The muffuletta sandwich was invented in 1906 by the owner of Central Grocery, a Silcilian immigrant named Salvatore Lupo. It quickly became a favorite among French Quarter locals and visitors alike. Central Grocery still serves muffulettas made from Lupo’s original recipe.
Central Grocery’s muffuletta is on a large, round, loaf of Italian bread, falling somewhere between foccacia and sourdough. Then it is layered with capicola, genoa salami, mortadella, emmentaler and provolone. The final ingredient, and the real star of the sandwich, is the olive salad made with olives, celery, cauliflower and carrots.
In this version, I cut out the capicola and mortadella and added sliced pepperoncini for some heat.
The California Muffuletta
2 round sourdough rolls, sliced in half
6 pepperoncini, sliced thin
genoa salami, sliced thin
deli turkey breast, sliced thin
fresh mozzarella, drained and sliced in rounds
1. Toast the rolls cut-side down in a dry skillet over medium-high heat.
2. Spread the mustard on the top of each roll. Spread 2 tblsp of tapenade on the bottom of each roll. Sprinkle on the sliced pepperoncini. Layer with turkey, salami, and mozzarella.