiss and salami in alternating layers. Top with sliced peperoncinis (if desired).
Assemble the sandwich and wrap with plastic film or foil. (I used a Tuscan-style Boule because I couldn’t find any muffuletta bread in New England.) Compress the sandwich between two heavy skillets and let it rest for two hours before serving so all the olive oil and juices get into the bread.
(Now there are a couple of options… some say the Muff should be served at room temperature; others suggest it should be toasted on a Panini press or heated in the oven wrapped with foil… your choice!)
The cast of characters for the olive salad
Finished olive salad
Bread with olive salad
Meats and cheeses added
Ready to eat
