I don't normally necro-bump but wanted to share and I'm not gonna start a new thread just for this.
Back when I lived in Galveston TX, there was this hole in the wall place that made the best comfort food... patty-melts, shrimp po-boys, etc. One of my favorites was their original recipe Muffaletta sandwich.
For those not familiar, the Muffaletta originated in New Orleans' French Quarter. It's essentially a 10-12" round French bread loaf with toasted sesame seeds... filled with Capicola ham, Mortadella ( pork), Genoa salami, mozzarella, provolone, Swiss, and the main ingredient... olive salad. If you don't like olives then you won't like it... end of story.
But when my olive-hating wife tried it, she fell in love with it. I think it's the culmination of flavors and at least for my wife I think it became an acquired taste. It's just so damned good and this place in Galveston is famous for theirs.
So a couple months ago we took a little day trip down to the island and while we were there we stopped by and brought one back. Just for perspective, these sandwiches weigh approx 3.25 lbs each. They aint small lol.
And since I was still craving more after we finished off the one we bought, I decided to try making my own. I figured it would be tough to replicate the one that I fell in love with but I gave it a shot. I tried to source the bread locally but between two groceries and three bakery's... came up short. So I improvised and by the time it was all said and done, I had one that was even better than the original imo.
Anyway... I've made probably 5-6 at this point ( much smaller than the original)... mostly for my wife to take to work but so far neither of us have burned out on them. They're just so damned good and it's really cool that I can now make em at home.
My version:
Herb & garlic french loaf
Toasted sesame seeds
Boars Head Genoa salami
Boars Head pistachio mortadella
Boars Head Black Forest ham
Deli smoked mozzarella
Deli baby-Swiss
Sargento smoked provolone
Central Grocery Olive Salad
* Toasted in the oven ( open-face) at 350* for 10 minutes ( then folded together after a few mins of cooling.
