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New Orleans Muffaletta

1 loaf Italian Bread, round
Ham
Salami
Provolone Cheese
Mozzarella Cheese
Olive Salad (available from most Italian groceries and delis)

Slice the loaf of Italian bread in two and warm in an oven until toasty.
Place the cheeses on one half and the meats on the other. Thickness and
quantity of cheese and meat can vary with each individual, but one layer
of each ingredient is standard. Cover the half that has the meat on it
with olive salad. Put the two halves together and cut in quarters.


There are three crucial elements to making a good muffaletta:

Fresh, quality ingredients.

Good olive salad. The Central Grocery in New Orleans, which probably
makes the definitive New Orleans Muffaletta, now sells their olive
salad by the jar. It's available in groceries across New Orleans,
but I don't know if it is distributed past here.

Warming the bread *before* making the sandwich. Many people put
everything together on the bread and shove the whole thing in the
oven. This is wrong. When you remove the sandwich, the cheese
and the olive salad are way too hot. If you heat the bread before
making the sandwich, the cheese will melt on the warm bread, the
meat will warm up, and the olive salad will stay around room
temperature.

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