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Kicked-Up New Orleans Muffuletta Recipe

Kicked-Up New Orleans Muffuletta

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Average Rating:

Total Reviews: 15

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  • on May 02, 2011

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    I love Emeril for coming up with this winning recipe. The key to a good muffuletta is the olive mixture, the longer you let it sit, the better the sandwich. I have been to New Orleans several times and going to Central Grocery for one of their muffulettas is a family tradition. We love their muffulettas so much, we've paid premium to have them shipped. No more is this an issue after discovering this recipe. Its so close to the real deal (unlike many restaurant wanna-be's, I now make these instead of buying them. The only issue I have with this recipe is the suggestion to warm it up! Although i'm sure that tastes great and elevates this sandwich to another level, muffulettas are supposed to be served cold!

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  • on August 21, 2010

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    Super easy - - bought all the ingredients at Trader Joe's and just assembled it! I did substitute the meats a little, and used provolone and asiago cheeses, plus used Trader Joe's green olive tapanade to substitute for the olive salad and it tasted great! I did add a little heat to the tapanade which probably brightened it's flavor. Rave reviews from family and friends.

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  • on August 10, 2010

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    My husband and I just came back from New Orleans a few weeks ago and we were craving a muffuletta sandwich. This takes a bit of time but so worth it. It was full of all kinds of flavor!!! The olive salad and melted cheese made this sandwich fantastic!!

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  • on April 25, 2010

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    There are lots of ingredients, but they marry together beautifully. I couldn't find all the Italian meats, but substituted as best I could. The olive salad really makes this sandwich. I also used pepperadews as they are a little sweeter. There was salad left over for another sandwich later!

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  • on February 08, 2010

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    Look over the list of ingredients . . . what's to say? This was a tasty and delicious as can be!

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  • on March 13, 2008

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    I made this sandwich for a picnic and my friends could not stop raving about it! Also, I served the leftover olive salad as a side dish. To my amazement, there were NO leftovers to take home! Make the sandwich the day before and don't bother heating it up. Tastes just as good.

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  • on December 01, 2007

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    this will be a new addition to New Years Eve Party, Thanks Emeril.

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  • on May 04, 2007

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    Just what I was looking for!

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  • on April 29, 2007

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    This is absolutely delicious--the supreme sandwich. We make our own big round loaf of home made bread with roasted sesame seeds on top, slice it open, put the ingredients in, and do like Emeril says!!! Wrap it in foil and bake it until it's warmed through and the cheese is gooey! People go nuts over this thing, and it's so rich with the oil and marinated veggies. Do them a couple of days ahead, and the flavors just steep together beautifully.

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  • on April 28, 2007

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    This IS my favorite olive salad. Just like being back in New Orleans :

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