I can't get enough Isaac Toups videos ... he's so entertaining and his recipes are amazing, I still do his Jambalaya every couple of weeks or so and it's our favorite dish.
The thing I really love about Chef Issac is that he has a personality of a close friend but he also can be professional and is so good at explaining stuff. He reminds me of the cooking shows on PBS, just a little more R rated
That is exactly what I love about him too. He’s teaching all these kickass recipes but his presentation is completely approachable, casual and almost “Blue Collar” is that makes any sense.
Always trust a Chef from NOLA, that is presenting a hangover recipe, while sober against his will (due to Munchies liability contractual terms), but confirming that will he eat this sandwich later after he is drunk (he is planning too🍷), with bread dunked in EVOO, drinking Lambrusco from the bottle, next to a trash can 🗑 Priceless👍
Except when they recommend the best, and use ham log. Those are the chefs to ignore, regardless of where they are geographically. Proper smokehouse ham isn't a processed log.
@@atheisthumanist1964 it may not be ham to you but processed log meat is what even the best salame is too, it all depends on the quality. Both types of ham have their uses and strengths, and i bet Toups knows that here. if you dont want to call it ham I totally feel you but its basically semantics, its just the word for that thing too, sadly.
@@djangodoescomputer Log ham ≠ salumeria. It's like comparing apples and applesauce. I understand what you mean, but that condenses things way too much to actually apply. The only commonality is meat, in this particular example pork. Nothing highly processed, which that ham was, and shaped into something that only appears to be ham, and isn't actually cured but includes liquid smoke to achieve the "smokehouse flavour" until you slice into it and realize it's not any better than a chicken mcnugget, is not considered "the best". Where I come from we call that welfare log.
@@atheisthumanist1964 Poor reading comprehension on your part if you think i was comparing them directly, just noting they are both fully processed meats. Nothing about being shaped like a log precludes the food from being quality. I dont think you can speak to the quality of the processed pork product Toups used here, hes a sausage maker himself. There are good ways to make all sorts of foods, even bologna can be of extremely high quality when made with high quality ingredients and methods.
"You could eat it at midnight hung over". My man! Making food who start drinking when they wake up in the morning and go to sleep in the mid after noon, wake up hung over at midnight. This will be my sandwich next Saturday night. 😃
Isaac Toups is now offically my spirit animal. one of my favorite sammiches and now possibly favorite chef/food personality. time to go south down the Mississippi to get some good food.
As a native son of New Orleans it's a sandwich that I grew up eating and for whatever reason every time I go home I miss going to my favorite spot to grab one this video made me put it on my list of things to do next time I'm home. FYI your a true savage if you can eat the whole thing
My absolute favorite sandwich. Easily the most underrated sandwich in the country. It's amazing how many people I've met that never knew what a muffuletta was.
@@ozborn6381 Hot or cold or room temperature. All are acceptable. I will generally buy a whole sandwich, eat a room temp quarter immediately, and then heat a quarter at a time for future meals or just pull a quarter from the fridge if I'm feeling lazy.
Any video with Isaac is the best. The food is always killer, but the man is just too fun too watch. Gonna have to try this olive salad and sandwich combo now 👌
LOVE this guy on Top Chef! I can see why he's Fan Favourite in his Season. I haven't even mentioned his cooking abilities which is Awesome! Love his personality which you don't often see in chefs. Need this guy to do more of these kinds of videos!
Thank you so much Chef! I've made this sandwich before with less variety. And it wasn't toasted. I think these innovations are going to change my world. Thank you again!
Hands down my all time favorite sandwich 🙌 I always like to see the different variations. I've made it with mortadella/Genoa salami/prosciutto and Genoa salami/prosciutto/hot capicola but I never carry the cheese. It's always provolone and Swiss. I like ementaller but I think the creaminess of Swiss is better here. My opinion. I hate to say it but I always buy my muffuletta olive mix. As for the bread, I'm not a baker, Jason's deli is the only place locally where I can get it but Walmart does make a seed top loaf that works great after you oil and toast it and it's great for parties because it's like 18 inches long.
Castelvetrano and Kalamata are the 2 best olives. Fight me. You gotta love how Toups does not and will not apologize for his choices. "Taste it then argue with me"
went to Toups Meatery with my fiancée this past Spring and was absolutely NOT disappointed! The drinks were insane and the charcuterie board was super diverse and flavorful. Didn't get to see the man himself but maybe next time!
I do not like olives, however if Chef Toupes was to hand me this sandwich I would definitely eat it because of his slightly intimidating over the top personality.
This is the first olive salad I have ever seen without garlic. I really wish I had know he made his version this way when I lived in NOLA because of being allergic to garlic, I always passed on this sandwich.
man i miss a good Muffaletta. i had a place i used to go to when i grew up there. over in Arabi, La. the Arabi Grocery store. over on Friscoville ave. place has been there for decades. local grocer and sandwich and fried food shop. was also a major stopping place for the local fire dept and such. just good people :)
Isaac knows what’s up. Y’all try this sandwich, whether you get the original at Central Grocery or get it hot at Napoleon House, put it in your face. Uuuuughhh and he went with the Lambrusco damn this man is beyond, respect
My dad makes muffs every Sunday, his is the best I’ve ever eaten but he tells me Central groceries is the best. I’ve never eaten Centrals, we live about an hour north of New Orleans and I tend to stay away from the city. How does Napoleon House compare to Central? Also, we use Genoa and a smoked ham for our meats.
I remember someone talking about this sandwich on the Food Network in the 2000s. I tried it for the first time in 2016 and it definitely lives up to the hype. Fave sandwich of all time.
This and supreme pizza are the only time I enjoy olives. With anything else they just overpower the flavor of everything else but in this case that’s the point. So good.
I’m a new orleaner now living in Prague CZ, this looks like a great method but my suggestion is just keep it simple with the ingredients you have access to. I make an olive salad from 1/2 green/black olives (one can each), other half ‘other’ pickled vegetables, couple cloves of garlic, oregano, lots of olive oil, and a dash of salt. Bread doesn’t matter as long as it’s reasonably sturdy, eg French bread. Cold cuts - whatever you have. The essence of the sandwich is the olive salad, I have Czech relatives now that just eat it by itself :D
I know it's not a Po-boy but my buddy does make Muffuletta Po Boys for Bacchus sunday morning. He just puts it all on Reising Poboy bread and it's kind of fire.
Try The Frenchuletta at Liuzza’s in Mid-City, corner of Bienville & N. Telemachus - washed down with a frozen goblet of Abita Amber. Oh, and don’t forget the loaf of Onion Rings.🤤
We as the internet need to band together and get this man on tv/streaming, cooking meals everyday. By far my favorite guy that cook here. Great stuff chef
I can't get enough Isaac Toups videos ... he's so entertaining and his recipes are amazing, I still do his Jambalaya every couple of weeks or so and it's our favorite dish.
Protect this man!
He’s the best. It’s an automatic watch for me if he has a new video
I do the gumbo and I watch the video every time lol it puts me in such a mood
@@Gernyy i watch the video everytime too XD ..even though I memorized it it's just part of the process now
i agree 1000%
Love it when this guy is on Munchies. Love his energy and love how Cajun he is.
He has a great restaurant, and a great cookbook
he definitely not creole
Taste your food, but NEVER spit in it by putting the spoon from your mouth to the dish. DISGUSTING.
@@vrfvfdcdvgtre2369 he's eating it himself. Who gives a fuck. It's not like he's handing it out to random people on the street.
@@vrfvfdcdvgtre2369 do you get a new utensil every time you take a bite?
The thing I really love about Chef Issac is that he has a personality of a close friend but he also can be professional and is so good at explaining stuff. He reminds me of the cooking shows on PBS, just a little more R rated
That is exactly what I love about him too. He’s teaching all these kickass recipes but his presentation is completely approachable, casual and almost “Blue Collar” is that makes any sense.
Can't say how pleased I am to see my boy Isaac Toups back in the munchies kitchen doing what he does best, repping Louisiana properly with da cooking
Always trust a Chef from NOLA, that is presenting a hangover recipe, while sober against his will (due to Munchies liability contractual terms), but confirming that will he eat this sandwich later after he is drunk (he is planning too🍷), with bread dunked in EVOO, drinking Lambrusco from the bottle, next to a trash can 🗑 Priceless👍
Except when they recommend the best, and use ham log. Those are the chefs to ignore, regardless of where they are geographically. Proper smokehouse ham isn't a processed log.
@@atheisthumanist1964 it may not be ham to you but processed log meat is what even the best salame is too, it all depends on the quality. Both types of ham have their uses and strengths, and i bet Toups knows that here.
if you dont want to call it ham I totally feel you but its basically semantics, its just the word for that thing too, sadly.
so always trust isaac toups in this video, specifically. will do
@@djangodoescomputer Log ham ≠ salumeria. It's like comparing apples and applesauce. I understand what you mean, but that condenses things way too much to actually apply. The only commonality is meat, in this particular example pork.
Nothing highly processed, which that ham was, and shaped into something that only appears to be ham, and isn't actually cured but includes liquid smoke to achieve the "smokehouse flavour" until you slice into it and realize it's not any better than a chicken mcnugget, is not considered "the best".
Where I come from we call that welfare log.
@@atheisthumanist1964 Poor reading comprehension on your part if you think i was comparing them directly, just noting they are both fully processed meats. Nothing about being shaped like a log precludes the food from being quality.
I dont think you can speak to the quality of the processed pork product Toups used here, hes a sausage maker himself. There are good ways to make all sorts of foods, even bologna can be of extremely high quality when made with high quality ingredients and methods.
"You could eat it at midnight hung over". My man! Making food who start drinking when they wake up in the morning and go to sleep in the mid after noon, wake up hung over at midnight. This will be my sandwich next Saturday night. 😃
Man I love Isaac Toups and what he brings to the table. Amazing guy
Isaac Toups is now offically my spirit animal. one of my favorite sammiches and now possibly favorite chef/food personality. time to go south down the Mississippi to get some good food.
Matty Matheson is pretty cool too, albeit slightly obnoxious to most people
Get this guy a show asap
The Cajun spin on the Italian Sandwich 🥪 love it
Geeeeez, I really love this guy. Ima rewatch his stuff again
1:1 olive oil to bread ratio, this isn't a sandwich for mortals
😆😂😂😂
Only in Louisiana
@@DadeCoDirty This guys got the hots big for Toups' Foods. Can't say I don't get it.
Someone doesn't know how ratios work
@@theguiltypaytheprice.4899 shhh
“Now we have a magnificent, marvellous muff for your mouth. It’s where I like my muff”. Best sentence ever in a cooking show.
This guy a menace! 😁
Always love Isaac on the show!
Every time I think I've watched all of Isaac's videos, I find another in the back of filing cabinet! And they're always a treat!!
This guy is just plain awesome. His energy is infectious!
glad to have my guy Isaac back! give this man a show asap
As a native son of New Orleans it's a sandwich that I grew up eating and for whatever reason every time I go home I miss going to my favorite spot to grab one this video made me put it on my list of things to do next time I'm home. FYI your a true savage if you can eat the whole thing
It’s great to see you to take the time out to show everyone who to fix it the right way.
My man back AGAIN!! Heck ya!
My absolute favorite sandwich. Easily the most underrated sandwich in the country. It's amazing how many people I've met that never knew what a muffuletta was.
Looks awesome. I’d be blowing ass for hours
Is it normally supposed to be eaten hot or cold?
@@ozborn6381 I've only ever had them cold or room temperature. I'm curious to try it hot though.
@@ozborn6381 Hot or cold or room temperature. All are acceptable. I will generally buy a whole sandwich, eat a room temp quarter immediately, and then heat a quarter at a time for future meals or just pull a quarter from the fridge if I'm feeling lazy.
@@ozborn6381 I don't like toasted sandwiches, so I eat my muffs cold. It's delicious.
When I say I am not a olive person. I wasn't until this sandwich. Combination of everything is magic 🎩 ✨️
I agree with you. I've had them cold, and I've had them warm. Cold is fine, but warm is definitely better.
The delivery of "Well I want one too." Had me giggling like an idiot, the sandwich sounds awesome!
I guess I could have said, "laughing like joevsfood", it means the same thing.😂
This chef is my spirit animal.
Any video with Isaac is the best. The food is always killer, but the man is just too fun too watch. Gonna have to try this olive salad and sandwich combo now 👌
I love this guy!! I have never heard of him before but would love to see more of him!
They have several videos with him already if you go searching
Isaac Toup episodes are the best. Love all his videos 💪🏼🔥😁
LOVE this guy on Top Chef! I can see why he's Fan Favourite in his Season. I haven't even mentioned his cooking abilities which is Awesome! Love his personality which you don't often see in chefs. Need this guy to do more of these kinds of videos!
Had one of these in a corner sandwich shop in Baton Rouge, first time I had EVER had capers. Was not prepared for that bite, but it was delicious.
I have been waiting for the return of isaac. Love that man.
Thank you so much Chef! I've made this sandwich before with less variety. And it wasn't toasted. I think these innovations are going to change my world. Thank you again!
Guy totally needs a show of his own. You're the best Isaac!
This guy is awesome. He makes my day every time i see one of his videos.
Thanks for listening VICE! Toups is the best.
This guy is awesome! Keep him coming back!!
i cant explain it but im legit fascinated by this frickin sandwich
always a good time watching this guy make food
always a pleasure to see Chef Toups
I love this Sandwich , I get it specially made at my Local Heb Central Market. I also add Roasted Red Pepper
Texas 😭
@@SexyBibliophile HEB makes Wawa look like a bodega
@@SexyBibliophile hey hey HEB ain’t ever do nothing wrong!
Isaac Toups is iconic
Hands down my all time favorite sandwich 🙌
I always like to see the different variations. I've made it with mortadella/Genoa salami/prosciutto and Genoa salami/prosciutto/hot capicola but I never carry the cheese. It's always provolone and Swiss. I like ementaller but I think the creaminess of Swiss is better here. My opinion. I hate to say it but I always buy my muffuletta olive mix. As for the bread, I'm not a baker, Jason's deli is the only place locally where I can get it but Walmart does make a seed top loaf that works great after you oil and toast it and it's great for parties because it's like 18 inches long.
Man these comments right here are the reason the internet was made, thank you
Castelvetrano and Kalamata are the 2 best olives. Fight me. You gotta love how Toups does not and will not apologize for his choices. "Taste it then argue with me"
Isaac is just an amazing vibe and i aspire to be like him.
can we please see more of him !! he is just the best
went to Toups Meatery with my fiancée this past Spring and was absolutely NOT disappointed! The drinks were insane and the charcuterie board was super diverse and flavorful. Didn't get to see the man himself but maybe next time!
I love the Munchies videos but when you bring in Mr. Toups its a whole different ballgame! Always a blast to watch!
I just love this man so much.
One of my favorite sandwiches of all time
I do not like olives, however if Chef Toupes was to hand me this sandwich I would definitely eat it because of his slightly intimidating over the top personality.
Always glad to see my boi Isaac
Yes Toups is back!!
Toups & Matheson need a comedy cooking show together I swear to christ those two are fucking legends!
You could even add in Brad Leone and it would just be unadulterated chaos lol
Toups has been on 2 Action Bronson episodes and they were great.
SOLD.
My man, you are a national treasure. Keep up the good work
This guy is awesome give him a show.
I never realized how big muffulettas were until I tried to finish an entire sandwich myself. It wasn’t easy.
His appearances are the best thing on this channel!
Dude you cracked me up! Sandwich looks on point, and I got a good laugh watching, cheers! 👍🍻
My favorite sandwich. Time to make them again. Even here in south Louisiana, 3:50 the hardest thing is finding the buns. Sometimes Rouses has them.
This is the first olive salad I have ever seen without garlic. I really wish I had know he made his version this way when I lived in NOLA because of being allergic to garlic, I always passed on this sandwich.
Isaac Toups needs his own show. This man is a national treasure.
only with foods best eaten over a trashcan lmao
Love this guy's personality its amazing
God damn I love this man and his style. Meats cheeses crunchy bread and a full bottle over a trash can. What is not to love?
man i miss a good Muffaletta. i had a place i used to go to when i grew up there. over in Arabi, La. the Arabi Grocery store. over on Friscoville ave. place has been there for decades. local grocer and sandwich and fried food shop. was also a major stopping place for the local fire dept and such. just good people :)
Isaac Toups is the GOAT and I won't be told otherwise 😤
Love me some new Toups. What a guy, what a cook
Isaac knows what’s up. Y’all try this sandwich, whether you get the original at Central Grocery or get it hot at Napoleon House, put it in your face.
Uuuuughhh and he went with the Lambrusco damn this man is beyond, respect
The best I've had in NOLA is from Donald Link's Cochon Butcher as the meats are all made in house.
Napoleon House is my second fav, next to Nor-Joe’s in Metairie. 🤤
My dad makes muffs every Sunday, his is the best I’ve ever eaten but he tells me Central groceries is the best. I’ve never eaten Centrals, we live about an hour north of New Orleans and I tend to stay away from the city. How does Napoleon House compare to Central? Also, we use Genoa and a smoked ham for our meats.
He’s back! Yes!
Chef Toups you are my hero.
I remember someone talking about this sandwich on the Food Network in the 2000s. I tried it for the first time in 2016 and it definitely lives up to the hype. Fave sandwich of all time.
Yes!! More Chef Isaac, please!!
Can we just make Isaac Toups honorary President of Cajun country or something at this stage? Love it when this guy is on!
Chaotic good energy
I always got this at our local restaurant.I saw your vid and made my own it as excellent thanks for the recipe.
I love this man bro!!!! Love when he’s featured on here
I’m gonna used prosciutto or mortadella. The fanciest bologna sandwich I’ll ever have. 🤣
So your getting pistachios in your mortadella?....heavy duty heavy duty
You Gotdang right! 👊✊
Black Grapes is what I used to call them I used to eat them until I was sick for days love olives
He is so chaotic and funny. he radiate young sibling energy
This and supreme pizza are the only time I enjoy olives. With anything else they just overpower the flavor of everything else but in this case that’s the point. So good.
the color of that olive oil is gorgeous jeez
This man is a national treasure. Protect him at all cost!
“Is there a bar in hell? There’s probably only one beer” LOL
Always love new Isaac content!!
I’m a new orleaner now living in Prague CZ, this looks like a great method but my suggestion is just keep it simple with the ingredients you have access to. I make an olive salad from 1/2 green/black olives (one can each), other half ‘other’ pickled vegetables, couple cloves of garlic, oregano, lots of olive oil, and a dash of salt. Bread doesn’t matter as long as it’s reasonably sturdy, eg French bread. Cold cuts - whatever you have. The essence of the sandwich is the olive salad, I have Czech relatives now that just eat it by itself :D
Don't sleep on the Lambrusco. Great job Chef!
Legendary dude right here.
Love toups keep him in the rotation
The muff line at the end 😂 love this dude
Imagine going on a food and drink tour of New Orleans with this guy! 😄
Damn this was fantastic, and that 'circle is complete' was spot on. Beautiful, and the sandwich was pretty good too.
If you all have not seen his season of Top Chef, It is season 13 in California. He steals the show.
whenever a chef talks about substituting ingredients, I can't help not thinking of Chef John: "That's just you cooking!"
CHEF ISAAC IS THE ABSOLUTE GO TO ….HANDS DOWN….👍🏻
As a texan I very much appreciate your caveat of "Non PoBoy" sammy. subbed
It truley is a devine sandwich. Better the day after, all the olive goodness soakes into the bread.
Muffaletta always been my favorite Italian American deli sandwich
I LOVE this Sandwich.
I know it's not a Po-boy but my buddy does make Muffuletta Po Boys for Bacchus sunday morning. He just puts it all on Reising Poboy bread and it's kind of fire.
Try The Frenchuletta at Liuzza’s in Mid-City, corner of Bienville & N. Telemachus - washed down with a frozen goblet of Abita Amber. Oh, and don’t forget the loaf of Onion Rings.🤤
We as the internet need to band together and get this man on tv/streaming, cooking meals everyday. By far my favorite guy that cook here. Great stuff chef
He really got out the brush to say screw the brush lol 3:20