I like muffaletta sandwiches made in New Orleans. I also found a jar of muffaletta chunky olive spread at a Trader Joe’s store. It’s good even by itself on bread or on rice. Anone else like this stuff?
There’s a chain restaurant called “Schlottsky’s” and they made a muffaletta. That’s the only version I’ve ever had, but yeah, it was good. It was my “default” sandwich there.
The the Schlottsky’s near me closed down and I don’t get 'em anymore.
-Rue.
Mrs. H and I got it when we visited New Orleans last year. We both liked it but then we both love olives.
Haj
How to make olive spread:
equal amounts of:
green stuffed olives
black pitted olives
onion
and:
1 clove of garlic (more if you really like garlic)
salt and pepper to taste
Run through food processor, pulsing until everything is chopped up nicely, but not all the way to paste.
Add good extra virgin olive oil to taste.
How to parlay that spread into killer mufaletta:
Slice good italian bread, spread olive oil on one side, olive spread on the other. Add a slice or two of:
Ham
Salami
Provolone cheese
Mozarella cheese
And one slice of mortadella.
Enjoy.
(this is not a definitive recepie(sp), just the one I like.
Oh, it’s a sandwich? For some reason I thought it was something else…
I’ve always seen muffaletta as an olive spread, not just a sandwich. And I love the Trader Joe’s version!
We have Schlotzki’s where I live, but the Muffaletta at the local deli is even better. Schlotzki’s only uses black olives in their spread for one thing.
I work at a sub shop now (Planet Sub). The muff. we use says on the package “A greek olive relish”. The menue just say tangy olive spread. And yes, I realize that using my abreviation you can get a muff sandwich…
-PSM
The Trader Joe’s one is okay but I really love the one from the Vermont country Store, made with lotsa oil and green olives.
It ain’t muffaletta if it don’t come from New Orleans.
Just my 2¢.
But oh man, is iot good if it comes from there…
I thought this was a female’s name, and was prepared to say that although I don’t know Muffaletta, I bet I’d probably like her! 
I don’t get out much. 
Quasi
My mom loves muffalettas, though she hates about half of the stuff in them under normal circumstances. I’m too suspicious of sandwiches I don’t put together myself to try them, myself, but apparently they are GOOD.
I just moved to New Orleans. There’s LOTS of good food here…ooh…
Well, that’s where the VCS gets it from, according to the info on the jar. Good stuff.
Just tell me one thing–where can one get bread like they have at Central Grocery? That’s the key.
Exactly. It’s GOT to come from the Central Grocery on Decatur Street. I don’t bother with muffulettas (note proper spelling) otherwise. And, ivan, the inclusion of black olives in your muffuletta relish recipe disturbs me.
– Ukulele “Think Globally, Eat Locally” Ike
I’ve seen it spelled several different ways. But I’ve always heard it pronounced like moo -fuh - lotta. Will have to remember the Central Grocery on Decatur Street.
I love muff.
Plenty of muffuletta and feta makes for a great (also quick and easy) pasta dish.
Sadly, I’ve yet to find a place that sells it in Ireland.
Rue DeDay, grendel72, Schlotzsky’s (http://www.cooldeli.com/) is an Austin-based affair, with a tasty muffaletta which they call “The Original.” For a long while, it was the only sandwich they sold.
It may not the be-all end-all of muffaletta, but their buns are hard to beat.
You’re not quite as detached from reality as you think.
Anna Muffoletto is the author of The Art of Sicilian Cooking, and a rather good-looking woman. I’m sure you’d like her. Especially if she cooked for you.