The other New Orleans sandwich
I have lived in Louisiana for almost three months now. In the course of the last one, my new state has been hit by two hurricanes. The response from the American community on the whole has been overwhelming; so much money has been given to the Red Cross, and so many people have turned their outrage into positive energy through the act of giving. In the food blogger world, as a matter of fact, Adam of The Amateur Gourmet is hosting a cook-off of sorts to raise money for the hurricane victims. The contestants have been cooking New Orleans-style food, and it all looks fabulous (you should check out the beignets and vote for your favorite).
Although I am not an official part of the festivities, this sandwich is the one that comes to my mind when I think of New Orleans. My mother, a Louisiana native, has a particular affinity for muffalattas (I have no idea whether I’m spelling that correctly–don’t tell my students!), so I think of her when I make them. You can buy olive salad in the grocery store, but I really like to mix up my own. The best muffalattas I’ve had are crunchy on the outside and warm and gooey on the inside, so I attempted to recreate that texture with this one.
If you haven’t ever eaten in New Orleans, please put it on your list of things to do when the city is rebuilt–it is a culinary city like no other. In the meantime, perhaps you can bring a little of the Crescent City into your kitchen with these sandwiches (or with the po’boys and beignets cooked up by the contestants and their coaches on Adam’s site–go William, Melissa, and Jason!).
Muffalattas and Oven Fries
1 potato per person (fries don’t keep well)
Rosemary, minced
3 cloves garlic, minced
Olive oil
Kosher salt
Preheat the oven to 400 degrees. Wash and dry the potatoes; slice them into fry-like wedges. Place them on a baking sheet and toss with oil, so that the wedges are coated on both sides. Sprinkle with rosemary and garlic. Bake for 20 minutes; then flip the potatoes and bake for 10-15 minutes more. Meanwhile, prepare the sandwiches.
1 loaf crusty French bread
Genoa salami
Ham
Provolone cheese
1 cup green olives
1/2 cup black olives
3 cloves garlic
Fresh oregano, a few sprigs
Olive oil
Combine the olives, garlic, and oregano in the food processor until very finely minced. Drizzle with a little olive oil (about a teaspoon) to bind, and pulse a few times. Carve out the top of the bread loaf, leaving the sides in tact (so that the filling doesn’t spill out). Remove the top and fill with the olive mixture. Line with Provolone slices, salami, and ham, and then drizzle the inside with a little more olive oil. Replace the top of the sandwich and wrap in foil. Bake in the oven with the potatoes for about 10-12 minutes, until the cheese is melted and the outside is crunchy. Cut into sandwich portions and serve with the fries, which should be crispy on the outside by now. Sprinkle them with Kosher salt. And, if you’re so inclined, this meal works nicely with Abita beer, bottled right here in Louisiana. Eat, drink, and think of New Orleans.
October 19th, 2006 at 2:26 pm
[…] I’m sorry I don’t have a real southern “recipe” to offer, but if you dig around in the archives, you’re likely to find many a southern dish: the South has, in many ways, defined the kind of cook I am. I’ve fried green tomatoes here before, so in case you want to make BLT’s with stray fall tomatoes, here’s how to do it. […]