New Orleans Muffaletta Sandwiches or appetizers Using Glady’s Olive Spread

(pronounced “muf-uh-lah’-ta” in New Orleans —just ask Larry) Revised March 2014 - Glady

Invented by the Central Grocery on Decatur Street in New Orleans. It is just down the street from Jackson Square. (I saw the term olive spread and olive salad used interchangeably on the web. I use spread here. I think the Central Grocery calls it's mixture Olive Salad. - Larry)

Ingredients for sandwich

Hot dog bun size sweet Colombo or other French roll
2 slices Swiss Cheese
6 slices Genoa-style salami
4 slices baked ham
4 slices Provolone cheese
Olive Spread - Recipe here.

Instructions for Sandwich

Have the deli cut the meats and cheeses fairly thickly.
Heat oven to 450. Place oven rack just below the top in broiler position.
On each half of the roll, spoon a generous amount of olive mixture.
Layer ham, salami and cheeses on both halves of bread, ending with the Provolone cheese on top.
Top with a little more olive spread.
Heat open face, just until the cheese melts and the sandwich is heated through.
Serve with red wine, a bloody mary, or a really good beer.

Ingredients for appetizers - Glady invented these.

1 sweet bread baguettes, narrow (or buy sliced cocktail sourdough bread, oreo cookie size slices)
1/2 lb. Italian salami, (about Oreo size around. Use a food processor to slice it thinly. It’s hard to slice thinly by hand.) Or have the deli slice it.
1/2 lb. baked ham
1/2 lb. Swiss cheese
1/2 lb. provolone cheese

Instructions for Appetizers

Have the deli cut the meats and cheeses fairly thickly.
Buy a small cookie cutter, about the size of a silver dollar or Oreo.
Slice the bread in 1/3 inch slices. (I use my electric knife.)
Spread on the olive mixture.
Stack 1 slice each salami, swiss, ham, and top with the Provolone cheese.
Add a tiny dollop of olive spread to the top cheese layer.
Put under low broiler only until the cheese has started to melt.
Put on a heated platter to serve.
Makes about 50 appetizers.