The Muffaletta sandwich was invented at New Orleans’ Central Grocery by Sicilian immigrants in the early 20th century. And even though the Saints are not in this year’s Super Bowl, the Muffaletta sandwich, in all its meat and cheese and brilliantly topped decadence, is the perfect choice as Super Bowl fare for these topsy-turvy times. (Scroll down for a Muffaletta sandwich recipe.)
For starters, both Tampa Bay and Kansas City have large Italian-American populations. Each city has Italian groceries where Muffalettas can be found. And the Tampa Bay Buccaneers even had an Italian-American quarterback, Vinny Testaverde, way back from 1987-1992.
The Muffaletta is familiar, like current Buccaneers QB Tom Brady and Italian subs, but different in unfamiliar uniforms and distinct toppings.
Finally, and most importantly, this is not the year for giant sandwiches fit to serve large crowds. We can do more with less by upgrading the quality of our food to offset the diminished quantity of guests. No offense to the classic Italian sub, but look at this year as the opportunity to make your own version of a gourmet Italian sandwich appropriate for a small gathering and a Big Game.
The Muffaletta has the usual suspects of Italian meats and cheeses, but it’s elevated to a distinct level by a heaping topping of olive salad (see recipe below) that adds a complexity as it soaks into the bread and compliments the other ingredients through a contrast in flavors and a period of amalgamation achieved through gentle pressing.
So, since we’re doing so much different these days, even celebrating the Super Bowl with smaller groups, take this opportunity to upgrade your Italian sandwich for the Big Game or any occasion, go with a Muffaletta. It’s a sure winner. Here’s how to make a Muffaletta sandwich.
Muffaletta Sandwich Recipe (serves four):
Ingredients:
A rounded loaf of bread (semolina, sour dough, basic Italian, seeded or not)
¼ lb. salami sliced
¼ lb. mortadella (or bologna) sliced
¼ lb. capicola (or ham) sliced
⅛ lb. provolone cheese sliced
⅛ lb. Swiss cheese sliced
1 cup olive salad (or to taste) + oil from the jar
Assembly:
Slice the bread horizontally into even halves
Drizzle olive oil from the olive salad over interior of both halves of the bread
Layer first the meats then the cheeses over the bottom half of the bread
Spread the olive salad evenly over the meats and cheeses
Top the sandwich with the remaining half of bread
Seal the sandwich in plastic wrap and weight with books or anything that applies gentle pressure. This can be done in the refrigerator overnight or on the counter for an hour.
Serving:
Remove from plastic, slice into four even pieces; serve one piece per person.
Olive salad can be found in Italian markets or ordered online. To make your own:
1 cup green olives with Pimentos, sliced
1 cup black olives, pitted and sliced
1 cup Gardiniera (pickled cauliflower, carrots, celery, pepperoncino)*
1 Tbsp. capers, chopped
4 garlic cloves, minced
2 Tbsp. Italian parsley, chopped
2 tsp. dried oregano
1 tsp. crushed red pepper flakes
1/2 cup Roasted red peppers
1 cup Extra Virgin Olive Oil
3 Tbsp. red wine vinegar
Mix all the ingredients in a bowl or jar, cover or seal and allow to marinate for at least 24 hours before using.
*Giardiniera can also be found in Italian groceries or online. To make at home, improvise with the ingredients you can find, leaving any out if necessary.