Most states lay claim to a signature sandwich. Philadelphia, of course has the Philly cheesesteak. Florida has the Cuban, The Kentucky hot brown, a Pastrami on Rye from NYC and you might think that Louisiana would be the Po' Boy. While the Po' Boy is a signature sandwich for New Orleans, many people do not realize that The Big Easy is home to two tasty sandwiches, the Po' Boy and the Muffuletta.
In the early 20th century, the Sicilian farmers would sell their wares in the French Quarter. At the Central Grocery where they would often lunch, they would eat salami, ham cheese and olive salad along with loaves of French bread. It was suggested that if they put the ingredients together as a sandwich it would be easier to eat ... and it was.
What sets this sandwich apart from any other Italian sub, hoagie or grinder is the bread and the olive salad. A round loaf of Sicilian bread with sesame seeds is layered with the meat, cheese and olives and cut into quarters. It's a huge sandwich and a must try if you are in the Crescent City.
With the inspiration of the muffuletta in mind, this sandwich is a lighter version of the traditional and a perfect addition to a picnic or Summer supper. The key is the olive salad, adding our Sicilian Bread Dipping Seasoning brought yet another layer of flavor. Our Sicilian Bread Dipping Seasoning is hand blended from garlic, tomato, smoked sweet paprika, chipotle, basil, brown mustard, oregano, bay leaves, marjoram, thyme and rosemary. You can even make the sandwiches the night before and wrap them tightly in plastic, refrigerate and serve them the next day.
- 1/4 cup kalamata olives - pitted & sliced
- 1/4 cup pimento stuffed green olives, sliced
- 2 Tbsp balsamic vinegar
- 2 tsp olive oil
- 1 Tbsp Sicilian Bread Dipping Seasoning
- 1/3 cup artichoke hearts (in water) - drained and coarsely chopped
- 1/3 cup roasted red peppers - drained and chopped
- 1 garlic clove - minced
- 2 ounces Provolone cheese, sliced
- 4 ounces roasted chicken breast, sliced
- 1 16 oz loaf whole grain French loaf
- To prepare olive salad, coarsley chop olives, artichoke hearts, roasted red peppers and garlic.
- Transfer to a bowl and add vinegar, olive oil and Sicilian Bread Dipping Seasoning, stir to combine.
- To prepare muffaletta, cut the loaf of bread in half length wise.
- Spread 1/2 of olive salad onto top half of bread and the remaining olive salad on the bottom half.
- On the bottom of each roll place cheese slices and chicken.
- Cover the bottom of roll with top of roll.
- Wrap each sandwich tightly in plastic wrap.
- Refrigerate up to 8 hours.
- Cut into 4 equal pieces and serve.