LEVEL 1 — PLATE AND KNIFE

MUFFULETTA

(say it like this: “Moo-fu-LEHT-uh”)

Make way for the muffuletta! This regional sandwich got its start in the Big Easy, aka New Orleans, Louisiana, and remains a specialty there to this day. Interestingly enough, despite the muffuletta having a decidedly Italian background, the sandwich is nowhere to be found in Italy. So how do you eat it? A muffuletta is typically served at room temperature, and while some may protest, we say there’s nothing wrong with toasting yours up if the mood strikes.

SANDWICH FACTS

• The sandwich was not always called a muffuletta — the name carried over from the muffuletto bread the sandwich was made on.
• The muffuletta is the brainchild of Sicilian immigrants, who arrived and settled in New Orleans in the late 1800s to early 1900s.
• The first muffuletta sandwich was made in 1906 by Salvatore Lupo at Central Grocery, his specialty market in New Orleans’s French Quarter.
• The approximate diameter of a loaf of muffuletta bread is 10".

BETWEEN THE BREAD

ADD-ON RECIPE

Olive Salad

• Green olives
• Black olive
• Celery
• Cauliflower
• Carrots
• Sweet peppers
• Onions
• Capers
• Parsley
• Pepperoncini
• Oregano
• Garlic
• Vinegar
• Herbs
• Spices

• Chop all the vegatables. Mix the vegetables with all the other ingredients and it's ready to use!