| There are 48 comments on this blog. This blog is locked and no further comments are permitted. |
|
|
Pete’s appetite after running through 5 girls in 1 day
|
|
|
Had those sandwiches when I was there in NOLA for Mardi Gras in February.
Excellent is an understatement.
|
|
|
Delicious, but man, the right bread is the hardest thing to swing if trying to make at home. 
It’s like a combination of Italian roll and ciabatta.
|
|
|
Most definitely, you would probably have to find an Italian Market close to you that carries the bread to make them at home, but what a creation 
|
|
|
Pete...can you recommend a couple of sandwich shops that sell this sandwich?
I'm excited about All'Antico Vinaio coming to LA. It's considered to be the best sandwich shop in the world that started in Florence, Italy. They have a location in NYC and two are opening soon in Los Angeles.
A friend tried their mortadella and pistachio creme sandwich at their NYC location and she said it was the best sandwich she's ever had.
|
|
|
I do love me some Italian (sandwiches). 
|
|
|
@ MA1 : I've only had them in New Orleans...
I'll be on the lookout and find a spot Cortino's in Anaheim is probably a can't miss place ...
Brookhurst / Orange --- actually in the Little Arabia section of town
@ Hunterbee : Funny thing, I don't really crave something to eat after
seeing a lovely lady... I prefer my Grande Hot Caramel Macchiato at Starbucks for some reason
|
|
|
MA1, All'Antico Vinaio is exactly what came to mind when I was writing about the bread!
I remember the guy carrying a tray of fresh loaves from their bakery across the street and the counter guy slicing each one as he made the sandwich. Sounds like you have some fond memories of that place yourself!
|
|
|
@FNS
I've never had their sandwiches, which is why I'm looking forward to having them when they open up in LA. My family is a big fan of mortadella, so that sandwich sounds amazing.
The muffaletta sandwiches Pete is talking about sounds amazing as well.
|
|
|
I just ordered the 6 to 8 people amount of Muffuletta Sandwich on GoldBelly.com
They will ship it for free via Fedex in a dry ice packaging carton
Just type Muffuletta Sandwich in the search bar
|
|
|
Pete...let us know how it is. Very cool.
|
|
|
I most certainly will
Central Grocery on Decatur in the French Quarter --- Not far from your Pirate Bar --- Was the originator of the Muffuletta Sanwich and make them for GoldBelly to ship and be their cash register of sorts
|
|
|
Pete I'm hungry now
|
|
|
me too, starved all of a sudden.
first sushi and now a sandwich containing an entire Italian meal - gawd i am dying of hunger.
btw love Nicks in Seal Beach - not sure if they make this specialty, prob not.
|
|
|
Dayum! I'm hungry
Thanks Pete
|
|
|
yep, been seeing lots of goldbelly commercials where they ship iconic food overnight...like in a kit
might have to skip a session to have a few sandwiches
you linked it already
never tried the service, but love pastrami sandwiches and smoked salmon....so it's possible i try it sometime soon and seems like it would ship well
|
|
|
going to browse and try and do this 
now frigging hungry
|
|
|
I’ll take the Muff hold the uletta
|
|
|
If you're ever in New Orleans, and don't want to hassle with the French Quarter, then here is my recommendation for a great Muffuletta Sandwich !
Mahony's Po-boys & Seafood - Uptown
It's on Magazine Street just west of Louisiana Avenue
I like Uptown New Orleans to stay and eat Breakfast & Lunch, Dinner will take me anywhere though.
|
|
|
Damn that looks good. Nothing I love more than eating a good sandwich, well, maybe there's one thing....
|
|
|
I'd rent out my butthole for one of those
🤣🤤 Lol🤤🤤
|
|
|
that could make it's way into a lil porn script
|
|
|
Giuliano’s Original Deli in Gardena CA. Still has a nice bakery.
|
|
|
Pete making us horngry
|
|
|
Giuliano's in Gardena on Gardena Blvd has a Muffuletta on its sandwich menu.
I'll have to try one someday when I'm up in the South Bay.
|
|
|
I haven't found a true Muffuletta Sandwich in Orange County yet...
I think making your own may be the best way to go, and use a bread to your liking --- maybe a ciabatta or the like that is easy to source...
Ingredient 1: The Bread
This is the only ingredient that is truly difficult to source outside of New Orleans. True muffuletta bread is a wide, round, flat loaf, covered in sesame seeds, with a soft crust and a texture somewhere between focaccia and ciabatta. It's not commonly made anywhere else in the country (or the world, as far as I know), but your next best bet is to use some good soft ciabatta or focaccia.
If you live in New York, I like using the sesame seed-crusted semolina rolls from Parisi Bakery. These happen to be just the right texture and size to make a sandwich that easily serves two.
If none of these options are available, a good hoagie roll or submarine-style roll will work in a pinch as well. The key is that the crumb can't be too soft (or it'll get too soggy to eat and fall apart), and the crust can't be too hard or tough (lest it squeeze out the fillings as you bite down).
Ingredient 2: The Olive Salad
The muffuletta is a Sicilian-American sandwich through and through, and it really shows in the olive salad mix, which combines the sweet, sour, and olive oil-rich flavors anyone who has been to Sicily can tell you about. It's reminiscent of every Sicilian antipasti spread you'll see.
Recipes vary, but pretty much all of them contain chopped olives; chopped pickled celery, cauliflower, and carrots (giardiniera); garlic; olive oil; and vinegar. To this mix, I like to add some capers, along with roasted red peppers and chopped parsley. If you like your sandwiches hot, some pepperoncini with the seeds left intact would do the trick. Other options are fresh or dried oregano, or even anchovies.
The olive salad should be spread on the cut bread generously—you should almost not be able to see the bread through the salad.
Ingredient 3: The Cold Cuts
Again, the actual cuts used are not 100% strictly defined, but most sandwich-makers will use a combination of three cold cuts, along with some cheese. The cold cuts fall into these categories, and it's best to use one from each:
Coarse-ground cured sausages: Soppressata (hot or sweet), sopressa, salami, or pepperoni.
Emulsified sausages: Mortadella or bologna.
Cured whole cuts: Capicola, coppa, prosciutto, or speck.
For the best texture, you want the meats sliced as thinly as possible, then stacked. Some shops will do a single thick layer of each meat. I prefer to build up my sandwich in thinner layers, ending up with eight layers total, two of each meat and sliced provolone to give it a more uniform layer.
Ingredient 4: The Waiting
The final ingredient is one that is often overlooked, but ought not to be. The waiting comes in two stages. The first is for the olive salad. Letting it rest overnight in the fridge will improve its flavor, and thus your final sandwich. Unless you make one single muffuletta per year, this is actually not as difficult as it may seem: just make the olive salad in a huge batch and store it in a sealed container in the fridge to be used whenever the mood strikes. Under a protective layer of olive oil, it'll stay good for months.
The second waiting period is the more difficult one. After you've constructed that sandwich, those painstaking layers of meat and olive salad, the urge may be overwhelming to cut it open and bite right into it. I know the feeling! And you can do that, and your sandwich will be totally delicious. I promise. But if you wait...that's when things get really magical.
Stay strong. Wrap the sandwich up, set it aside, then go and listen to your favorite album twice. Come back, and your sandwich will have improved by leaps and bounds as the olive salad's juices slowly get absorbed into the bread and the whole thing forms a cohesive, delicious whole. I mean, can you imagine Tom Petty without the Heartbreakers?
The waiting is the hardest part.
And you will be rewarded for your patience.
|
|
|
MA1 how was the protest in Hollywood today?
|
|
|
Which protest? I'm not in Hollywood right now.
|
|
|
Man, the Bee Hive reeeaaallly loves sandwiches.
|
|
|
Who doesn't love a good sandwich? Reminds me of the stotties that fueled my youth.
|
|
|
Goldbelly.com --- fulfilled their order to me via Fedex this afternoon
Eating Muffuletta Sandwiches from Central Grocery & Deli - the originators of the Muffuletta - right here in beautiful OC California
They are so fresh too They pack it so well and with dry ice bags, it was almost as good as eating it on Bourbon Street
|
|
|
Bruh, Bring some of them Muffuletta's down to the yacht tomorrow !
|
|
|
thanks to pete...i'm getting closer to using these guys
might start with some lox/bagels type thing...seems like it would travel well
deserts look like no brainer
seeing some free delivery? sales?
legendary BBQ seems like it would travel well also
|
|
|
LOL
Learn something new every day
Seriously thought it was a "Muff Diving" type of blog
|
|
|
I walked by the store many times and didn't know the history of this sandwich, should have done more research on my one and only trip...but I got a huge amount of other great food!
Red beans and rice, char broiled oysters, boudin, cracklings, beignets at Cafe Du Monde, lots of great home made bread pudding, fried chicken at Willie May's Scotch house (the BEST!) and much more
RW
|
|
|
that looks yummy, now I'm hungury.
|
|
|
Not sure if this spot has already been mentioned. The Little Jewel of New Orleans downtown LA (near union station) offers a genuine muffuletta in either half sized or full size on the correct round loaf. I've never been to New Orleans so I'm not sure how authentic their offering is. Candidly I don't care, because it looks as it should and is damned tasty.
Jeez, now I have a hankering for one and I'm going to head that way soon. If June Moon was serious about renting her butt for one I'll happily pick up one for her as well.
Lugnutz
|
|
|
That goldbelly.com is the real deal !
Those Muffuletta Sandwiches were as fresh as being made right in front of you !
|
|
|
Hey Malloy,
A thank you for showing up at the white house today with the fresh Muffuletta Sandwiches for lunch.
They went excellent with the chicken noodle soup and ginger ale.
A very nice visit, perfect lunch and a perfect weather day for it.
|
|
|
You guys are having picnics too?
The faggotry is alive and thriving.
|
|
|
It's always a pleasure to visit the White House and have lunch with Whitelight
The Flamingos and White linen suits took me back to the Mid-80's and Miami Vice
But New Orleans was fresh in the air today and it was as if we were in Quarter Master Deli
at Bourbon & Ursulines in the French Quarter, and finished off with a walk to Cafe du Monde
by Jackson Square for a cup of Chicory Coffee and a fresh Beignet
|
|
|
The hot and black strong coffee, would have been the perfect finishing lustre, put on for the day.
And that's a straight shoot.
|
|
|
I'm jelly. This so romantic. This is real love. Bros b4ho's.
Can I get a peek. I like to watch.
|
|
|
These fuckers are taking a party bus to the Taylor Swift concert.
The Bee Hive are Switfter's.
BAAAM.....DOUBLE JELLY !!!
|
|
|
Do it Butz, she's fuckin hot!
|
|
|
Hey yo Pete,
I'm getting some Gino's East flown in from Chicago !
Make your way to the yacht on Monday, for a Chicago style pie !
|
|
|
I would love to eat June’s Muleffeta sandwich any day!!
|
|
|
OHHHH.......FUUUUCK.....YEEEESS !!!!!
|
| There are 48 comments on this blog. This blog is locked and no further comments are permitted. |
