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Muffuletta Olive Salad

  • Jean-Emmanuel Court-Payen

    2/3 cup pitted and coarsely-chopped green olives 2/3 cup pitted and coarsely-chopped Kalamata olives 1/2 cup chopped pimiento 3 cloves garlic, minced 1 anchovy fillet, mashed 1 tablespoon capers, drained and rinsed 1/2 cup finely-chopped fresh parsley leaves 1 teaspoon finely-chopped fresh oregano leaves 1/2 teaspoon freshly-ground pepper 1/2 cup extra-virgin olive oil

  • Jean-Emmanuel Court-Payen

    In a medium bowl, combine all the ingredients and then allow the flavors to mingle for at least 1 hour prior to serving. Store, covered, in the refrigerator until ready to use.

Twist on a Classic New Orleans Favorite: The Muffuletta 2.0

Mini Muffuletta Sandwiches filled with Ham, Salami, Provolone Cheese and a Special Olive Salad and Parmesan Cheese Dip.

New Orleans Cuisine (Cajun and Creole food blog)

Louisiana Cooking: Cajun or Creole? When it comes to cuisine, you can think of Creole as "city cooking" that is more refined than what you see in Cajun country. New Orleans is a port city, which meant that the people of New Orleans and the surrounding areas had access to spices and ingredients that were not naturally available to the Cajuns over in the southwest. Click here to see the difference between Cajun and Creole:

Muffuletta from Central Grocery New Orleans

New Orleans style Eggs Benedict with soft-shell crab.

Bacon melt from Cochon Butcher, in New Orleans, Louisiana

healthy sandwich alternatives