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Message: [QUOTE="Bigpetunia, post: 2244203, member: 1772"] OMG! I am from New Orleans. Like most natives of my hometown, I generally subscribe to the theory that folks from other parts of our country haven’t a clue when it comes to food. While I hate to appear condescending to my friends on this Board, nothing that has appeared in this thread suggests in any way that my preconceived bias is even remotely ill conceived! Fortunately, and, if I may say so, magnanimously, I am always willing to help fellow fans of UConn Women’s Basketball elevate themselves to a more sublime experience of the culinary arts…even on the basic level of sandwich enjoyment. Though I shall faithfully remain available, gumbo, jambalaya and crawfish etoufee can wait til later. There are two iconic forms of New Orleans sandwich treats, the classic poorboy and the Italian Muffeletta. While both depend heavily on the fresh loaves of bread on which they are served, surprisingly decent approximations can be realized even here in Connecticut and elsewhere. I will focus herewith on the lesser known Muffeletta, which, when properly prepared, is truly sublime. The “French” Quarter in my hometown is mainly Spanish in its architecture, and, for most of its modern history, when it was still primarily residential, was most heavily populated by Italian immigrants who brought this treat to our city. While not mandatory, I recommend the purchase of an electric sandwich press to create the ultimate in slightly gooey deliciousness of the final product. Second, while recipes abound on the internet for making this sandwich’s most essential ingredient, its olive salad, one can order a great version of it at boscoli.com. It “keeps” more or less indefinitely in the fridge. Finally, while the round Muffeletta bread loaf found in New Orleans is extraordinary, any good sesame-seeded fresh Italian loaf will serve surprisingly well. OK, preheat the sandwich press with a little olive oil spritz pre-applied. Slice the proper amount of bread loaf to create two open-face halves. Apply a thin layer of quality mayonnaise to one side only. To the other, add a generous application of the olive salad, allowing plenty of the olive oil which forms its base to seep into the bread. On the mayo half, add a few thin slices of ham, a few slices of quality prosciutto, a few slices of good Genoa salami, and a few slices of provolone. Slap this whole mutha together and put it in the hot press just ‘til the provolone begins to melt pretty good. Open a cold brew (essential!). Grab a spatula and remove the sandwich from the press. You can thank me later. Enjoy! [/QUOTE]

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