Shame on me.  I actually made this sandwich about 1 year ago (last spring break in fact), and I am just getting around to sharing it. It’s not that this sandwich isn’t delicious, I just got behind and when a few months had already passed into summer of 2013, I figured why not just wait until next Mardi Gras to share it.

Well, now is the time! Mardi Gras is next Tuesday, and I will probably be celebrating with lots of work (don’t be jealous), but I will be wishing that I was in New Orleans watching women reveal themselves for check plastic beads.  When I was a kid, my family and I used to go to the beach every year and watch the day-time, kid friendly parade in which we still got lots of beads but all layers of clothing remained on our bodies. And those childhood parades were one of the last times I celebrated Mardi Gras.

While I doubt there will be any super crazy shenanigans in our town (at least not for me), I can celebrate with lots of good Cajun food.  Basically, I will be celebrating Fat Tuesday the right way- by eating a lot and packing on some extra fat. Does it defeat the purpose to splurge on Fat Tuesday when I don’t celebrate the rest of Lent those in which I engage in abstaining from something? Nah.

Muffalettas are a sandwich associated with New Orleans and Cajun cuisine: lots of salty savory meats, and salty olive tapenade, and melted cheese.  You can definitely count me in.

Maybe I will make a king cake this year- I love eating plastic babies- and share that Cajun treat next year.

From Cinnamon Freud


For the Olive Tapenade:
2 cups chopped green olives
3 carrots, chopped
1/4 red onion, minced
1 cup chopped cauliflower
3 tablespoons capers
3 tablespoons olive oil
3 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried basil

For the Muffaletta:
Hamburger buns
Hard Salami, thinly sliced
Mortadella, thinly sliced
Capicola, thinly sliced
Provolone cheese, sliced


For the Olive Tapenade:

In a large bowl stir all ingredients together, making sure everything is mixed and well coat.  Cover and store in refrigerator at least overnight, preferably 2-3 days.

For the Muffaletta:

Preheat oven to 325°F.

Slice hamburger bun in half.  Spoon tapenade on bottom bun.  Layer on salami, mortadella, and capicola on top.  Top with Provolone and additional tapenade.  Place top bun on top.  Wrap sandwich tightly in foil.  Bake for 7-14 minutes, until warmed through and cheese is melted.

3 thoughts on “Muffaletta

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