Up Your Sandwich Game And Get On The Muffaletta Train - Straight From New Orleans.
Stop what you are doing and read this. We have big news! There’s a new kind of sandwich in town, and it looks fantastic. Originating from New Orleans, the Muffaletta (or Muffletta) dates back to the early 1900’s and is still sold to this day (just think about how many bread loaves must have been used on this literal classic order) The actual origins of this sammich are actually unknown according to Scott an American Ex-Pat currently residing in London and tweets and eats under the handle @ScottCanEat and who introduced the Consommé team to this new delicious find. But what exactly is it? “The distinctive part of the muffuletta is the olive spread” Scott says and the “‘resting’ stage’ both enhance the flavours and create the tastiest dish.” Typically this would be created in New Orleans with [traditional] muffuletta bread (which is still sold in loaves over seas) but Scott has devised a contemporised version so we can all pimp out our sandwich here in the UK - just in time for picnic season. Scott promises this recipe will deliver on both style and substance; is a feast for the eyes - and the stomach - and we 100% agree. It’s given all the staff at Consommé #LunchEnvy this week, with its endless layers of zingy homemade salsa, salty cured meats and nutty cheese. Here’s how to make one yourself. We promise you won’t be disappointed.
@ScottCanEat & Leerdammer
Picnic Perfect Muffaletta
For the Relish:
160g of olives, green and black
8 silver-skinned picked onions
1/2 red onion, finely chopped
2 rib celery, chopped
125ml extra-virgin olive oil
1tbsp dried oregano
1tbsp Dijon mustard
1tsp garlic flakes
Sea salt and freshly ground black pepper, to taste
For the Muffuletta:
1 sturdy loaf of bread… (not sourdough)
1 pack of Leerdammer Original Sliced Cheese
Various sliced deli meats like: ham, salami, pepperoni, turkey and chicken
Method:
1. Chop all the ingredients for the relish until chunky. Mix in the remaining ingredients and set aside until you are ready to assemble.
2. Cut a lid out of the loaf. Using your hands, hollow out inside.
3. Fill the bottom half with about 3/4 of the relish; press down.
4. Layer the Leerdammer and meats over the relish in different layers, being careful not to let cheese or meat hang over the sides of the bread.
5. Spread the remaining relish over the top and cover with the lid of the bread. Press down firmly and tightly wrap sandwich with cling film.
5. Refrigerate for 2-3 hours. When ready to serve, remove plastic wrap and cut the sandwich into slices.
This recipe has been created by @ScottCanEat, in partnership with Leerdammer