With Mardi Gras on mid-February, here’s a recipe for muffuletta straight from the Big Easy (AKA New Orleans) and the makers of Tabasco brand pepper sauce.
Muffaletta Low-Res_2Muffuletta, a classic New Orleans party food since the early 1900’s, is said to have been invented by a grocer in the New Orleans French Quarter. Although there is longstanding discrepancy among New Orleanians about who makes the best Muffuletta, this version is sure to be a crowd pleaser.

Muffuletta

Preheat oven to 400° F. Combine 1/2 cup mayonnaise, 1 t Tabasco sauce and 1 crushed garlic clove in small bowl to make the garlic aioli; stir until well blended.

Combine 1 cup finely chopped pimento-stuffed green olives, 1/4 cup finely chopped pitted black olives, 1/4 cup finely chopped roasted red pepper, 1 T olive oil, 1 1/2 t Tabasco sauce and 1 t sugar in medium-size bowl until well mixed to 2ozRedmake the spicy olive filling.

Cut 1 large loaf French or Italian bread, about 22 inches long in half, horizontally, with serrated knife, but not all the way through; open flat. Spread both cut sides with garlic aioli mixture. Arrange 8 ounces each sliced salami, ham and Provolone cheese on bread evenly. Spoon spicy olive filling lengthwise down center of loaf.

Place sandwich on large piece of foil; close tightly to seal. Place on large baking sheet. Bake 15 minutes until heated through and cheese is melted. Cut into serving-size pieces.

Serves 12.

– from the McIlhenny Company, makers of Tabasco brand pepper sauce