Kudos for not deviating from the original recipe. That’s a fine loaf, and fine sandwich. Central Grocery olive mix is the best, and I’ve tried a lot of them. A little tip, we chop our olive mix up finer. It’s easier to manage, and does not change the taste.
@@WestCoastCajunCuisine I just subbed. I’m in south Louisiana, and have had a lot of these sandwiches from a lot of different places, but love making them myself. I’m not an expert on Cajun cooking, but can make a decent gumbo. My jambalaya is made with Oak Grove mix, as I’ve never learned from scratch. The mix is really good, as it produced a stones throw from the jambalaya capital.
I moved from New Orleans to Portland 8 years ago. Every anniversary I make a muffuletta, and that happens to be tomorrow! I make my own bread too. I'm enjoying watching you make this and listening to your accent. Well done!
I here you! I feel like you can take me out of Louisiana but you can't take Louisiana out of me. Thank you so much for stopping by and checking the video. Good luck on the muffuletta. Hey let me know how it turns out.
Beautiful Muffeletta. I've been fortunate enough to have had more than a few from Central Grocery, and from other spots around NOLA. Top 5 sandwich for sure!
Definitely top 5. Thank you for stopping by. Feel free to check out some of the other recipes on the channel. I recently moved back to the south and had to take a break from filming but I'm going to be back at it soon.
That's the thing about those big 1/4 slices of sandwich! They are so addicting. I have a friend that is diet conscious and small. She ate a whole half of a sandwich! 2 of those big 1/4 slices by her self.
That is a fabulous Muffuletta, bad boy. I served one of these to my father-in-law, and he said "you people know how to live." That's the highest praise. He mentions it to this day.
My mom is from the Westbank and we’d go back home for holidays and summers every year growing up. As long as Imcan remember they turned me on to Central Grocery and I can’t be within 2 hours from NOLA without making a detour to buy and eat the whole thing within a couple of hours.
@@WestCoastCajunCuisine Westwego. I was conceived there, but my parent moved back to Texas where my dad was raised when my mom was 7 months due to my dads job at HESS Chemicals closing down. He knew he had a job at Monsanto over here. I also have great memories of McKenzie bakeries, especially the one on 4th Street in Westwego.
Detroit here. I had this sandwich years and years ago. Now, I decided to make it since it's not served anywhere. Now I am just checking out other tips/ingredients. Think I will have a sweet tea and Soda :D Thanks for the video.
Same thing here. I grew up in New Orleans. After moving to California I couldn't get the food I was accustomed to so I had to start making what I wanted. I'm glad you found the video. Hopefully it was helpful. Have a great day!
Looks delicious My Italian grandmother used to make a good version of this. Will have to order the olive spread, I’m sure that’s the kicker Thanks for your recipes
Great recipe, great channel. I've been around the youtube block for a looong time. You're going to go BIG. Just keep on keepin' on and please don't give up. The K will flip to M soon enough - but not overnight... New sub here ❤🐾
Dang Blevin!..... that Sandwich is 'SLAMMIN' the perfect combination of sausages and cheese 🧀. Thanks for sharing and bringing something different to the table. Cheers!
i can eat Muffuletta everyday. Found an Italian Delis that has the right bread and all the ingredients in Memphis TN. i usually make 1 a week, cut into quarters and eat on it all week. seems if you wrap it and refrigerate it just gets better and better as all the juices soak into the bread! great vid...thx
@@WestCoastCajunCuisine i normally also “toast” my bread a tad before building sammich. Amazing it never gets “soggy” as it sits over time. Some here build with Ciabatta bread. While that taste great, it is just not the same in my opinion. Being a Memphian i am usually all about that grill and smoker for ribs and pork, but just hard to beat some New Orleans style eating!
@@MemphisMike901 Hi I live in Cookeville. Can you tell me the name of the deli that sells the sandwich in Memphis? I don't think I'll be getting to Orleans anytime soon. Thanks
That's a fine looking muffu. I don't make them often because it's expensive going out and buying all that Italian meat. So the extra olive salad goes into a few focaccias. Speaking of all of salad, I just recently started seeing the central grocery one in Rouses here. I was disappointed to see that they use primarily soybean oil, with olive oil added. So I drained most of the oil out and replaced it with some decent olive oil. Difference was definitely there.
Yeah that's the downside of packaging I suppose. I think adding soybean oil gives it a longer shelf life. I'm not sure if they use it in the store or not, and yeah , talk about an expensive sandwich! If I get a craving I'll make it. In June I'll be moving to Alabama so I'll be close enough to dive down to New Orleans and get one from Central Grocery. Can't wait! Thanks for stopping by.
Thanks! We’re gonna try this at home. A couple of questions; I like the two layers of meat and cheese. Another recipe only used one layer and 4 Oz of each meat and cheese. So for 2 layers should I get 8 Oz of each?
Kudos for not deviating from the original recipe. That’s a fine loaf, and fine sandwich. Central Grocery olive mix is the best, and I’ve tried a lot of them.
A little tip, we chop our olive mix up finer. It’s easier to manage, and does not change the taste.
Thank you, yeah I heard of chopping the olive salad finer and will definitely try it the next time I make this. Thanks for stopping by.
@@WestCoastCajunCuisine I just subbed. I’m in south Louisiana, and have had a lot of these sandwiches from a lot of different places, but love making them myself.
I’m not an expert on Cajun cooking, but can make a decent gumbo. My jambalaya is made with Oak Grove mix, as I’ve never learned from scratch. The mix is really good, as it produced a stones throw from the jambalaya capital.
I moved from New Orleans to Portland 8 years ago. Every anniversary I make a muffuletta, and that happens to be tomorrow! I make my own bread too. I'm enjoying watching you make this and listening to your accent. Well done!
I here you! I feel like you can take me out of Louisiana but you can't take Louisiana out of me. Thank you so much for stopping by and checking the video. Good luck on the muffuletta. Hey let me know how it turns out.
Beautiful Muffeletta. I've been fortunate enough to have had more than a few from Central Grocery, and from other spots around NOLA. Top 5 sandwich for sure!
Definitely top 5. Thank you for stopping by. Feel free to check out some of the other recipes on the channel. I recently moved back to the south and had to take a break from filming but I'm going to be back at it soon.
It was at this store I had my first mufulata when I was living N.O., and I fell in love with that.
That's the thing about those big 1/4 slices of sandwich! They are so addicting. I have a friend that is diet conscious and small. She ate a whole half of a sandwich! 2 of those big 1/4 slices by her self.
Happy Fat Tuesday & Mardi Gras. Every year I say next year I'm going to Nawlens for Mardi Gras and I always miss it.
That bread 🤯🔥🔥
It was so good!
That is a fabulous Muffuletta, bad boy. I served one of these to my father-in-law, and he said "you people know how to live." That's the highest praise. He mentions it to this day.
That's awesome man! it's probably one of my favorite sandwiches for sure.
My mom is from the Westbank and we’d go back home for holidays and summers every year growing up. As long as Imcan remember they turned me on to Central Grocery and I can’t be within 2 hours from NOLA without making a detour to buy and eat the whole thing within a couple of hours.
@@iceWaterProductions1 Amen! I love them. I grew up on the West Bank as well. I lived in Marrero, Westwego Gretna, Terrytown.
@@WestCoastCajunCuisine Westwego. I was conceived there, but my parent moved back to Texas where my dad was raised when my mom was 7 months due to my dads job at HESS Chemicals closing down. He knew he had a job at Monsanto over here. I also have great memories of McKenzie bakeries, especially the one on 4th Street in Westwego.
Detroit here. I had this sandwich years and years ago. Now, I decided to make it since it's not served anywhere. Now I am just checking out other tips/ingredients. Think I will have a sweet tea and Soda :D Thanks for the video.
Same thing here. I grew up in New Orleans. After moving to California I couldn't get the food I was accustomed to so I had to start making what I wanted. I'm glad you found the video. Hopefully it was helpful. Have a great day!
Looks delicious
My Italian grandmother used to make a good version of this. Will have to order the olive spread, I’m sure that’s the kicker
Thanks for your recipes
Yes the olive salad is what makes it. I eat it in pasta salad as well. Great stuff. Thanks for watching.
Great recipe, great channel. I've been around the youtube block for a looong time. You're going to go BIG. Just keep on keepin' on and please don't give up. The K will flip to M soon enough - but not overnight...
New sub here ❤🐾
Thank you so much. Don't worry, I'm going to keep going. I love sharing recipes!
Just made the sandwich. Came out great! Thanks
Gald you enjoyed. Thanks for checking it out!.
Love Central Grocery
Yeah it's a great place. I go get a muffuletta every time I go back home!
Yum!
It definitely was! Thank you for stopping by.
Dang Blevin!..... that Sandwich is 'SLAMMIN' the perfect combination of sausages and cheese 🧀. Thanks for sharing and bringing something different to the table. Cheers!
Yeah man this sandwich is ridiculous. So good!
i can eat Muffuletta everyday. Found an Italian Delis that has the right bread and all the ingredients in Memphis
TN. i usually make 1 a week, cut into quarters and eat on it all week. seems if you wrap it and refrigerate it just gets better and better as all the juices soak into the bread! great vid...thx
Oh man you talking my language! You are absolutely right. They just get better over time!. Thanks for stopping by.
@@WestCoastCajunCuisine i normally also “toast” my bread a tad before building sammich. Amazing it never gets “soggy” as it sits over time. Some here build with Ciabatta bread. While that taste great, it is just not the same in my opinion. Being a Memphian i am usually all about that grill and smoker for ribs and pork, but just hard to beat some New Orleans style eating!
@@MemphisMike901 Hi I live in Cookeville. Can you tell me the name of the deli that sells the sandwich in Memphis? I don't think I'll be getting to Orleans anytime soon. Thanks
@@lisatruitt9889 Luchessi’s Deli!
Well done sir!
Thank you.
That's a fine looking muffu. I don't make them often because it's expensive going out and buying all that Italian meat. So the extra olive salad goes into a few focaccias.
Speaking of all of salad, I just recently started seeing the central grocery one in Rouses here. I was disappointed to see that they use primarily soybean oil, with olive oil added. So I drained most of the oil out and replaced it with some decent olive oil. Difference was definitely there.
Yeah that's the downside of packaging I suppose. I think adding soybean oil gives it a longer shelf life. I'm not sure if they use it in the store or not, and yeah , talk about an expensive sandwich! If I get a craving I'll make it. In June I'll be moving to Alabama so I'll be close enough to dive down to New Orleans and get one from Central Grocery. Can't wait! Thanks for stopping by.
Thanks! We’re gonna try this at home. A couple of questions; I like the two layers of meat and cheese. Another recipe only used one layer and 4 Oz of each meat and cheese. So for 2 layers should I get 8 Oz of each?
Yes sir. Honestly, I had roughly a pound of each meat and just put as much as I wanted. I didn't measure but your logic would be correct.
@@WestCoastCajunCuisinemany thanks!
Awesome
Thank you! It's a little much when you have to make the bread but I have to say, it was definitely worth it.
yep, thats a proper sandwich
Yeah it was definitely a hardy sandwich! Thanks for watching.
Yummy!
It definitely was. Thanks for stopping by!
* approves in louisianian *
Thank you! That really does mean a lot! Sometimes I don't realize how much I miss home till I make something like this.
Lol...$45 + at least in ingredients - seems contradictory to the purpose of a sandwich.
I know right! That's why I only make it every now and then!
Do you hate those stupid little silicone basting brushes as much as I do?
Lol yes sometimes I hate them very much!
You should have shaped that dough into a ball before the rise. That looks terrible.
Maybe so but it was delicious! Thank you for stopping by!
By the way, check out 5:25 in the video. It was formed into a ball. Have a great day!