Muffuletta Sandwich

I'm still in the process of transferring recipes from the old blog to this one as I make them. It's been too hot to bake, so here's a great sandwich. Today, I'll focus on a recipe that originated in a New Orleans grocery deli and is served locally only at Muffulettas in St. Paul, MN (http://www.muffuletta.com/). My recipe comes from http://www.gourmetsleuth.com/Muffaletta.htm, but has been adjusted a little. The bread choice is not authentic, but easily available and not requiring me to bake it myself. The restaurant serves the sandwich on focaccia bread, which is then sliced into wedges. I recommend using canned anchovies-the paste just doesn't have the right flavor and you can freeze the remainder for later. I'm too lazy and cheap to search out and store cocktail onions, so I use chopped vadalias.

Muffuletta Sandwich

The Olive Spread
2/3 cup Green olives, pitted and -coarsely chopped
2/3 cup Black olives, pitted and -coarsely chopped
1/4 cup Pimiento, chopped
1/4 cup chopped Vadalia onion
3 Cloves garlic, finely minced
1 Fillet anchovy, mashed (can freeze remainder of can for later).
1 tablespoon Capers (chopped finely or mashed)
1/3 cup Finely chopped parsley
1 teaspoon Oregano
1/4 teaspoon Black pepper
1/2 cup Olive oil
1 tablespoon red wine vinegar

Mix all the ingredients together. Cover and allow to marinate over night or a minimum of 12 hours.

The Sandwich
1 large Loaf Italian Bread
1/3 pound Hard salami, very thinly -sliced
1/3 pound Ham, very thinly sliced
1/3 pound Provolone, thinly sliced

Slice loaf in half horizontally and slightly scoop out insides. Layer on salami, ham and Provolone. Spread on olive spread at least 3/4-inch thick. Replace top half of loaf and cut into serving size pieces.

Another version of this sandwich can be found at this site.
http://www.colorpro.com/great-sandwiches/muffuletta/recipe.htm#OliveSalad

Yet another, complete with bread recipe can be found at this site.
http://www.nolacuisine.com/