Eggplant Muffuletta Sandwiches

When partying in one of the biggest festivals in North America, Mardi Gras, you need to make sure you have the right fuel to balance out the booze. One of the best creations to come out of the melting pot of cultural cuisine known as Cajun food is the stacked muffuletta sandwich.

The Muffuletta is a staple of New Orleans cuisine and has a rich history dating back to the early 20th century. This hearty sandwich, typically made with ingredients such as salami, ham, sliced cheese, and olive salad is believed to have originated at the Central Grocery and Deli in the French Quarter. The store, which was established by Sicilian immigrants in 1906, served the sandwich as a convenient meal for the city’s market workers.

The sandwich’s popularity quickly spread, and it has since become a symbol of New Orleans’ multicultural history. In addition to Italian ingredients, the Muffuletta also features the key flavors of the city’s Creole and Cajun communities, including the olive salad mix and crusty round bread that resembles the French baguette.

The difference between this classic version and our iteration is that we swapped out the cold cuts for a lighter marinated eggplant. The eggplant is seared and given a smoky and savory brine to replicate the richness of the deli meat but completely vegetarian. Various restaurants do this to make the muffuletta a flavorful vegetarian option!

This combination of cultural influences is a testament to New Orleans’ history as a melting pot of cultures and cuisines, where ingredients and cooking techniques from around the world were blended to create unique and delicious dishes.

Cajun cuisine, in particular, has had a significant influence on the city’s food culture. This style of cooking, which originated in Louisiana’s Acadian region, is known for its bold flavors and use of locally sourced ingredients, such as seafood, rice, and andouille sausage. Some other popular Cajun dishes in New Orleans include jambalaya, gumbo, and étouffée, all of which feature a complex blend of spices and ingredients that reflect the city’s cultural heritage.

In addition to its rich food culture, New Orleans is also known for its festive atmosphere and unique culinary events. The city’s annual Mardi Gras celebration, for example, is a food lover’s paradise, with street vendors offering a variety of delicious treats, including fried seafood, jambalaya, and, of course, Muffuletta sandwiches.

The secret to the best Muffaletta is to allow all the layers to meld together once the sandwich is assembled. Wrapping the sandwich in plastic wrap or placing a heavy pan over the top allows the eggplant marinade and olive salad flavor to fully penetrate the bread, making everything moist and delicious!

The city is also home to a vibrant restaurant scene, with many establishments offering a range of traditional and contemporary dishes that reflect the city’s diverse cultural influences. Whether you’re in the mood for classic Creole cuisine, spicy Cajun dishes, or something new and innovative, there’s no shortage of great dining options in New Orleans.

New Orleans’ rich food culture is a reflection of the city’s multicultural history and its unique blend of ingredients and cooking techniques. New Orleans is truly a food destination like no other. Create a taste of NOLA at home!

Eggplant Muffuletta Sandwiches

Freshly baked bread, smoky eggplant, and rich olive salad are the key ingredients for this classic Cajun delicacy. We swapped heavy mortadella for a lighter filling while keeping the full-on flavor and classic accouterments. Fuel for Mardi Gras doesn’t get better than this!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 55 minutes

Cook Time: 15 minutes

Servings: 2-4

Ingredients:

• ¼ cup extra virgin olive oil, plus more as necessary

• 1 pound eggplant (2 small or 1 medium), sliced ¼ inch thick

• 1 garlic clove, minced

• 3 tablespoons soy sauce

• 5 tablespoons red wine vinegar, divided

• 1 tablespoon maple syrup

• 1 teaspoon smoked paprika

• ½ teaspoon red pepper flakes (or to taste)

• ½ teaspoon black pepper, freshly ground

• ½ cup pimento-stuffed green olives, chopped

• ½ cup pitted Kalamata olives, chopped

• 2 tablespoons capers, minced

• 2-3 pepperoncini peppers, minced

• ¼ cup fresh parsley, chopped

• 1 small (~8-inch) round Italian boule (or round sourdough bread or focaccia)

• 6 slices provolone cheese (or vegan cheese, if desired)

Directions:

1. START EGGPLANT. In a large skillet over medium-high heat, add half of the extra virgin olive oil. Once the oil is shimmering, add a layer of ¼” sliced eggplant, making sure not to crowd the pan.

2. FINISH EGGPLANT. Cook the eggplant until browned, flip, and cook until the other side is tender and browned, about 2-3 minutes per side. Place the cooked eggplant in a shallow dish and cool. Repeat the process with the remaining olive oil and eggplant until all the eggplant is cooked.

3. MARINATE EGGPLANT. In a medium bowl, add minced garlic, soy sauce, 2 tablespoons red wine vinegar, maple syrup, smoked paprika, red pepper flakes, and freshly ground black pepper. Stir to combine, and pour over the cooked eggplant in the shallow dish. Let marinate for at least 30 minutes and up to 4 hours.

4. OLIVE SALAD. Meanwhile, use your Forge To Table 7” Bunka to chop the pimento-stuffed green olives, Kalamata olives, capers, pepperoncini peppers, and fresh parsley, and place into a large bowl. Add the remaining 2 tablespoons of red wine vinegar and mix to combine. Set aside.

5. BREAD. Using your Forge To Table 10” Bread Knife, slice the round Italian boule or other bread lengthwise. Use your hands to scoop out some of the interior of the bread (use this for meatballs or homemade breadcrumbs).

6. ASSEMBLE. Assemble the sandwich by drizzling the top and bottom of the bread with some extra virgin olive oil. On the bottom of the bread, layer all of the marinated eggplant, followed by the sliced provolone cheese (or vegan cheese), olive salad, and finally the top of the bread.

7. SANDWICH. Wrap the sandwich in plastic wrap or butcher paper and place a heavy flat object, such as a cookbook or cast iron skillet, over the sandwich and press it for 30 minutes. Once time is up, slice into quarters and serve!

Chef’s Notes:

• These sandwiches can easily be made vegan by swapping out the provolone for vegan cheese or omitting completely.

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