How to Make the Perfect Muffuletta | Mighty Muffuletta Sandwich | New Orleans Recipes
One of our favorite cities to eat, drink and party is New Orleans… A city that really epitomizes all that Spatchcock Nation stands for - a delicious melting pot of cultures, styles, art and music that blends it all together with one common ingredient - love, and we’re making maybe the most famous of their dishes: the mighty muffuletta. We put our own mojo on this sandwich, and pay homage to its rich history (and flavors), from Sicily to the Crescent City we got the olive tapenade, how to pick the right roll, and the ultimate combination of meats and cheeses for a Mardi Gras feast or a celebratory lunch at home. The muffuletta is celebrated from the Central Grocery in the French Quarter to Armory Square in Syracuse, and makes any celebration that much better. Let the good times roll, on a homemade roll, for too. Don’t forget the sesame seeds.
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???? Time Stamps ????
Introduction: 0:00
About the roll: 0:15
Why we love New Orleans: 0:20
Applying the pistachio mayo: 0:41
Why Mortadella is the starring meat: 1:01
Stacking the meat: 1:29
Adding the salami: 1:35
Muffuletta's Sicilian origins: 1:42
Adding the provolone: 1:51
Layering on the ham: 2:01
Adding Swiss cheese: 2:16
Blind vs eyes in Swiss cheese: 2:18
Time for the olive tapenade: 2:35
Putting the top on the Muffuletta: 3:08
Slicing the Muffuletta into (French) quarters: 3:12
Glory shot of the Muffuletta: 3:21
Taking a bite of the Muffuletta: 3:25
Ingredients for the Muffuletta -
-1 Muffuletta roll (this serves 4, it is a large roll, 8-10 wide, circular, with sesame seeds on top, if this is unavailable rolls with sesame seeds will do just fine)
-1/2 lb. of sliced Mortadella with pistachios
-1/2 lb. of sliced Salami
-1/2 lb. of sliced Swiss cheese
-1/2 lb. of sliced Black Forest Ham
-1/2 lb. of sliced Provolone
Ingredients for the Olive Tapenade -
-1/4 lb. of Cooked ground bacon or bacon bits
-1/4 lb. Green olives (pimento-stuffed), chopped
-Kalamata olives (pitted), chopped
-1/4 cup giardiniera (Italian pickled vegetables), chopped
-1 tsp of crushed red pepper
-1 Tbs. of pickled onions, chopped
-1/4 cup of mild banana peppers, chopped
-1/4 cup peppadew peppers, chopped
-4 stemmed and chopped pepperoncini's
-2 Tbs. capers, chopped
-3 medium cloves roasted garlic, chopped
-1 tsp dried oregano
-1/4 tsp black pepper (or to taste)
-2 tsp lemon juice (fresh)
-1 tsp of kosher salt
-2 Tbs extra virgin olive oil
Directions for the Tapenade -
-Mix all of the ingredients at least a day in advance
Ingredients for the Pistachio Mayo -
-1/2 cup of mayonnaise
-1/3 cup of crushed pistachios (crushed in a food processor is easiest)
-1 teaspoon of granulated garlic
Directions for the Pistachio Mayo -
-Stir all ingredients together, let chill for at least an hour
Directions for the Muffuletta -
-Slice either the larger roll or 4 smaller roles in half (tops and bottoms), if using the larger roll, it all goes on at once, if 4 smaller rolls, equally disperse all ingredients across each roll
-layer the bottom with the mayo, in a healthy layer
-Top with Mortadella
-Top with salami
-Top with provolone
-Top with ham
-Top with swiss cheese
-Add a healthy layer of tapenade
-Put the top on the roll, if the large roll, slice into quarters, if the smaller ones, cut in half
-Take a bite and let the good times roll
Bonus Tip - The mayo works well with all sorts of sandwiches, particularly some with salt and fat on them. The tapenade is great on chips, crackers and lettuce leaves as well, and works excellent on a salad, too.
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Issac Toups’ Makes The Best Non-Po’boy Sandwich in New Orleans: The Muffuletta | How To
Isaac Toups, olive fanatic and owner of Toups Meatery, teaches us how he makes an iconic New Orleans sandwich — and it's not a po' boy.
Meet the muffuletta, a sandwich that requires sesame bread, olives, cheese, and Italian meats. It's perfect for breakfast, lunch, or a hangover.
Toups takes us through some of the sandwich's history and roots, his thoughts on serving it up toasted, and how critical it is to get good ingredients for this one.
He also asks some of the more important life questions most of us probably wonder, like, Are there bars in hell? and What beer do they serve?
Remember, this sandwich doesn't need to look pretty. It just needs to taste good. So make this sandwich, stand over your counter or garbage can, and sip some Lambrusco straight from the bottle while chowing down.
Check out the recipe here:
00:00 Intro
00:22 Brief history and prepping the olive salad topping
2:43 The bread
04:18 Constructing the sandwich
05:56 Final product
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How To Make Muffaletta (Muffuletta) | Huge Italian Sandwich Bread Recipe
I don’t know about you, but I love a giant sandwich. And it does not get much better than this. The Italians are great bakers, and the food is world class. The bread itself comes from Sicily but the sandwich originated among Italian immigrants in New Orleans. This muffuletta will easily feed four people. A really long fermentation gives this bread a very distinct flavour.
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Principles of Baking
The Steps of Baking
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The Muffuletta: How This Gigantic New Orleans Sandwich Was Born | Good Gumbo
A massive Sicilian sesame loaf stuffed with Italian meats and cheeses fit the bill for a grab-n’-go meal making the Muffuletta, an Italian dish unique to the city of New Orleans. Chef Phillip Lopez and Frank Tusa to learn why this monster sandwich is such a local favorite. Snack on more content like this:
Host: Chef Phillip Lopez
Producer: Jennifer Finley
GG Executive Producer: Christina Melton
PBSDS Executive Producer: Adam Dylewski
PBSDS Editorial Producer: Niki Walker and Jess Blaise
Director and Post-Production Supervisor: Donald D.Ray! Washington Director of Photography: Robert Tweedy Francis
Editors:
Matt Hathcox,
Donald “D.Ray!” Washington
Assistant Editor: Jordan Peck
Graphics: Ryan Golden
Videographers:
Robert Tweedy Francis
Donald “D.Ray!” Washington
Bennie Robertson
Kirk Roberson
1st AC:
Levi Porter
Drone:
Kirk Roberson
Bennie Roberson
Gaffer: Alvin Henry
Original Music: The Michael Foster Project from Baton Rouge, LA
IT Support and Web Services:
John Tooraen, David Abbott, and Jeanne Lamy
Image Credits:
American Italian Cultural Center, Louisiana Digital Library
The Historic New Orleans Collection, The New Orleans Museum of Art, Louisiana Department of Culture, Recreation and Tourism
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Muffaletta Sandwich Recipe - Chili Pepper Madness
This muffaletta recipe is the ultimate sandwich from New Orleans, piled high with Italian meats, cheese, and a homemade spicy olive tapenade. Feeds a crowd!
CHAPTERS:
0:00 What is a Muffaletta?
0:38 Olive Tapenade
2:30 Assembly
8:27 Serving
THINGS YOU’LL NEED:
1 cup green olives chopped
1 cup giardiniera chopped (or use pickled peppers)
½ cup roasted red peppers chopped
1 shallot minced
3 cloves garlic minced
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon dried basil
½ teaspoon dried oregano
1 10-inch loaf of round Italian bread use Muffaletta bread if you can obtain it, but Italian is great
½ pound sliced capicola or use deli ham, or both!
½ pound sliced mortadella
½ pound sliced salami
½ pound sliced provolone cheese
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #recipe #sandwich #neworleansfood #sandwichrecipe
New Orleans Muffaletta
Muffaletta are absolutely delicious. Like I said olive olive salad is the most important thing to me when you’re making a muffaletta I know a lot of people have problems finding the olive salad but I have put it on my website so you guys can get it. I don’t make it I just do that so you guys can find it. If you would like to check out my website at bakers101.com