Welcome to a new weekly blog series, in which we lovingly discuss some of our favorite items on the menu!
First up is a relative newcomer to the Dep’s powerful arsenal of sandwiches: the iconic New Orleans Muffuletta, a thick, cold sandwich stuffed with marinated olive salad and cold cuts, similar to an Italian sub.
The Muffuletta originated at the Central Grocery in New Orleans’ famous French Quarter in the early 1900s, where Sicilian farmers would come in for their lunch and order spicy cured meats, marinated olives, and a crusty round of bread. Juggling all of the ingredients proved tricky for the farmers, and soon they just began piling up the salty snacks onto the round bread itself, eventually creating the hefty, spicy sandwich we know and love today.
Here at the Dep, we use pillowy, chewy Italian round bread, scooped out in the center to allow for maximum filings. The loaf is sliced lengthwise, and cut into fat wedges. Then we begin to methodically layer the ingredients, which include:
Marinated olives, cauliflower, celery peppers, eggplant
Roasted red peppers
Spicy Calabrese Salami
And even more olives
And that’s it! Finally, the whole mess is drizzled with oil, and pressed down until flat and delicious. We love this sandwich cold, but it’s also super good quickly heated up on the grill.