In my humble opinion, here's a sandwich by which all others should be judged, a bastion in the world of sandwiches if you will.
And when it comes to the Muffuletta, you'd be hard pressed to find one that come close to the one found right here in New Orleans - The Central Grocery & Market on Decatur street.
To make a great Muffaletta, you have to have (1) a nice robust olive salad, then (2) comes the bread - traditionally a 10-inch round with sesame seeds on top, just a light crust an soft interior and last (3) a great selection of meats (go for the imports people!)
So the way I figure it, I've got (1) and (3) covered and my bread ain't bad either. But I can't imagine sharing this with you folks and expecting you to pull out the yeast everytime you want a Muffuletta. So that calls for a compromise.
I went to my artisan neighbourhood bakery and pressed down every circular bread I could find so I get one that has a nice crust but is also somewhat soft (you know there's only so much soft you'll get with an Italian bread....but oh! well)
I was pretty happy with a nice Italian round about 8" in dia. that I picked up. And with my olive salad ready to go, so am I. In my humble opinion, this right here is a wicked Muffuletta, but I'm not so arrogant as to proclaim it's in the league of Central Grocery.
I do think that unless you are a hop, skip and jump away from NOLA, you'll find this recipe deeply satisfying.
But before you run off, don't forget to get the recipe for the amazing olive salad with is key, right here!