Memphis Muffuletta

Name: Memphis Muffuletta
Yield: serves 8
Ingredients: 3/4 cup mayonnaise; 1/4 cup olive oil; 3 tablespoons red-wine vinegar; 1 tablespoon honey; 1 tablespoon fresh lemon juice; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; Freshly ground black pepper; 1 red onion, diced; 1 carrot, diced; 1 cup diced black olives; 1 cup diced green olives; 1/2 cup diced marinated artichoke hearts; 1 cup diced piquillo peppers; 1/2 cup diced celery; 1/3 cup chopped fresh flat leaf parsley leaves; Kosher salt; 1 muffuletta or round Italian loaf (10 to 12 inches in diameter); 2 ounces each thinly sliced Genoa salami, hot soppressata, mortadella, and smoked turkey; 2 ounces each thinly sliced imported Swiss cheese and aged provolone

December 9, 2011

New Orleans is one of our favorite “kick back” vacation destinations. We go there for the people, the food, the music, and the overall vibe. New Orleans is second only to Memphis in vibeness. We also go there for the sandwiches, and always make a point of digging into one of their most famous, the muffuletta, every time we visit. It’s a killer sandwich, made with spicy Italian meats, cheeses, and a knockout marinated olive salad, the aroma of which is so powerful that when you’re waiting in line it’ll cause you to salivate! Our Memphis Muffuletta has bayou roots for sure. We start with a large round Italian loaf with a sturdy texture, so it can hold up to the delicious mix of ingredients. The meats and cheeses vary, but our favorite is a muffuletta with salami, hot soppressata, mortadella, smoked turkey, Swiss, and aged provolone. Our Memphis kicker is the addition of smoky piquillo peppers from Spain. They infuse the piquant olive salad with an incredible flavor. When it comes to cheese, we go for two flavorful varieties—an imported Swiss and an aged provolone. We call this our backyard sandwich, because it’s actually best if you assemble it in advance and allow it to marinate for about 30 minutes on the cutting board. Then you can cut the big loaf into eight wedges and have dinner on the patio. In New Orleans tradition, serve this sandwich with a cold Abita beer and some spicy Zapp’s potato chips.

Recipe notes