A Sicilian Sandwich

     There is a difference of opinion on the spelling of it and also a discrepancy on who originated it but one thing is certain.  The muffaletta is an iconic New Orleans sandwich.  One version of the story credits Signor Lupo Salvatore, the proprietor of the Central Grocery on Decatur Street with creating the sandwich for the Italian dock workers at the port of New Orleans around 1906.

     It is a distinctive sandwich composed of meats like Genoa salami, ham, mortadella and capicola, and provolone and mozzarella cheeses packed into a sliced 10" round Italian roll called a muffaletta, not surprisingly.  What makes it unique is that it was created to withstand the blistering hot summer heat and not spoil without refrigeration.  So instead of using butter or mayonnaise (see the VinnyPost on The Battle of Port Mahon  April 23, 2012) olives were chopped and combined with olive oil and spread on the roll as a condiment.  That way the flavor of the sandwich made early in the day actually improved as the mixture seeped into the bread.

     As with many popular foods, the muffaletta has many variations.  The basic recipe has been adapted into hamburgers, pizza, pita, panini and heroes.  But to be an original it must be constructed on a round, soft Italian roll and never, ever toasted, but served at room temperature.  And it always contains the signature chopped olive salad.

     Expending a lot of energy, especially during the hot and humid New Orleans summers the Italian laborers could down an entire sandwich for their noon day meal.  But today, still made with the same size 10" roll, they are sold in quarter sections in places like Serio's Deli on St. Charles Avenue, one block from the French Quarter.  But for $15 you can still purchase an entire muffaletto for your self.