When I went to school in New Orleans, I lived on muffaletta and beer. A true muff is about 10" across and was an easy lunch for me back in my marathoning days. Along with the etouffee that I served this week I also made muffs:
I made my own buns because I couldn't buy buns big enough. These were only 8" but that's still one big ass bun!
On the bottom of the bun add layers of mortadella, genoa salami, ham...
Cover the meats with some provolone. On the top of the bun add olive salad (green olives, black olives, giardinera [pickled cauliflower, carrots), some spices and olive oil, processed not as fine as what you see on my sandwich) and more provolone.
A light grilling to melt the cheese...
And that's a sandwich that would make any Y'at proud! It was a great sandwich sure to fill your belly!
Farina Alto – Albuquerque, New Mexico
2 days ago