Making a muffeletta for game tomorrow.. Y'all got any tricks?

I prefer my muff to have more meat, cheese, and olive salad dressing than bread.

I’ve had the That Pickle Guy olive salad. It was terrible. Never had Rouse’s brand before. My go to is Boscoli.

Hope it turns out great.

I prefer Central olive salad, myself.

I like it warm and there must be sesame seeds.

I make them at home a good bit.

Rouse’s olive salad is surprisingly good.

If I’m making them ahead of time and storing for a couple of days in the fridge, I like to store them “upside down” and it keeps the bottom piece of bread from getting soggy.

If you live in the BR area you can go to Anthony’s and they will sell you their bread. It’s like $2.

I like a lot of meat on mine. But after buying all the meat, cheese, bread, and olive salad it makes sense why they charge so much for them.

The Rouses by me on Carrollton in Mid-City sells the muffaletta buns 2 to a pack. If I'm in the mood for one I'll first make sure the bakery has the buns before heading to the deli to buy the cold cuts and cheese. I almost always have the olive salad on hand at the house.

At the deli I will buy 1 lb. of ham and 1/2 lb. each of mortadella, genoa salami and provolone cheese and use that to make 2 muffalettas.

I like to strain the olive salad and use the oil to brush over the bread and let it soak into it a bit before putting the cold cuts together. Then top it off with the strained olive salad.

My wife and I like them toasted a bit so in the oven at 375 until it lightly toasts the bread and slightly melts the provolone. Then it's just cut and serve.



Edited to add this:

I like making my own muffalettas, but you really don't save a hell of a lot making them at home. The above scenario will cost in the area of $40+ between the bread, cold cuts, cheese and olive salad, so about $20+ per sandwich.

The best thing is, if I want to eat one at 10 p.m., all I have to do is hit the kitchen and make it.

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I prefer Central olive salad, myself

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It is definitely worth the extra $3. It's almost all olives unlike the others where the olives are maybe 30%. The only issue is that the olives are nearly whole, not chopped up enough.

I love a good muffaletta both warmed and cold. By cold I mean room temperature.

I've been known to occaisionally make a muffaletta on good French bread.

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I've been known to occaisionally make a muffaletta on good French bread.

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We have to settle for crappy grocery store ‘French bread’. It’s still tasty.

Room temp or hot are good for me. If we do hot it’s split open under the broiler to bubble the cheese on one side and crisp the top layer of meat a bit. Really opens up the flavor of the meat getting it a little greasy. Kill the broiler and leave it the oven until you can’t wait any longer.

Thanks for the update. I miss that place.