In New Orleans the two best Muffulettas, bar none, can be had at Central Grocery
or at Napoleon House on Chartres Street.
Not only can you use the Olive Salad as a dressing for Muffuletta Sandwich, it
also makes a delicious addition to tossed green salads, pizzas, and is a great relish
to spread on crackers.
1 cup warm water (110 degrees F)
1 envelope active dry yeast
About 3 cups bread flour
1/2 teaspoons salt
2 tablespoons vegetable shortening
1 (32 ounce) jar pimento-stuffed green
2 cups pitted ripe olives, chopped
1 1/2 cups chopped pickled
2 celery stalks, finely chopped
2 cups blanched chopped cauliflower
1/4 cup minced garlic
2 medium carrots, peeled and minced
2 teaspoons dried
1 tablespoon minced flat-leaf parsley
2/3 cup red wine vinegar
1/4 cup olive oil
1 (10-inch) Muffuletta Bread loaf
3 ounces honey ham, thinly sliced
3 ounces Mortadella with pistachios,
3 ounces Genoa salami, very thinly sliced
1 heaping cup Olive
5 slices Provolone cheese
Muffuletta Sandwich: Heat oven to 350 degrees F.
Muffuletta Bread: In a 2-cup glass measuring cup, combine water and sugar. Stir
in yeast. Let stand until foamy, 5 to 10 minutes.
In a food processor fitted with the steel blade, combine 3 cups flour, salt and
shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds.
Stop machine; check consistency of dough. It should be smooth and satiny. If dough
is too dry, add more warm water, 1 tablespoon at a time, processing just until blended.
If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing
just until blended. Process 20 seconds to knead.
Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled
bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm,
draft-free place until doubled in bulk, about 1 1/2 hours.
Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough;
turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches
in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds;
press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let
rise until almost doubled in bulk, 1 hour.
Place rack in center of oven. Heat oven to 425 degrees F. Remove plastic wrap.
Bake loaf in center of preheated oven 10 minutes. Reduce heat to 375 degrees F;
bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool
completely on a rack before slicing. Makes 1 loaf.
Olive Salad: Combine all ingredients in a large bowl and stir to blend well.
Store in jars with tight-fitting lids in the refrigerator. Makes about 3 quarts.
Cut bread in half crosswise to form a sandwich bun. Layer the honey ham on the
bottom of the loaf. Next add the Mortadella, then the salami. Spread the Olive Salad
over the meats evenly. Top with the slices of Provolone cheese and place the top
on the sandwich. Press down to compress slightly. Wrap the sandwich in foil and
bake for 20 minutes, or until the cheese has begun to melt into the Olive Salad.
Slice sandwich into 4 quarters. Use wooden picks to secure layers, if desired;
remove picks before eating.
Makes 1 to 4 servings, depending on appetite! 1 loaf Bread; 3 quarts Olive Salad