Tuesday, February 9, 2016




     It is that time of year again. When the good ole Christians celebrate by partying it up to no ends right before giving up everything sinful in hopes of being accepted into the pearly gates of heaven. (Haha). As a good Catholic myself, (wink, wink, wink), I too, even though I rarely go to church with exception of Easter and Christmas, give up something for the Lent season. This post is more than about the traditions of the Christian church and its families, and more about a certain delicious dish that is traditional in the heart of America's celebrated Christian tradition of Mardi Gras.

     Mardi Gras as we all know is celebrated the weekend prior to and leading up to the beginning of the Lent Season. Celebrated as part of the Catholic Carnival tradition in many countries, here in the USA it is prominent in New Orleans, Louisiana. The term "Mardi Gras" actual means in French, Fat Tuesday. The traditional day prior to Ash Wednesday when you consume fatty foods, drink, and all else before fasting until the day of the risen king Jesus. In New Orleans and popular item considered one of the true NOLA dishes along with other French, Cajun, Creole inspired dishes is the Muffuletta.

     The Muffuletta however has no origins in French, Cajun, or Creole cultures, but with Sicilian culture. Sicilian immigrants that came to the USA and planted in the New Orleans area brought with them a traditional bread called, you guessed it, Muffuletta. A round sesame crusted bread similar to Focaccia. Once they began stuffing the bread with different meats and cheeses and a marinated olive combination, the sandwich was born and continued to be called after the bread on which it is served, Muffuletta.


  • 1 round Sicilian Sesame loaf or Focaccia
  • 4 oz mortadella or bologna
  • 4 oz salami
  • 4 oz ham
  • 8 oz provolone
  • 8 oz mozzarella
  • 1 10 oz jar Artisan Blend Olives

1. Take artisan blend olives, (I used a store bought jar of mixed olives with peppers and garlic in oil), and chop up in food process. *** (Do not forget to check and remove pits within the olives)

2. Cut the loaf of bread into half and gut out the center. Reserve for something at a later date.

3. Start to layer mortadella, then salami, then ham, then provolone, the mozzarella. Repeat.

4. On top layer of bread spread the olive mixture and then flip and top off the loaf.

5. Place in 250 degree oven for about 10 minutes until the cheese has melted and the bread has gotten even crunchier on outside.

     I couldn't find sesame loaf so I substituted focaccia bread. Oh and please remember to pit the olives. I have to admit, that I went ahead and chopped them whole in my food processor and kept wondering why it was sputtering. Later to find out when I took my first bite, there were still pits in there. LOL. Lesson learned.

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4-5


  1. Central Grocery on Decatur Street does not heat theirs so neither do I!

    1. Interesting. I like mine toasty and warm so the cheese can melt. So many different ways to eat it.