{"id":319,"date":"2017-09-06T09:33:00","date_gmt":"2017-09-06T09:33:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=319"},"modified":"2017-09-06T09:33:00","modified_gmt":"2017-09-06T09:33:00","slug":"make-a-north-end-muffuletta","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=319","title":{"rendered":"Make a North End Muffuletta"},"content":{"rendered":"

Sometimes we eat something delicious because we need that particular item for a photo shoot. That was the case of a recent muffuletta adventure. For a recipe we turned to our old friends at Serious Eats. (How to Make Classic New Orleans Muffulettas<\/a>.)<\/p>\n

(Note<\/strong>: We've seen more than one spelling for the name of this sandwich, but we're going with Muffuletta as used by Central Grocery<\/a> in New Orleans, "home of the original Muffuletta.")<\/em><\/p>\n

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Here is our version, before pressing. We were pretty pleased with the result. Naturally, there are things we would do a bit differently (more oil in the olive salad) next time, but it was delicious! This was part of a newspaper column we were doing on "Sandwiches for a Crowd."  <\/p>\n

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Finding the Bread<\/strong><\/span><\/h2>\n

Over on Serious Eats, Kenji wrote, "This is the only ingredient that is truly difficult to source outside of New Orleans." Penny remembered  Scali bread<\/a> at Bova's Bakery<\/a> in the North End that seemed to fit the specs. So off we went to the perfect neighborhood for gathering muffuletta ingredients.<\/p>\n

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They not only had it but, as you can see, had it in two sizes. Since this sandwich was for a small group, we picked the smaller loaf, but for you the bigger one might be a better fit.<\/p>\n

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Slicing Up the Filling!<\/strong><\/span><\/h2>\n

For the filling we walked over to Salumeria Italiana<\/a>. We knew they would have the meat, cheese, and makings of the olive salad. They thinly sliced everything we needed for perfect stacking.<\/p>\n

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We bought mortadella, provolone, fennel soppressata, hot capocollo, and, for our own touch and a light color in the center, added a bit of porchetta. The containers hold olives and the pickled vegetables that make up the olive salad.<\/p>\n

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Step one is to chop those with some capers, mix with olive oil, and spread it on the bread. This is even better when you make it ahead and give the ingredients time to mellow and blend. <\/p>\n

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Next, stack the meat in layers.<\/p>\n

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Wrap the sandwich, weigh it down, move it to the refrigerator, and let a few hours do their magic.<\/p>\n

We mentioned above that this is a sandwich for a crowd. You can make as many as you need. Prepare the salad ahead, assemble, and weigh-down the beast long before your guests arrive.<\/p>\n

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Then serve it up on a cutting board and let everyone slice off the size piece they would like. Easy for entertaining, a fall picnic, or to bring to a potluck.<\/p>\n

What's on your Food Lover's shopping list? <\/em><\/span><\/p>\n