A surprising number of our corporate clients have shared horror stories about bad sandwich experiences. In fact, bosses are literally banning bread from their boardroom lunches. Meanwhile, lunch is supposed to be the part of the office meeting you look forward to the most! On the contrary, picture soggy, stale, uninspired, and boring heaps of sad ingredients slapped together. If you’re on the receiving end of a food delivery that looks about as appetizing as one of those sandwiches you see on the shelves of a gas station bar turning a minty shade of green, I can understand why you’d never want to see a sandwich again.
Nothing gets me more frustrated than a bad sandwich and it’s simply not fair that sandwiches are getting a bad rap! They can (and should) be so delicious that you’re literally calling a friend to tell them about it. Just please finish chewing first.
So, if you want to know what makes our sandwiches so special and tasty, you’re about to get the full scoop (or full slice in this case?). Read on for our chefs secrets, including a totally addictive Muffuletta Sandwich Recipe.
First of all: To make a sandwich that has layer upon layer of flavor, you need ingredients that are good enough to eat on their own. Case in point… Meet our Muffuletta!
This legendary sandwich was invented at one of New Orleans oldest markets (1906), the Central Grocery. Sicilian immigrants working at the nearby farmer’s market would buy salami, ham, cheese, olive salad and Muffuletta bread (a soft round loaf that the sandwich takes its name from) and eat them separately. The owner of the grocery suggested they cut the bread and combine all of the various antipasti inside like a sandwich, and the Muffuletta sandwich was born.
Isn’t our Muffuletta glorious?! A sandwich should strike you with that wow-factor every time. Our Executive Chef is very particular about either baking or sourcing the best bread for the job. We never compromise on bread quality, and neither should you!
Our Italian bread is the perfect model with its crispy exterior and soft fluffy interior. Bread should totally be able to stand on its own as the star. A simple slathering of butter on a fresh crusty roll of this caliber makes me super-happy, but I think the combination of salty meats, briny olives, and piquant pickled vegetables are the winning combination for a perfect bite of heaven.
Which brings me to the next expert level sandwich making trick, making sure the spread is so good you want to eat it with a spoon.
Don’t be afraid to add different spreads to the bottom and top bun. Texture and mouth-feel are always on a chefs mind when it comes to creating the perfect bite. I personally love a sandwich that has some creaminess, whether that’s from the cheese or a homemade aioli. A fresh mozzarella works like magic in this department.
Tony Soprano would rise from his grave to eat this “Gabagool”!
Layers upon layers of prosciutto, spicy salami and oven roasted turkey with Provonole and Mozzarella cheese, tomato and lettuce. How could you go wrong?
I love an early morning trip to St. Lawrence market where sky is the limit for sandwich filling possibilities.
Try our recipe below, use these tips and start taking your sandwich game to the next level.
Note: Make your Muffuletta mix 1 day in advance for optimal flavour!
For the Muffuletta mix
- 3/4 cup pitted mixed oil-packed olives
- 1/2 cup giardiniera (Italian-style pickled vegetable salad)
- 1/4 cup chopped roasted red peppers
- 2 tablespoons parsley leaves
- 1 tablespoon capers
- 1 medium garlic clove, minced (about 1 teaspoon)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
Take all the ingredients and pulse in a food processor until combined and . When combined, remove from the food processor and place in an airtight container in the refrigerator to macerate overnight.
To prepare the sandwich:
- 2 each muffuletta-style roll or Italian style crusty bread
- 1/3 pound thinly sliced spicy soppressata (5 1/3 ounces; 151g)
- 1/3 pound thinly sliced turkey breast (5 1/3 ounces; 151g)
- 1/3 pound thinly sliced prosciutto (5 1/3 ounces; 151g)
- 1/3 pound thinly sliced provolone cheese (5 1/3 ounces; 151g)
- 1 each sliced large heirloom tomato
- 2-3 ounces baby arugula (56-84g)
- 2 tbsp of the above pickles vegetable mix
Prepare all the cold cuts and cheese slices.
Cut the rolls in half, spread on the vegetable mix, make sure to get some of the vinaigrette used with the Muffuletta mix.
Generously layer the meats and cheese. Top with sliced tomato and baby arugula.
Pro tip: Resting the sandwich before eating allows the bread to absorb the olive juices.
Stay tuned for more scrumptious recipes as we dive into the summer months ahead.
Fia Pagnello, CEO
Ready to be inspired by a plate of food? contact us now!