Italian
Monte’s Mufuletta
The Mufuletta sandwich is a great party sandwich that combines great flavors together to create one fantastic meal. Capacola, Gabagool, Provolone, Mortadella, artichoke hearts, olive mix and Giardiniera mix are all star components in this sandwich.
When you hear the word mufuletta, you think of New Orleans, but it was the Italian immigrants from Sicily that made New Orleans their home, bringing with them this wonderful sandwich. It is said that the Italian men went off to work with a hunk of Mufuletta wrapped in a bandana, which doubled as their napkin. This portable sandwich did not need refrigeration, packed with cured and pickled items, all flavorful to fuel their day.
Being raised with the Italian values, Food and Family mean the world to me! This is why the precious, little time we get to take off from our busy and hectic lives, I try to spend with my family just enjoying each other.
One of our traditions is to go to “camp” on the 4th of July, it is a time to relax with friends and family, this time is loaded with family, friends, fun and of course food…lots of food! This is a special time where we all gather in a tiny town in Clearfield County PA., beautiful country and great times in the wild. Friends come from faraway places like New York, Maryland and of course Jeannette PA. to see the local friends we have made over the years, it is a great time with super people and of course…such of the most delicious food by some of the best cooks I know!
This year my time off over the 4th gave me some time to devote to my cooking, art and my new blog. I enlisted the help of my mother and we cooked and photographed a couple great family recipes that are recipes my brother Rob (a.k.a. R2) and I grew up eating and enjoying. More about those recipes to come in the near future…stay tuned!
The star of this post is an Italian Mufuletta Sandwich.
I had heard of this sandwich way back in my childhood when my mother became intrigued with the thoughts of a sandwich that was portable and looked fabulous. My mom has always loved a beautiful presentation when serving food. The Mufuletta starts me thinking of a checkered table cloth on the ground overlooking a beautiful view, a loved one beside you and friends to enjoy this view on a breezy summer day, wine glasses filled with chianti and an impressive mufuletta sandwich on the cutting board to share. Shear heaven in a picnic basket, a setting to relax and enjoy each other, taking some time to slow down and enjoy life!
Send feedback, pictures and stories of your results and how your loved ones enjoyed this dish, I cannot wait to hear about everyone’s adventures. Please respond if your family has a mufuletta recipe, I would be interested in seeing how the family tastes and traditions differ.
Enjoy!
TL
Great presentation for a house full of friends and family while watching the Big Game!
The sandwich travels well, super for picnics and gatherings…if there is any left over, lunches! This is a great snadwich for someone to take to work or hunting, because it does not need refridgeration until lunch. This is a favorite of the Monteparte family.
| Prep Time | 0 minutes |
| Cook Time | 40 minutes |
| Passive Time | 6 hours |
| Servings |
people
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Ingredients
- 1 loaf Italian Bread day old or toasted
- 1/2 jar olive mix rough chopped
- 1/2 jar Giardiniers mix drained and chopped
- 8 slices mortadella sliced on number 3
- 6 slices smoked provolone sliced on number 2
- 2 handfulls arugula leaves washed and dried
- 1 cup artichoke hearts packed in oil, drained
- 8 slices capicola or gabagool sliced on number 3
- 6 slices smoked provolone sliced on number 2
- 2 handfulls spinach leaves washed and dried
- 1/2 jar Giardiniers mix drained and chopped
- 1/2 jar roasted red pepper and eggplant spread
Ingredients
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Instructions
- 1. Slice open the bread and discard the center, leaving aproximately ¾ inch to 1 inch of bread all around. I prefer to toast the hollowed out bread, added flavor and allows it to standup to the moisure better once completed.
- 2. Layer the ingredients down to the provolone cheese, in order to the inside of top half of bread. Starting with the olive mix.
- 3. Layer the ingredients from the bottom up on the list into the bottom of the loaf. Starting with the Red Pepper and Eggplant spread.
- 4. Once completed, you should have this beauty.
- 5. When you have all the layers on your sandwich, top with the other half of the bread to close into the sandwich,
- 6. Press down the sandwich firmly and roll it in plastic wrap tightly. I double wrap it to minimize any air or leakage.
- 7. Place on a ¼ sheet pan and top with another sheet pan and weight it down with a heavy pan or pot.
- 8. After 2 to 4 hours turn it over and replace the weight.
- 9. Now another 2 to 4 hours and it is time to Eat!!! Enjoy!
Recipe Notes
Note *** Capicola or Gabagool are traditional Italian pork salami. They are un-brined, unlike some of the hams used as substitutes.
Note *** Use a good Italian deli to purchase your ingredients. I recommend Antoniak’s Market on Division St. or DeLallo’s Italian Marketplace on Route 30. Both are located in Jeannette Pa. and are institutions in the area today, just as when I grew up there.
Note *** Giardiniera mix is found in a jar at the market, it contains pickled Cauliflower, Carrots, Celery and Pepperoncini peppers. This Italian mix is on antipasto platters and it is used as a side when eating deli meats and cheeses.
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Nutrition Facts
Monte's Mufuletta
Amount Per Serving
Calories 64
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 2g
10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 10mg
3%
Sodium 175mg
7%
Total Carbohydrates 1g
0%
Dietary Fiber 0.4g
2%
Sugars 0.1g
Protein 3g
6%
Vitamin A
1%
Vitamin C
7%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2000 calorie diet.
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Love your blog, Toni and this recipe sounds yummy!! Keep them coming!!
Thank you, Christy! Will do.