If you don’t need to summon a portal to go to the 10th dimension just to gain the strength to dislocate your whole face to eat it,it is by no means a muffuletta.
Fun fact about the name: muffuletta is a Sicilian word that literally means bread bun. A muffuletta in Sicily is any kind of round bread loaf 😊 and if you use this word in another region, no one probably would know what you are talking about 🤷🏻♀️
Looks great. Pro tip from someone who's eaten a ton of these sandwiches. There 10 times better if you put the completed sandwich in the oven for a few minutes and get the bread tasted and your cheese all melted. Not traditional by any means but oh so delicious
Made the muffuletta bread today, and it came out very good. The bread has a fabulous smell. I did have a couple hiccups. 1) The dough didn't come together in the mixer w/the breadhook. I used weights as the measures so the amounts were very accurate...maybe my flour was thirstier. I had to help the dough along by stopping the mixer and bringing the dough together w/my hands, and when it came out of the mixer after the recommended time it still neded some help to smooth out/hold together. Not at all like the video looked. 2) When baking the bread was already very browned at 8 minutes in while still at 450 degrees (I did have the pan of boiling water below the bread for the first 5 minutes). I immediate dropped to 375 but had to stop cooking after about 10 minutes at 375 as it would have gotten too dark. I left the bread on the pan in the oven, covered w/tin foil, w/the oven door open and gradually cooling off, which allowed the bread to cook a little more w/out burning. I've never had an issue this severe w/an online recipe overcooking so significantly. Pics: I believe the one showing it before baking was after the 30 minute rest under the towel - photos.app.goo.gl/T7KfojcvqEWLncUQ8 What I'd LOVE would be to make this bread a little less dense. What would be the recommended changes to add a little more air to this dough?
It's so cool how cuisine changes when people move around the world. I'm Kurdish-Swedish, and it's so interesting to compare "proper" Kurdish food with the food I grew up with and the adaptations my family made because, you know, not all produce is available everywhere. And, of course, my siblings and I often wanted Swedish food, so some Kurdish food has been Swedishified, some Swedish food was cooked with a Kurdish touch... Fusion cuisine is extremely convenient sometimes 😅
@@weina123 Yeah, as far as I know in Sicily "muffuletta" is just the bread and the sandwich per se was invented in America by the immigrants. Now I want to try it, tho!
@@thesardinian1378 Do you speak italian? I don't know where to start, maybe from the spaghetti and meatballs that doesn't exist in Italy, but this is a pretty known trivia. I find it funny also how many words where imported as plurals, maybe because of the writing in the shop windows, like salami, minestroni or pepperoni (that have nothing to do with our peperoni, the peppers!). Also I found out that americans think that pastrami is italian, which is certainly not!
Italian-descended New Orleans native here. It’s pronounced “moof-a-lot-a”. I know it doesn’t make sense, but try and pronounce tchoupitoulas and burgundy the way we do lmao
That looks really good, Josh. The Best Muffuletta Of MY Life came from Cedar Deli in Lafayette, Louisiana where I spent the first half of the 1990s. Yours looks like a pretty fair approximation to me..so yeah I'm all in... Thanks! ... BTW the acadians there say "Moof-a-lotta! " LOL
@@enzoqueijao it's actually possible due to some funky neurology called synesthesia. It's when your senses hybridize and/or sensory information is misinterpreted in the wrong sensory cortex. It can also sometimes be triggered by certain drugs. Someone experiencing synesthesia may hear colors, taste images, smell textures, all kinds of weirdness.
About 20 years ago I had a muffletta sandwich from Central grocery in New Orleans. That is the place that claims to have originated the sandwich. Over the last two decades I have thought about that sandwich many times as it was delicious. Your sandwich looks up to the task of re-creating that sandwich for me. I intend to make your sandwich Josh but the one thing I will do differently is weight it down for a couple of hours.
Indeed. Central Grocery is the place it was invented. I’m a New Orleans native, honorary New Yorker, self proclaimed foodie. My job keeps me moving around the globe every few years so when I fly in to NOLA the first stop is Central Grocery for a muffuletta and a few other things. I order the “whole” one and eat a bit of it each day over the next few days. The way they make their bread, it soaks up the olive oil without it getting soggy, so each day it gets better. But no more than four days. That’s the max and when it actually becomes soggy. I always get another whole one to take on the plane with me and back to wherever home may be at that time. Definitely my favorite sandwich next to a shrimp po-boy from Domilise’s. I’d skip making the olive salad and order a jar of it online from Amazon or directly from Central Grocery. You might even luck out and your super market might carry Bertoli olive salad which is better in my opinion.
That makes a lot of sense, it can't be Italian. When we make sandwiches in Italy, we fill them with 3 ingredients, 4 if we're exaggerating. This one is definitely, 100% American.
@@axel.lessio I’d say it’s half and half. It was invented by Italians using mostly Italian ingredients, but in New Orleans with an American twist. It’s one helluva sandwich though...Love it.
@@midnyteblues the problem is when Americans say "Italians" they actually mean Italian-Americans 90% of times. I could bet no native Italian has been involved in the invention of this sandwich, but rather second generation descendants. Again, mixing 200 ingredients is just not at all part of our culture (and in some cases WE are missing out haha).
Cut. Drizzle with additional olive oil. Wrap in cling wrap. Let rest for several hours on counter or in fridge. Bring to room temp. Unwrap. Eat. The resting time does very special things.
P.S. to my last comment. I just made Joshua's Muffuletta bread and it was perfect. The only thing I had to change was the cooking time.It got brown faster then the recipe ( maybe my oven temperature is off). I had to cook it less time or it would have burned even with the temperature lowered. I like the steamed pan idea. It seemed to make my bread softer inside. I did as he suggested and flattened the bread a little more then he did. Very pleased. I'm lucky I can buy the bread at a store by me,but now I can make it myself and it is just as good.
Guacamole eat a bit later on in a couple days but then again for some other one in a couple days and then the rest will look at what you can do for the rest of the week and the rest of his face will be a bit of a mess but I think we should be OK for the rest of the week and I will have the elite controller on my bike for a couple more days and then I go kill the people that killed them in my head lol
Love the receipt! You did skip a step, I think. The sandwich should be covered with plastic wrap, put on a baking sheet pan, and then weighed down. Think a cast iron pan. Put it all in the fridge to come together. Think whatever a hot sandwich press / panera grill does for the hot Cuban, the cold press does for the Muffuletta. This is not a criticism of your thoughtful treatment of what looks to be a delicious sandwich. Love the fresh bread addition to your treatment of this delightful treat. Thank you Josh, we love your videos, going back to almost the beginning.
My favorite!!! I have made the great Muffaletta on two separate occasions. First time when New Orleans went to Superbowl. The second time for a casual neighborhood party. I researched how the real sandwich is made down yonder. The only thing I would have done different. Left the meat on and pressed it for couple hours. The best sandwich for entertaining. Enjoy!!!
You should smush it though! I used to make one of these on the weekend and take a slice to work each day for lunch. So, I would make it, wrap it in plastic, and put a cast iron skillet on top of it until I sliced it Monday morning. SO good! Smushing it kinda brings it all together.
I am from Louisiana and live very close to New Orleans and have been there many times and l have never heard of this sandwich before but now that l have l want to make it.
Hi! Used to buy these in Nola in the am from downtown. In bulk for everyone back home in nw fl. Everyone placed their orders and I put them in the back window to bake all the way home . 4.5 hours. Heavenly smell! And everyone at home would always ask when are going again? I’m in!
Mr Weissman. I am honestly not trying to troll your video or technique. I have, however, lived in SW Louisiana for nearly 40 years. Your bread is toasted beautifully. I could eat just that bread! Your primary ingredients are accurate as well. Some regions in Louisiana will used smoked provolone but both are authentic. The olive mix, however, must be chopped small. I used to be a line cook at a local mom and pop. My job was to make the olive mix. The owner would "sell" it to his other restaurant that actually served muffalettas (muff-uh-lott-uhs). The celery ribs would be sliced lengthwise into 3 and then chopped small. I hand sliced the green and black olives thinly by hand. You can just buy them crushed to save the work. The way I cut the carrots resembled cuting a carrot in 4 lengthwise and then running that through the shredder on a food processor. The peppers to use are pepperoncinis sliced thin but not many. Not too many carats either or they make it too sweet and overpower the mix. Some restaurants cheap out by overusing carrot until it is orange. Yuck! Same with the onions. Some places use kalamata olives and pickled, roasted red bell peppers. That CAN be good but you have to watch your vinegar balance.The Idea is to add the spices, vinegar and GOOD olive oil and allow the mix to macerate for 5-7 days. This will tenderize the celery and carrots. The fine cut and maceration creates a mix that likes to stay put kinda like a coarse tapenade. The sandwich is made open face and is broiled just until the cheese melts and then olive mix is added to the top bread and placed on the sandwich. It is cut into 4 pieces and served with a kosher spear and some kettle chips. Giardiniera is usually eaten as a snack, antipasto, tapas in Louisiana. I see the call for giardiniera to be used in a muffaletta repeatedly in online recipes yet have never had it in my muffaletta from Shreveport, to Lake Charles, Lafayette, Baton Rouge and New Orleans. I am sure they must serve it somewhere but I have never had it served in mine. Just my $1.02 worth.
This is my favorite sandwich. I have made several of your recipes. Your bagels are the best! I made the mcgriddle today. So good. I would love to see you tackle the beef on weck. My 2nd favorite sandwich.
Visiting New Orleans we fell in love with this sandwich-- for me it's the olive salad on the bread. If you're somebody who can enjoy the simplicity olive oil on bread, that's only a small part of the experience here.
Josh my friend. I love watching at your videos. I saw a lot of great cuisines you have done. Those are totally cool. Josh, I was just wondering how if you made Indonesian Food. I am from Indonesia and I would like to see you doing Indonesian Food.
I’m from New Orleans, I concur with this recipe. However with the olive salad you need pickled onions(like the martini olives but regular will work). Also, you need to let it sit in a warm very humid oven afterwards with a weight on top so the meat sweats, to do it right. Also a little Remoulade sauce or spicy Dijon mustard to top it off.
Love your videos! Not only are you an excellent cook/chef (I know you struggle with the label of chef), but you are also very talented at video and editing. And you’re quite funny! Very entertaining and useful information for those of us who love to cook. Thank you and keep up the good work!
One of my favorite sandwiches...oven-toasted is a must...I have one waiting for me that I made earlier. I need to add some olive salad on the bottom asa well before toasting it.
Much respect for making the bread and for not baking the sandwich! It’s hot in Nola so you can bring it up to 105-110 that’s nice. It’s my fav and so many people get it wrong.
When I make it I weigh it down with a plate and leave it in the fridge for an hour or two with something heavy on top of it. That squishes it down a bit, lets the flavors meld and it's a bit easier to eat, too.
I made an enormous Italian sub for dinner and I kind of accidentally made a pseudo-muffuletta. I haven't been able to find Calabrian chile spread anywhere, so I substituted Thai sambal and mixed the chopped black and green olives and EVOO in with the chili paste for a kind of hybrid olive salad/chile spread. That combined with a layer of chopped giardiniera and some Beano sandwich dressing on a thick layer of shredded green leaf lettuce, tomatoes and red onions in addition to the meats and cheeses and it was just..... *chef's kiss*
You can't complain about Americans making American-Italian/Italian food when you are using Japanese art in your profile picture. You're appropriating as much as we are.
@@Elegant_Owl I did not mention culture appropriation. It's just I have never seen or heard in 21 years in Italy (born and lived here) of this sandwich 😂 Also American kitchen culture is really used to call "Italian" things that are not, like Alfredo pasta, Italian seasoning (literally a blend of herbs, nothing Italian in it) or stuff like this. I don't mind it, it's fine, it was just a joke tbh.
I’m a New Orleans native and even at Central Grocery (they sell the Holy Grail of muffulettas here) they aren’t that well-stacked. You did a tremendous job and I’d be honored to try your version. You’ve got the meats correct and the olive salad seems really close. Based on how much they cost, were they to offer one like yours, it would be a $60-$70 sandwich.
Hi Josh I'm from Sicilia in Italy and muffuletta it's a traditional dish here. We usually stuff it with ricotta cheese, oil, salt and pepper, already hot. That's great. Anyway, i'll try your THICC sandwich too, it seems kind of huge and stunning
Fun fact: did you know that the name 'muffuletta' comes from the word 'muffe' (meaning 'mushroom'), which may be due to the round sandwich bread resembling a mushroom cap? 🍄🍄😄
That’s about as fine of a muffuletta as I’ve ever seen. That bun is incredible. Since I’m in south Louisiana, I won’t go as far as you have, as everything is easily available. Central Grocery olive mix is the absolute best. I’ve made a lot of these, and their mix is a deferent level.
Joshua, i'm italian. And you don't understand HOW MANY TIMES i have do this sandwich for me, and my boyfriend, to take it and eat it at the riverside, with some stronger beer, in sunday with sunny day. - Peace of mind -
If you don't need to unhinge your jaw to eat it - it ain't a muffuletta
Ay binging with babish
Facts
If you don’t need to summon a portal to go to the 10th dimension just to gain the strength to dislocate your whole face to eat it,it is by no means a muffuletta.
*Gets flashbacks of your brownies episode*
When is a cooking challenge coming between you two?
“Just because it’s difficult to put in your mouth, doesn’t mean you shouldn’t put it in your mouth” - josh 2020
That’s what my tinder date said
Words to love by
Wtf
I'm sorry I had to....THATS WHAT SHE SAID.
Didn't she say it was like a Third Date Sandwich?
Josh, I love the diversity in nationality of the foods you've made so far, I'm from Puerto Rico, can you make "mofongo" ?
Dobi_Coqui ooooooooh yes please mofongo is so delicious!
YASSS
Pee
Unnnggg, yes pleeeeaase! You could make your own sofrito, do up some shrimps in a guisado with it, and have some amazing mofongo!!!
He could even probably find a pollo tropical nearby to try the fast food version of it!
I recently moved to New Orleans and had this for dinner the night I moved in. What a way to start in a new home
When josh says thicc 10 times right when the video starts, you know it’s about to be a good time.
Who is josh tho 🤔
@@Ticcus josh mama
The thing is, "thicc" ( or"fick") means "fuck" in German..
Yes
Hell nah
I always love the girlfriend cameos. She’s just there to eat and she doesn’t give a F about anything else. Hilarious.
@@solchapeau6343 she lives with him?
And she goes to law school!! (just thought that was pretty cool)
5tTxtxtdyteywtt
Hsfreutetet4r88
@@achakzaiachakzai4175 I agree
“Why’s the kitchen on fire”
“Yeah yeah but try this sandwich”
Fun fact about the name: muffuletta is a Sicilian word that literally means bread bun. A muffuletta in Sicily is any kind of round bread loaf 😊 and if you use this word in another region, no one probably would know what you are talking about 🤷🏻♀️
Silvia Greco didn’t think anyone needed or wanted to know this but it’s good to learn random new things
Un'altra italiana finalmente, me lo aspettavo che ci fosse ma non ti avevo ancora trovata.
Exactly and in Sicily we usually eat it with sheep's ricotta,anchovies, good Evo oil salt npepprr and pecorino or a good aged cheese
Bella raga
Esatto, appena ho visto la parola muffuletta ho pensato a quella tradizionale siciliana
Looks great. Pro tip from someone who's eaten a ton of these sandwiches. There 10 times better if you put the completed sandwich in the oven for a few minutes and get the bread tasted and your cheese all melted. Not traditional by any means but oh so delicious
6:09 when he said “eeughhhhewu” i felt that
through a mouthful of food ‘um in the samwich zome’
VinDuo that meme’s dead you know
DJ Skullboy just jealous you didn’t make it first
same bro
It was like a cursed Thwomp from Mario
Made the muffuletta bread today, and it came out very good. The bread has a fabulous smell. I did have a couple hiccups. 1) The dough didn't come together in the mixer w/the breadhook. I used weights as the measures so the amounts were very accurate...maybe my flour was thirstier. I had to help the dough along by stopping the mixer and bringing the dough together w/my hands, and when it came out of the mixer after the recommended time it still neded some help to smooth out/hold together. Not at all like the video looked. 2) When baking the bread was already very browned at 8 minutes in while still at 450 degrees (I did have the pan of boiling water below the bread for the first 5 minutes). I immediate dropped to 375 but had to stop cooking after about 10 minutes at 375 as it would have gotten too dark. I left the bread on the pan in the oven, covered w/tin foil, w/the oven door open and gradually cooling off, which allowed the bread to cook a little more w/out burning. I've never had an issue this severe w/an online recipe overcooking so significantly. Pics: I believe the one showing it before baking was after the 30 minute rest under the towel - photos.app.goo.gl/T7KfojcvqEWLncUQ8
What I'd LOVE would be to make this bread a little less dense. What would be the recommended changes to add a little more air to this dough?
everybody talks how about joshua saying thicc too much when really the comment section itself is saying the word thicc more than him
Seth Colby exactly
Oh shit...
@@thedopefries8820 - No, just the fart noises...
@@daveogarf No, those are sharts
@@90mq94 - Good one!
Everyone: You say thicc too much!
Josh: Thicc Thiccc THICCCC
Dani: *T H I C C 24/7*
thicc billy
Your Cs lookin kindaa.. THICC!!
Bruh one of my kind
Never would I think a Dani viewer also watches Joshua Weissman
Welcome to the thicc club boys
@@Mistful *K A R L S O N V I B E*
As an italian, I am always amazed of the italian-american recipes I have never heard of in Italy in my entire life.
It's so cool how cuisine changes when people move around the world. I'm Kurdish-Swedish, and it's so interesting to compare "proper" Kurdish food with the food I grew up with and the adaptations my family made because, you know, not all produce is available everywhere. And, of course, my siblings and I often wanted Swedish food, so some Kurdish food has been Swedishified, some Swedish food was cooked with a Kurdish touch... Fusion cuisine is extremely convenient sometimes 😅
Parlamene!
It might it's almost solely a sicilian type of sandwich, and most people outside of the region don't even know what it is
@@weina123 Yeah, as far as I know in Sicily "muffuletta" is just the bread and the sandwich per se was invented in America by the immigrants. Now I want to try it, tho!
@@thesardinian1378 Do you speak italian? I don't know where to start, maybe from the spaghetti and meatballs that doesn't exist in Italy, but this is a pretty known trivia. I find it funny also how many words where imported as plurals, maybe because of the writing in the shop windows, like salami, minestroni or pepperoni (that have nothing to do with our peperoni, the peppers!). Also I found out that americans think that pastrami is italian, which is certainly not!
>"Starting off with me drinking at an hour I'd rather not mention"
Bruh, I don't trust a chef that ain't sipping somethin' while they're cookin'.
Carson T. "Day drinkin' is a thing 🍷
Internet chef: "it's really easy."
Me: *somehow sets water on fire*
Is that a fate reference...?
@@GlassyHades I dont know what fate is, so no.
@@sketchydude8431 ooof
@@GlassyHades Pretty sure it's a reference to someone being so inept at cooking that they can burn water.
Me: Proceeds to put fire out with cheese, yeah, something's wrong here.
Italian-descended New Orleans native here. It’s pronounced “moof-a-lot-a”. I know it doesn’t make sense, but try and pronounce tchoupitoulas and burgundy the way we do lmao
I came here to say this!!
@@Desireeee126 hearing the "letta" hurt me.
How do you pronounce those? 😬
YES thank you! -New Orleans native
Jessica Clark I’m from Nola and currently live here. It’s moof-ah-lotta or muff-ah-lotta. Those two pronunciations get thrown around!
That looks really good, Josh. The Best Muffuletta Of MY Life came from Cedar Deli in Lafayette, Louisiana where I spent the first half of the 1990s. Yours looks like a pretty fair approximation to me..so yeah I'm all in... Thanks! ... BTW the acadians there say "Moof-a-lotta! " LOL
@VLB Elder That's the only way to say it that I have ever used! Glad to hear Cedar Deli is still bringing the good stuff! Thanks cher!
The one at Cedar Deli is great. Another great one is at Pizza Village on Moss street!
Yes! My dad's half Italian, half French an he says muffuletta. My mom's all French and she says muffulatta .
Just one city over in BR we say Muff-a-lotta. Amazing how language can change just 60 miles away.
I'm obsessed with this sandwich. Thanks for sharing!!
Imagine if you could lick your screen and taste the flavours.
"the snozz-berries taste like snozz-berries!"
THAT WOULD BE LITTTTTTTTTTTTT!!
I don't need to taste the flavour to lick the screen. I already just do it.
@@enzoqueijao it's actually possible due to some funky neurology called synesthesia. It's when your senses hybridize and/or sensory information is misinterpreted in the wrong sensory cortex. It can also sometimes be triggered by certain drugs. Someone experiencing synesthesia may hear colors, taste images, smell textures, all kinds of weirdness.
Josh is the flavour ngl
I love your videos my week has been rough and your video cheered me up just a little bit thank you
last time i was this early josh hasn't started doing ass shots
About 20 years ago I had a muffletta sandwich from Central grocery in New Orleans. That is the place that claims to have originated the sandwich.
Over the last two decades I have thought about that sandwich many times as it was delicious. Your sandwich looks up to the task of re-creating that sandwich for me.
I intend to make your sandwich Josh but the one thing I will do differently is weight it down for a couple of hours.
Indeed. Central Grocery is the place it was invented. I’m a New Orleans native, honorary New Yorker, self proclaimed foodie. My job keeps me moving around the globe every few years so when I fly in to NOLA the first stop is Central Grocery for a muffuletta and a few other things. I order the “whole” one and eat a bit of it each day over the next few days. The way they make their bread, it soaks up the olive oil without it getting soggy, so each day it gets better. But no more than four days. That’s the max and when it actually becomes soggy. I always get another whole one to take on the plane with me and back to wherever home may be at that time. Definitely my favorite sandwich next to a shrimp po-boy from Domilise’s. I’d skip making the olive salad and order a jar of it online from Amazon or directly from Central Grocery. You might even luck out and your super market might carry Bertoli olive salad which is better in my opinion.
That makes a lot of sense, it can't be Italian. When we make sandwiches in Italy, we fill them with 3 ingredients, 4 if we're exaggerating. This one is definitely, 100% American.
@@axel.lessio I’d say it’s half and half. It was invented by Italians using mostly Italian ingredients, but in New Orleans with an American twist. It’s one helluva sandwich though...Love it.
@@midnyteblues the problem is when Americans say "Italians" they actually mean Italian-Americans 90% of times. I could bet no native Italian has been involved in the invention of this sandwich, but rather second generation descendants. Again, mixing 200 ingredients is just not at all part of our culture (and in some cases WE are missing out haha).
@@axel.lessio It was invented by Sicilians that immigrated to New Orleans over 100 years ago. Anyways, good chat. Bye....
"If it's not difficult to put in your mouth, it ain't a muffuletta!" - That's what she said.
Or he ;)
Lol
Molten Crow r/curedcommemts
@@bababoey3331 Mmm.. I love some salty commemts
The world with porn, everybody.
That’s up there with my top favorite sandwiches. Nice to see it given praise, its amazing
“If it’s not difficult to put in your mouth, it’s not a muffaletta” well damn, Josh, take out to dinner first wont ya?
TIL I'm not a muffaletta :(
Cut. Drizzle with additional olive oil. Wrap in cling wrap. Let rest for several hours on counter or in fridge. Bring to room temp. Unwrap. Eat. The resting time does very special things.
Josh: Moo-fa-let-ah
Me, a cultured New Orleans native: Moo-fell-aht-ah
I was going to type this before he even said it lol. (We ain’t mad at ya Joshy)
Yessss this.
That was exactly my reaction.... hahaha .... I'm like he pronouncing it like that
i was just thinking that lol
He's going for the italian pronunciation
I had my bachelor party in Nola and had this at central grocery. Love this version. Keep it up!
Nobody:
Joshua less than 10 seconds into the video: *t h i c c t h i c c t h i c c*
This is actually how sandwiches look in marketing pictures.
“Josh, bruv” *DEAD*
Never apologize to the English.
@Yung Lsg yes?
Truly my all the favorite sandwich, not enough people can do it justice. You did very well Chef.
This is the most beautiful thing I've laid eyes on for months. My little Italian heart can't take it!
P.S. to my last comment. I just made Joshua's Muffuletta bread and it was perfect. The only thing I had to change was the cooking time.It got brown faster then the recipe ( maybe my oven temperature is off). I had to cook it less time or it would have burned even with the temperature lowered. I like the steamed pan idea. It seemed to make my bread softer inside. I did as he suggested and flattened the bread a little more then he did. Very pleased. I'm lucky I can buy the bread at a store by me,but now I can make it myself and it is just as good.
Me: "I like those buns"
Josh: "You'll like my buns better"
Me: 😲
No. Stop.
Guacamole eat a bit later on in a couple days but then again for some other one in a couple days and then the rest will look at what you can do for the rest of the week and the rest of his face will be a bit of a mess but I think we should be OK for the rest of the week and I will have the elite controller on my bike for a couple more days and then I go kill the people that killed them in my head lol
Bado Ceesay r/youngpeopleyoutube
@@cashelhiggins6461 virgin redditor
Love the receipt! You did skip a step, I think. The sandwich should be covered with plastic wrap, put on a baking sheet pan, and then weighed down. Think a cast iron pan. Put it all in the fridge to come together. Think whatever a hot sandwich press / panera grill does for the hot Cuban, the cold press does for the Muffuletta.
This is not a criticism of your thoughtful treatment of what looks to be a delicious sandwich. Love the fresh bread addition to your treatment of this delightful treat. Thank you Josh, we love your videos, going back to almost the beginning.
“You’re Mr Thicc Thicc Thiccity Thiccface from Thicctown, Thiccania”
My favorite!!! I have made the great Muffaletta on two separate occasions. First time when New Orleans went to Superbowl. The second time for a casual neighborhood party. I researched how the real sandwich is made down yonder. The only thing I would have done different. Left the meat on and pressed it for couple hours. The best sandwich for entertaining. Enjoy!!!
That was the one thing missing - the pressing for a couple of hours.
As somebody who grew up around Nola, you did a good job
FINALLY!!! Somebody made a video showing how to make Muffaletta bread!!! Thank you!
I live in New Orleans and that’s the best looking muffuletta I’ve ever seen.
You should smush it though! I used to make one of these on the weekend and take a slice to work each day for lunch. So, I would make it, wrap it in plastic, and put a cast iron skillet on top of it until I sliced it Monday morning. SO good! Smushing it kinda brings it all together.
I don’t even know how Joshua is gettin all this food like we in quarantine
GOD BLESS YOU!!! YOU MADE MY FAVORITE SANDWICH!!!!!!!!!!!
That's the most perfect sandwich I've ever seen since Jake's perfect sandwich
Nah jakes still got him beat mainly because hes got magic lol
I’m very pleased, some of the celery chopping perfectly matched with the beats at the end
Quote of the day:
"ThICCccCc THiCccCccC THICCCCC" - Joshua Weissman, May 2020
Johnson Borantes you’ve dead as just copied this from one of the top comments 🤦🏾
and also quote sorry
*Qoute*
@@luke7932 oh, sorry for the misspelled word. my bad 😅
@@felixargyle1285 Thanks for the correction 😊😊
I am from Louisiana and live very close to New Orleans and have been there many times and l have never heard of this sandwich before but now that l have l want to make it.
Me: what’s a muffuletta?
Josh: you bout to find out.
Hi!
Used to buy these in Nola in the am from downtown. In bulk for everyone back home in nw fl. Everyone placed their orders and I put them in the back window to bake all the way home . 4.5 hours. Heavenly smell! And everyone at home would always ask when are going again? I’m in!
Netflix: Are you watching ?
someone’s daughter: 7:17
Bruh.
Disgusting.
Mr Weissman.
I am honestly not trying to troll your video or technique. I have, however, lived in SW Louisiana for nearly 40 years. Your bread is toasted beautifully. I could eat just that bread! Your primary ingredients are accurate as well. Some regions in Louisiana will used smoked provolone but both are authentic. The olive mix, however, must be chopped small. I used to be a line cook at a local mom and pop. My job was to make the olive mix. The owner would "sell" it to his other restaurant that actually served muffalettas (muff-uh-lott-uhs). The celery ribs would be sliced lengthwise into 3 and then chopped small. I hand sliced the green and black olives thinly by hand. You can just buy them crushed to save the work. The way I cut the carrots resembled cuting a carrot in 4 lengthwise and then running that through the shredder on a food processor. The peppers to use are pepperoncinis sliced thin but not many. Not too many carats either or they make it too sweet and overpower the mix. Some restaurants cheap out by overusing carrot until it is orange. Yuck! Same with the onions. Some places use kalamata olives and pickled, roasted red bell peppers. That CAN be good but you have to watch your vinegar balance.The Idea is to add the spices, vinegar and GOOD olive oil and allow the mix to macerate for 5-7 days. This will tenderize the celery and carrots. The fine cut and maceration creates a mix that likes to stay put kinda like a coarse tapenade. The sandwich is made open face and is broiled just until the cheese melts and then olive mix is added to the top bread and placed on the sandwich. It is cut into 4 pieces and served with a kosher spear and some kettle chips. Giardiniera is usually eaten as a snack, antipasto, tapas in Louisiana. I see the call for giardiniera to be used in a muffaletta repeatedly in online recipes yet have never had it in my muffaletta from Shreveport, to Lake Charles, Lafayette, Baton Rouge and New Orleans. I am sure they must serve it somewhere but I have never had it served in mine.
Just my $1.02 worth.
Me: “Damn that looks good!”
*watches while eating bread with sugar*
Heavenly is that you?
This is my favorite sandwich. I have made several of your recipes. Your bagels are the best! I made the mcgriddle today. So good. I would love to see you tackle the beef on weck. My 2nd favorite sandwich.
"ThICCCC THICCCC THICCC"
Joshua Weissman
I so enjoy these videos! Always making something yummy
1:38 and 6:09 both had me laughing harder than I’d like to admit
1:38 had me laughing as well.... The sound fx was a perfection
Visiting New Orleans we fell in love with this sandwich-- for me it's the olive salad on the bread. If you're somebody who can enjoy the simplicity olive oil on bread, that's only a small part of the experience here.
'thicccccccccc thiccccccc thiccccccc"
-Joshua Weissman 2020
Edit: I MUST ADD MORE C'S
RuponTheGamer no no no “thicc thicc thicc” -Joshua Weissman 2020
also the babish stamp of approval
@@luke7932 the quite kid: tick.. tick.. tick..
*thicc
@@fabian_azf BOOOOOOM
zerotwouwu oh shit RUNNNNN
Josh my friend. I love watching at your videos. I saw a lot of great cuisines you have done. Those are totally cool. Josh, I was just wondering how if you made Indonesian Food. I am from Indonesia and I would like to see you doing Indonesian Food.
*Everyone:* Sandwitches are so boring!
*Joshua:* Hold my beer!
i love this man, thank u for existing
Homie out there did NOT have to flex this hard doing the voices lmao
I’m from New Orleans, I concur with this recipe. However with the olive salad you need pickled onions(like the martini olives but regular will work). Also, you need to let it sit in a warm very humid oven afterwards with a weight on top so the meat sweats, to do it right. Also a little Remoulade sauce or spicy Dijon mustard to top it off.
"This sandwich is mad thi"
"th-"
ck
Its so thicc you can't finish the sentence.
Th-
I'm Canadian Italian and I've never heard of this.... its beautiful
Josh: [almost crying] so good..
Me: Wow that must be a good sandwich
First time watching one of your videos with headphones on. I have no words....
6:09 Replacement for Roblox's "oof" sound lol
Finally!! I've been trying to find a bread recipe for muffuletta sandwich forever.
"Grown up forbidden disc"
Wow a youtuber recognizes me
Wow, that looks incredible. Tops my ultimate sandwich I made at home. Okay, I need to make this now.
Josh just woke up one morning and had a "Jake's sandwich" moment.
Just waiting of a Marian Houdini to steal it
Oh, my goodness, gonna watch that twice. Thanks for the recipe!!
"At an hour I'd rather not describe"
I feel personally attacked
Love your videos! Not only are you an excellent cook/chef (I know you struggle with the label of chef), but you are also very talented at video and editing. And you’re quite funny! Very entertaining and useful information for those of us who love to cook. Thank you and keep up the good work!
Josh: if it can’t fit in your mouth it’s not a muffeleta sandwich
Me: that what she said
😱
One of my favorite sandwiches...oven-toasted is a must...I have one waiting for me that I made earlier. I need to add some olive salad on the bottom asa well before toasting it.
When the sandwich is THICCER than you. =(
i mean if its this sandwich im not even mad
():
Appreciate the video. I had to add a LOT more flour to get the dough to come together (and I weighed everything to the gram). But it turned out great.
RUclips: 13 comments
Me: where?
N e w e s t f I r s t
Much respect for making the bread and for not baking the sandwich! It’s hot in Nola so you can bring it up to 105-110 that’s nice. It’s my fav and so many people get it wrong.
where are my “accidental” butt shots😡😡
When I make it I weigh it down with a plate and leave it in the fridge for an hour or two with something heavy on top of it. That squishes it down a bit, lets the flavors meld and it's a bit easier to eat, too.
imagine saying “first”
Hi
first
@@ItsJustArcher mhm
I made an enormous Italian sub for dinner and I kind of accidentally made a pseudo-muffuletta. I haven't been able to find Calabrian chile spread anywhere, so I substituted Thai sambal and mixed the chopped black and green olives and EVOO in with the chili paste for a kind of hybrid olive salad/chile spread. That combined with a layer of chopped giardiniera and some Beano sandwich dressing on a thick layer of shredded green leaf lettuce, tomatoes and red onions in addition to the meats and cheeses and it was just..... *chef's kiss*
nobody:
american adding origano to food: "this is italian food"
*oregano
@@XusernamegoeshereX sorry it's origano in italian hahaha
What about the olives? The olive oil? The *Italian* cured meats and cheese?
You can't complain about Americans making American-Italian/Italian food when you are using Japanese art in your profile picture. You're appropriating as much as we are.
@@Elegant_Owl I did not mention culture appropriation. It's just I have never seen or heard in 21 years in Italy (born and lived here) of this sandwich 😂 Also American kitchen culture is really used to call "Italian" things that are not, like Alfredo pasta, Italian seasoning (literally a blend of herbs, nothing Italian in it) or stuff like this. I don't mind it, it's fine, it was just a joke tbh.
I’m a New Orleans native and even at Central Grocery (they sell the Holy Grail of muffulettas here) they aren’t that well-stacked. You did a tremendous job and I’d be honored to try your version. You’ve got the meats correct and the olive salad seems really close. Based on how much they cost, were they to offer one like yours, it would be a $60-$70 sandwich.
I wonder how much it is now with inflation
watching this at home, no food and I’m starving.
Hi Josh I'm from Sicilia in Italy and muffuletta it's a traditional dish here. We usually stuff it with ricotta cheese, oil, salt and pepper, already hot. That's great. Anyway, i'll try your THICC sandwich too, it seems kind of huge and stunning
Fun fact: did you know that the name 'muffuletta' comes from the word 'muffe' (meaning 'mushroom'), which may be due to the round sandwich bread resembling a mushroom cap? 🍄🍄😄
Being from New Orleans, a muffuletta is in a food category/group all of its own. Have a nice beer(or two) to down it and have yourself a nice day.
starting of the relationship - 1:51
2 years in - 1:55
This was hands down one of the funniest videos I've seen from you Mr. Weissman. Well done good sir. Well done.
Josh: "I like my food *E x t r a T h i c c"*
That’s about as fine of a muffuletta as I’ve ever seen.
That bun is incredible. Since I’m in south Louisiana, I won’t go as far as you have, as everything is easily available. Central Grocery olive mix is the absolute best. I’ve made a lot of these, and their mix is a deferent level.
Im so sad that Josh stopped doing sourdough stuff, I started cuz o him and now i feel betrayed
Congrats on 2 million!
"Josh Bruv..." lmao
Joshua, i'm italian.
And you don't understand HOW MANY TIMES i have do this sandwich
for me, and my boyfriend, to take it and eat it at the riverside,
with some stronger beer, in sunday with sunny day.
- Peace of mind -