American Heritage® Dictionary of the English Language, Fourth Edition
- n. New Orleans A sandwich made with a large round roll of Italian bread split in half and filled with layers of hard salami, ham, provolone, and olive salad.
- Italian dialectal, bread with a filling, from Italian muffa, mold, probably of Germanic origin. (American Heritage® Dictionary of the English Language, Fourth Edition)
“The muffuletta is a killer sandwich, both in the sense that it's a great sandwich and that it's so big it could conceivably kill you if one fell on your head from a great height.”
“However you spell it, what generally makes a muffuletta a muffuletta is the olive salad.”
“The muffuletta was a disaster, with totally wrong bread”
“Still others showcase regional specialties: The Reuben presents the corned beef of New York City’s Lower East Side Jewish delis but adds “uptown” non-kosher cheese, sauerkraut, and creamy dressing; the lobster roll is a simple homage to Maine’s famed crustacean; and the muffuletta is an embarrassment of salumeria riches attesting to New Orleans’s old and well-established Italian roots.”
“He recalled her telling him that the first time she’d tried a muffuletta was the day of the bus crash.”
“Maybe all this will make up for how bad their muffuletta is.”
“The other sandwiches—eggplant parm, muffuletta, panelle parm (chickpea fritters, mozzarella and tomato sauce) and the melanzane e panelle (fried eggplant, chickpea fritters, mortadella and pecorina) are a hit, too.”
“While my sister is getting coffee, I people watch in Jackson Square: A beautiful dark-eyed child in a bright red stroller stares into my eyes, while his parents shout at each other in spitfire Italian between bites of muffuletta sandwiches.”
“He settled back and ordered a muffuletta with three kinds of meat.”
“Although cold cuts and cheese are crucial parts of the sandwich, the sandwich is truly defined by the muffuletta bread (“a sesame seed–speckled round loaf of crusty Italian bread”) and the olive salad (“which ranks alongside hot sauce and beignet mix as the best souvenirs from the Quarter”).”
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