This is one of THE sandwiches of New Orleans. It's meant to be made ahead of time and enjoyed at your leisure. Traditionally served in a round loaf on sourdough or Italian bread, I chose ciabatta for its ease in slicing. This sandwich travels well and can be served cold or at room temperature. —inpatskitchen
Test Kitchen Notes
InPatsKitchen’s NOLA Muffaletta drew me in right away with its vibrant olive salad, which is the backbone of these jam-packed sandwiches. The olive salad is vibrant in color and flavor, thanks to the addition of capers, giardinera, and red onion. The recipe made far more than I needed for my muffaletta, but I put it to good use in both pasta and potato salads, creating a trio of great road trip foods! The sandwich is by far the best option, of course: the ciabatta bread soaked up the juices of the salad and the flavors melded to create a wonderful, easy-to-pack, portable lunch!? —duclosbe1
4 to 6
For the olive salad
cups Kalamata olives, finely chopped
cups pimiento stuffed green olives, finely chopped
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!