Famous New Orleans Easy Muffuletta Sandwich Recipe | The Pure Taste (2024)

FAQs

What is the original muffuletta sandwich? ›

The muffaletta is one of New Orleans' most iconic and identifiable dishes. Made on large rounds of sesame bread and layered with olive salad, genoa salami, ham, mortadella, provolone and Swiss cheese, the muffaletta is clearly Italian in spirit and yet no such sandwich exists in Italy.

A muffaletta is a famous italian sandwich invented in New Orleans with cured meats (ham and salami), provolone cheese, olive dressing and great bread. The olive dressing sports chopped green and black olives with onions and olive oil and spices, and the bread is a round sesame-seed roll big enough for sharing.

A muffuletta is one of the three iconic sandwiches in New Orleans, a proud trio that also includes po' boys, of course, and the Vietnamese version, the banh mi. Like most traditional bites, a muffuletta isn't just a sandwich, it's a history lesson.

The muffuletta bread has origins in Sicily, Italy. The muffuletta sandwich is said to have been created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant.

The muffuletta–a mammoth sandwich of round sesame bread layered with Genoa salami, ham, mortadella, cheese, and olive salad–is a signature dish of New Orleans.

The muffuletta is not the only sandwich that traces its roots back to New Orleans (count the po' boy in there, too), but it does come the closest to shouting, “You're in the Big Easy!” Its origin story is well told: Creator Salvatore Lupo was one of nearly 300,000 Sicilian immigrants who landed in New Orleans between ...

Po' Boy: This is perhaps the most famous sandwich in New Orleans, made with either fried seafood (such as shrimp or oysters) or roast beef, and served on a long, crusty French bread roll.

True muffuletta bread is a wide, round, flat loaf, covered in sesame seeds, with a soft crust and a texture somewhere between focaccia and ciabatta. It's not commonly made anywhere else in the country (or the world, as far as I know), but your next best bet is to use some good soft ciabatta or focaccia.

Perhaps more than anywhere else, New Orleans is a city filled with iconic dishes. Po' boys, jambalaya, gumbo, beignets — these dishes define the city's cuisine and culture to the outside world.

The iconic dish of New Orleans

Gumbo is rich in flavor and history. With roots in Western Europe, Africa, The Caribbean and Native American culture, the strongly-flavored stew is quite literally a melting pot of cultures. It consists of the Cajun holy trinity of vegetables - celery, bell peppers and onions.

What is New Orleans signature dish? ›

1. GUMBO. Gumbo is found on both Cajun and Creole tables in and around New Orleans. Originating from the African word for Okra, gumbo began as a boiled or stewed okra dish with rice.

The traditional muffuletta is served warm, and is big enough for two people (you can also get it in half and quarter sizes).

Layer olive-salad-laden side of bread with overlapping slices of ham, salami, mortadella, provolone, and Swiss. Top with oil-coated side. Cut loaf into four wedges; serve with Zapp's Cajun Crawtator potato chips and Barq's bottled root beer or mini screwtops of Merlot.

Is a Muffuletta Served Hot or Cold? Throughout New Orleans, you'll find muffulettas served either warm or cold, depending on the restaurant. The most famous spot for a muffuletta — Central Grocery — serves cold-style muffulettas to highlight the Italian cold cuts, while others, like Napoleon House, serve it warm.

The invention of this oversized sandwich is credited to Salvatore Lupo, the proprietor of Central Grocery & Deli on Decatur Street in the French Quarter. The “Home of the Original Muffuletta” opened in 1906 and has been selling the sandwich for over a century.

A Muffaletta sandwich is a type of Italian-American sandwich that originated in New Orleans, Louisiana. It is typically made using a round loaf of Italian bread, such as focaccia or ciabatta, that is sliced horizontally and filled with layers of cured meats, cheeses, and olive salad.

In 1971, Don and Dolores Dissman founded the company in a "small, hole-in-the-wall shop" in Austin, Texas, on South Congress. The initial menu consisted of one sandwich, called "The Original," consisting of mixed meats, cheeses and black olives on a freshly made, toasted bun." It was based on the muffuletta sandwich.

Another American tradition born in the French Quarter, the Muffuletta sandwich is a true New Orleans classic and an important part of any Mardi Gras party. This legendary sandwich was invented at one of the city's oldest markets, the Central Grocery.