Cooking Without Whine: Muffaletta Sandwich

Trevor will teach us how to create a traditional Muffaletta sandwich, just like the Sicilians do in New Orleans.


Welcome back to Cooking Without Whine, our new series of teaching videos, helping you prepare fresh and healthy meals at home. If you don't already know– our institutional sized kitchen on the MHAB Life Skills Campus is a space for life skills education, experimental cooking, and of course, a lot of fun. In the MHAB Kitchen, we prepare fresh baked goods, soups, sandwiches, and salads daily. Community dinners and private luncheons are regularly prepared here as well. Our head chef, Trevor, leads the way in providing fresh meals to the community and making sure our MHAB Fresh shop is always stocked with delicious, healthy eats.


This is our third episode of Cooking Without Whine, and in this video Trevor teaches us how to make a delicious Muffaletta spread and sandwich in the MHAB Life Skills Campus kitchen. Watch the video to see how Trevor does it, and follow the recipe to make your own at home!



This recipe comes in two parts: first, the Muffaletta spread or tapenade, and second the sandwich itself.


First, for the Tapenade you'll need:

  • A medium carrot

  • One or two celery stalks

  • 2 tablespoons shallot, minced

  • 2 cloves garlic, minced

  • 1 cup green olives, chopped

  • 1 tablespoon capers (drained)

  • 1 – 2 teaspoons red pepper flakes

  • ⅓ - ½ cup olive oil

  • 3 tablespoons red wine vinegar

  • Salt and pepper to taste


Second, for the sandwich you'll need:

  • Loaf of soft Italian bread or sesame buns

  • Genoa salami

  • Ham or capicola

  • Garlic bologna or mortadella

  • Provolone cheese


How to make it:

  1. Mince the first six ingredients (carrot, celery, shallot, garlic, olives, and capers) and place in a non-reactive (glass, stainless or ceramic) bowl.

  2. Mix well.

  3. Add your seasonings, vinegar and oil, and stir to mix completely.

  4. This can now sit on the counter for several hours, or can be covered and refrigerated for a week or more. A tip from Trevor – Although it can be used immediately, it actually improves with sitting for a while!

  5. Now for the sandwich: slice loaf (or buns) in half.

  6. Liberally spread tapenade on both top and bottom.

  7. Layer your three meats and provolone.


And that's it – enjoy! The Muffaletta is a great classic sandwich for a cold afternoon or while watching a weekend football game!


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