If a plane ticket is out of the option, try recreating the taste.
Muffulettas are nothing like the super-band of the sandwich world. Sesame-crusted bread isn't David Crosby, olive salad doesn't compare to Stephen Stills, and a few sliced cold cuts sure as heck ain't no Graham Nash. But like most great and simple foods, it's the magic that happens when you combine these basic elements in a very specific way that elevates the sandwich to true greatness.
If none of these options are available, a good hoagie roll or submarine-style roll will work in a pinch as well. The key is that the crumb can't be too soft , and the crust can't be too hard or tough .The muffuletta is a Sicilian-American sandwich through and through, and it really shows in the olive salad mix, which combines the sweet, sour, and olive oil-rich flavors anyone who has been to Sicily can tell you about.
The olive salad should be spread on the cut bread generously—you should almost not be able to see the bread through the salad.Again, the actual cuts used are not 100% strictly defined, but most sandwich-makers will use a combination of three cold cuts, along with some cheese. The cold cuts fall into these categories, and it's best to use one from each:Cured Whole Cuts:For the best texture, you want the meats sliced as thinly as possible, then stacked.
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