In a city far away (New Orleans) and a time long ago (1906), a Sicilian immigrant made the first muffaletta sandwich (so the story goes). The name of that sandwich – a cold cut and olive lover’s dream – derives from what immigrants called its round, seeded bread.
Not many places make a muffaletta here. But Glorioso’s does – two kinds, in fact. There’s the extra meaty “Milwaukee” version, made-to-order in the deli on a hoagie roll, and the original, which is premade on the traditional loaf, halved and sold in the prepared foods case.
Made-ahead is a deal-breaker for some sandwiches, but not this one. It just gives the tangy, salty flavors time to meld and the bread time to absorb the oil and juices. Deliziosa!
