Muffuletta Sandwich Recipe

  

I love a good sandwich in the summertime. Sure, salads are great too, but I find a sandwich to have much more staying power, especially if I’m busy doing yard work, sightseeing, or just playing in the sunshine. Plus, a sandwich is much easier to transport for a picnic at the park, beach, or backyard.

Photo from Central Grocery

Have you ever heard of a muffuletta sandwich? It is an iconic New Orleans favorite created at Central Grocery and Deli. A muffuletta is filled with Italian cold cuts and cheese. The difference-maker is the olive salad, which is somewhat like a tapenade but chunkier. It’s a combo of olives, garlic, herbs, olive oil, and vinegar and gives the sandwich a complex flavor beyond the typical Italian sub.  

For me, the key component of a good sandwich is the bread. The traditional muffuletta bread is round and topped with sesame seeds. I used a delicious slow-fermented olive oil ciabatta from my recent Wildgrain box order. It was perfect—soft on the inside, crusty on the outside, and just the right amount of sourdough tang. (FYI: I have a terrific deal to share with you from Wildgrain! See the below!) 

You will want to make the muffuletta olive salad a day or more ahead, so the flavors have a chance to mix and mingle. Otherwise, a muffuletta is a snap to put together. I think the sandwich is even better the next day, so feel free to make it the day before and store it in the fridge. 

Now, for the Wildgrain deal mentioned above. If you follow me on social media, you know I’ve enjoyed all the wonderful items I received in my first box. Wildgrain is the first membership box that delivers bake-from-frozen sourdough breads, fresh pastas, and artisan pastries to your home. Everything bakes within 25 minutes (no thawing!) and are made with clean ingredients.

My box contained three different sourdough loaves of bread (including the ciabatta I used for this Muffuletta recipe), sourdough rolls, croissants, and two kinds of pasta. 

Here’s the deal, and it’s a big one: Follow this link to order your first Wildgrain box and use the promo code SUNFLOWERLIFE, and you’ll get $30 off your first order! (And I’ll get a small commission as well.) Not only are the breads delicious, but I love having them delivered right to my door. Especially since the nearest artisanal bread bakery to my home is a 30-minute drive. Give them a try! 

Greek Salad Turkey Wrap

In much the same way my body and spirit crave comfort foods in colder weather (mac and cheese, pot roast, hearty soups), the longing turns to fresh veggies and fruits as the temperature rises. Maybe it’s the plethora of fresh produce at the farmers market and grocery store? Maybe it’s just the heat? For whatever the reason, my crisper drawers and hanging wire baskets are bursting with freshness.

This Greek Salad Turkey Wrap is a wonderful way to pack a lot of veggies into one meal. It's based on a sandwich I always order at a local coffee shop. It makes a great sandwich for a picnic, lunch at work, or a light summer supper. There are no exact measurements with this recipe since everything can be added to fit your personal tastes. Just be sure to not overload the wrap or you’ll have trouble rolling it all up. 

To be honest, I’m terrible at filling a wrap. I always put in too much.

Greek Salad Turkey Wrap

Makes one sandwich

1 wrap (I like spinach wraps.)

1 to 2 slices deli turkey

Mixed greens

Feta cheese

Red onion, thinly sliced

Sliced olives

Cucumber, thinly sliced

Tomato, thinly sliced

Radishes, thinly sliced

Greek salad dressing (I found this in the produce section of the grocery store.)

           

Lay the wrap on a flat surface. Layer on the remaining ingredients. Roll up the wrap, cut in half, and enjoy.

Picnic Tips with Apple and Brie Sandwiches

Perhaps the easiest way to make a meal into an event is by going on a picnic. The most basic lunch or dinner seems special when dining alfresco.

To be ready at a moments notice, keep a picnic kit packed with the essentials so you can grab and go. The kit can be a traditional basket, backpack, tote bag, cooler bag, or a cooler or suitcase-on-wheels. Just be sure to keep in mind your picnic location. You don’t want to find yourself wheeling a picnic kit over rocky terrain or carrying a heavy basket up a remote hillside.

The kit should contain the basics:

• A blanket, sheet, or tablecloth to sit on and a plastic tarp in case of dampness.
• Dinnerware, such as heavy-duty paper plates, napkins, and plastic utensils, which are available in many fun colors and designs. For the environmentally conscious, pack reusable plastic dinnerware and cloth napkins. Just tote everything back home to be washed.
• Serving utensils
• A sharp knife
• Cutting board
• Bottle opener
• Corkscrew
• Paper towels and hand wipes
• Garbage bag
• Insect repellent
• Sunscreen

When you’re ready, all you need to add is the food and you’re all set. For a picnic, the rule of thumb is to keep cold foods cold and hot foods hot. Start by picking food that taste just as good cold as hot. (One of the reasons fried chicken is a popular picnic staple.) Also, keep the menu simple. Nothing too

fussy.

One of my favorite picnic meals is this apple and brie sandwich. Just pack up the ingredients and assemble the sandwich on site. It is simple to make but gives a picnic an elegant flair. (Don’t worry about keeping the brie cold unless it will be a long time before you dine or it is an extremely hot day. Brie tastes better at room temperature.)

Apple and Brie Sandwich

Serves 2

4 slices good sturdy bread

2 tablespoon bottled mango chutney

1 apple, sliced

6 slices brie cheese

1 small bunch watercress (optional)

           

Spread mango chutney on each slice of bread and layer with apple, brie and watercress. Cut in half and serve.