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Muffuletta Sandwich, One of the Cuisines of New Orleans, Louisiana

Wednesday, July 13, 2011

Larry Eiker
If heaven's food was on Earth it would be in a Central Grocery Store near the Farmers Market in New Orleans. How can one turn their head away from a New Orleans's Bananas Foster, Shrimp Creole, Red Beans and Rice, Po'Boy or a Muffuletta Sandwich (12/24/2009), Oysters Rockefeller, King Cake, Gumbo, Grits and Grillades, Dirty Rice, Crystal Hot Sauce, Beignets, Jambalaya, or a Hubig's Style Pie and then wash the items down with a Milk Punch, Hand Grenade, or Creole coffee. This is what I call heaven when sitting down to a great meal or drink.

Previous articles have covered six or seven of the above items. These ideas can be found on the internet at dddnews.com and search for: Eiker. Under that listing just look down the list of over 200 recipes and find the one you want to prepare. That recipe will be a really great way to prepare "heaven" in a dish or a bun.

I have missed some of the cuisines of New Orleans but not many.

The weekend of the 4th of July I traveled to Paragould, Arkansas to the Brick Oven Pizza Restaurant. I was out to find some New Orleans food and the other place was closed until the 11t of July. So I ate a Muffuletta Sandwich and a chocolate turtle. The cost was a little high but I got my "heaven" Arkansas style. Well, I was close to State of Louisiana.

The idea that will make your day, serve these outstanding, fabulous, taste sensation (pronounced it "moof-ah-LOT-ah") sandwich. In the Crescent City the Muffuletta and the Poor Boy sandwiches are equally known and both can stand on their own but these are quicker and easier to make.


1 round loaf of Italian bread

pound(s) thinly sliced hard salami

pound(s) sliced provolone cheese

pound(s) thinly sliced deli ham

1 jar(s) (7-ounce) roasted red peppers, minus the oil (optional-you can substitute tomato slices, or just leave both out.)

Olive Salad:

Green olives

Black olives

Cocktail onions (found with pickles and olives in the grocer store)

1 stalk(s) celery, diced small

Italian herbs (Use premixed Italian seasonings, or combine oregano, basil, rosemary, marjoram, and /or thyme.) Olive oil


1. Slice the bread in half horizontally, and pull out some of the soft insides to make it hollow. Eat the extra bread, save it to make breadcrumbs, or feed it to the birds-but just don't waste it.

2. To make the olive salad: Coarsely chop the olives and cocktail onions. On average, the pieces should be about the size of a raisin. Combine all the ingredients, Olive salad will keep in a sealed container in the refrigerator for up to one month.

3. Spoon half of the olive salad into the bottom portion of the loaf.

4. Layer the meats, cheese and roasted red pepper on top of that.

5. Add the remaining olive salad, and quickly put the top half of the bread on before olive salad spill everywhere.

6.If you're starving, go ahead to step 7, but if you can stand the wait, let the sandwich rest for a least 10 minutes so that the ingredients can melt the olive salad into the ingredients to make it the greatest of N.O. sandwiches.

7. Serve just after the kick off. The gang will be bragging how their team will win. At half time they will get something to drink. The third quarter will make or break them. If the game is great they will stay awake and leave you alone in the kitchen and if the game is not exciting, the great sandwiches will motivate them to eat then sleep and you can clean up the kitchen and head off to do what you want to do .

Creoles describe their coffee as:

(This drink will keep you awake.)

Noir comme le Diable----Coffee black as the devil

Fort comme la Mort----Coffee strong as death

Doux comme l'Amour----Coffee sweet as love

Et chaud Emfer----Coffee hot as hell!

Have a Happy

Larry Eiker is a Kennett resident who enjoys traveling all over the world and experiencing

great food, while bringing some of those ideas back home to the Bootheel to share with others.

Larry Eiker
Eiker's Burgoo of Food Ideas