How to make a muffuletta like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK 

So, you’re saying, if I’m in New Orleans, what’s the point of making myself a muffuletta when I can just go down to Central Grocery in the Quarter and get the best?

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

True, but some of us don’t have that luxury. Kind of like when somebody asked the other day why I used “foreign” raised crawfish in crawfish pie. (Because I’m in extreme north Mississippi.)

The muffuletta came to New Orleans from Sicilian immigrant Salvatore Lupo, who reportedly watched lunchtime juggling of Sicilian immigrant farmers trying to eat bread, salami, cheeses and olive salad at mid-day. Soon after, he was offering the sandwich at Central Market.

This recipe is another from “Louisiana Kitchen & Culture” magazine and comes from Nor-Joe’s in Metairie. Now, I can make it myself.

So can you. Enjoy.

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