Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

I have just returned from a fabulous vacation in hot and steamy New Orleans. Culinary delights abound in this dynamic city. One such delight is a muffuletta.

The muffuletta is a classic New Orleans sandwich, created by the original owner of the famous Central Grocery in the French Quarter. The muffuletta sandwich, containing Italian cured meats, cheese and a marinated olive salad, was originally developed in the early 1900s to serve Italians working in the Quarter.

What makes the muffuletta unique is the olive salad that is slathered on the bread. The mixture consists primarily of olives, celery, carrots, cauliflower, Pepperoncini, garlic, red peppers and olive oil. This olive mixture is marinated in the refrigerator for a couple of days to allow all the flavors to blend together.

Use leftovers of this delicious olive salad as a condiment for other sandwiches, spread on a baguette, add to a salad or use for a delicious fish marinade.

Muffuletta Olive Salad Recipe

1-1/2 cups green olives, pitted
1/2 cup Kalamata or black olives, pitted
1 jar Gardiniera, 16 ounces (pickled cauliflower, carrots, celery, and pepperoncini - find it on the pickle aisle)
1 TBSP green onions, thinly sliced
1 TBSP capers
3 each garlic cloves, thinly sliced
1/4 cup celery, thinly sliced
1 TBSP Italian parsley, finely chopped
2 tsp dried oregano
1 tsp crushed red pepper flakes
3 TBSP red wine vinegar
1/4 cup roasted red peppers (find jar next to Gardiniera on the condiment aisle)
1 to 1-1/2 cup extra virgin olive oil Kosher salt & ground pepper to taste

Crush each olive on a cutting board with your hand. Cut up any large pieces of vegetables in the Gardiniera. Combine all ingredients. Put into a bowl or jar, cover, refrigerate and let the flavors blend for at least two days and up to one week. Store in refrigerator for up to one month.

Muffuletta Sandwich

The New Orleans Central Market muffuletta contains a unique mix of Genoa salami, Mortadella, and Capocollo meats along with Mozzarella and Provolone cheeses. Locally, these cured Italian meats can be found in the deli case at Fred Meyer. The bread in a traditional muffuletta sandwich is made from a soft 10-inch round loaf, sliced diagonally. A soft French bread loaf, similar to those used on subway-type sandwiches will also work. Focaccia bread is a good substitute, as is a round loaf of sourdough bread which has been hollowed out.

1 10" round loaf Italian bread
4 ounces Genoa Salami
4 ounces Hot Capocollo (or other thinly sliced ham.)
4 ounces Mortadella
2 ounces sliced Mozzarella
2 ounces sliced Provolone, Fontina, or Swiss cheese
Olive Salad (recipe above)

Cut the bread in half lengthwise. Brush bottom side with the oil from the Olive Salad. Layer half of the salami on the bottom half of the bread. Continue to layer with overlapping slices of Mortadella, Mozzarella, Capocollo, Provolone, and then the remainder of the salami. Top this generously with the olive salad. Put the lid on and press it down. Cut the loaf into quarters to make 4 servings.

Contact Victoria at Victoria@northcountyoutlook.com or by phone 360-658-9903.