Muffaletta

Recipe courtesy Bobby Flay

Show: Throwdown with Bobby FlayEpisode: Muffaletta

Rated: 3 stars out of 5Rate itRead users' reviews (13)

Prep Time:
25 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: --
Total:: 25 min

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Ingredients

1 cup mayonnaise
1/4 cup sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 red onion, diced
2 cups each pitted picholine and cerignola olives, coarsely chopped
1 cup roughly chopped piquillo peppers
1 bunch flat-leaf parsley, leaves roughly chopped
1/4 cup chopped fresh oregano leaves
Kosher salt
Freshly ground black pepper
1 muffaletta or small round Italian loaf
2 ounces each thinly sliced Genoa salami, hot soppresata, Salchicon de vic or other dry salami, and serrano ham
2 ounces thinly sliced aged Manchego cheese

Directions

Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.

Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.

Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.

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Comments & Reviews

recipe Muffaletta
Ann Marie Estero, FL 07-04-2009
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It's all about good food.
Rated: 4 stars out of 5

This sandwich is delicious! TRY IT! It makes for a perfect picnic sandwich as you can wrap it well in foil, place it in a... plastic zip top bag and throw it in the cooler. The longer it waits, the better it gets! As for the previous reviewers: It is what it is. No one claimed to be making "the original" muffuletta. Some people need to get off their high horse and get a little more joy out of life.Read more
recipe Muffaletta
Gerry Colorado Springs, CO 05-13-2009
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Spelling problem - Muffaletta/Muffuletta
Rated: 5 stars out of 5

I agree that Bobby's sandwich is very good, but not authentic. He never claimed that it was. He called it a "Spanish-Style... Muffaletta" on Throwdown. GOOD NEWS: the recipe for the original sandwich from Century Grocery in New Orleans does exist (along with several Emeril "kicked-up" versions) on this site, but under the spelling "Muffuletta". Who knows what the correct spelling is, (I certainly don't) but check out the recipes under both spellings. There are slight variations and all I've tried are good. And just for the record, you'll find just as many variations of this beloved sandwich in The Big Easy itself. Just snack your way along Bourbon Street.Read more
recipe Muffaletta
Pam La Quinta, CA 04-29-2009
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The best of many
Rated: 5 stars out of 5

I had never heard of Muffaletta before, so I tried three recipes to see which one I liked best. This was the absolute winner.... Loved it. Read more
recipe Muffaletta
Lisa Rockford, MI 08-10-2008
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Why the sauce??
Rated: 2 stars out of 5

I've been to New Orleans and have had the muffaletta. It instantly became my all time favorite sandwich. It needs no mayo,... sugar, vinegar...just some really good olive salad and of course good bread, provalone and meats. Why is there no simple recipe on this website for it? I bought a New Orleans cook book while down there and thankfully have it. Just surprised it's not on here. Emeril should have had it on here!Read more
recipe Muffaletta
Mary Beth Hilliard, OH 07-20-2008
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Good Sandwich but Not a Muffaletta
Rated: 4 stars out of 5

Actually a great sandwich, but definitely not a true Muffaletta. Too bad the site doesn't include the competitors recipes as... well. Made it with a loaf of ciabatta (great for soaking in the juice of the "salad") Definitely way too much "salad" for one sandwich. It is of course the "salad" in this recipe that takes this far from being close to a true to the original. I'm thinking of using this great leftover dressing to make some potato salad!Read more
recipe Muffaletta
William Destrehan, LA 07-01-2008
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Big City Boy Makes Bad!
Rated: 1 stars out of 5

Why makes a regional chef think that he can completely change a classic recipe from another part of the country and still... call it by it's original name? The "Muff" is a New Orleans staple. If you wish to change it, go ahead...but this is not a Muff. Bobby, stick to what you do best; copying southwest cooking.Read more