I live close to New Orleans and have made many trips there just to eat and well, uhh, uhh, party.
My favorite sammich: Muffaletta from Central Market. So here is mine
Start with the Sicilian bread, which is so good because it involves lard in the recipe. Hand kneaded until 'spongy.' Left to rise then punched down to form a 9" splat of dough. Rise again and bake.
Once baked, coat each side with the olive juice from the olive salad and then start piling on the ingredients. Salami, prochuito, pastrami, black forest ham, provolone and mozzerela cheese. Then top with a generous portion of the olive salad and let it rest for a few hours before slicing and eating.
Step 2 -- take nap
