Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 10" Muffuletta bread loaf
2 oz Genoa salami, sliced thin
2 oz Italian ham, sliced thin
2 oz Provolone cheese sliced
-thin
1 c Olive salad (see recipe)

Cut bread in half crosswise. Pile several layers of salami and ham
over bottom layer. Add layers of cheese. Top with Olive Salad and
top of loaf. Press down slightly. Cut sandwich in quarters. Use
wooden picks to secure layers, if desired; remove before eating.
Makes 1 to 4 servings, depending on whether or not we're talking
Cajuns or just ordinary folk.

Terry Thompson writes, in his book Cajun-Creole Cooking, "A visit to
New Orleans without eating a Muffuletta would be like a trip to
Ireland without kissing the Blarney Stone! A Muffuletta, one of
life's great pleasures, it is a 10-inch round sandwich stuffed with
meats and cheese topped with a concoction known as Olive Salad. In
New Orleans, the two best Muffulettas, bar none, can be had a Central
Grocery or at Napoleon House on Chartres Street. At Central Grocery,
you stand in line at the counter to shout your order. You can eat
your sandwich while wandering through the tiny, crowded grocery.
You'll find open barrels of flours and beans, wooden crates of dried
salt cod, huge jars of olive salad and oil-cured olives, every brand
of olive oil imaginable along with boxes of every size and shape of
pasta made. The Napoleon House is a real cafe and bar located in one
of the French Quarter's oldest buildings. Here you may dine
unmolested by elbows and tromping feet."

From: Rich Harper
Submitted By DALE SHIPP On 07-05-95

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