The classic Muffuletta sandwich, filled with capicola, salami, provolone cheese and olive salad, originated in what southern U.S. city?
Muffuletta with layers of marinated olive salad, salami, ham, Swiss cheese, provolone, and mortadella. Quarter, half, and full-sized muffulettas are sold. The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours. A muffuletta is usually served cold, but many vendors will toast it. This was mentioned in the PBS special "Sandwiches That You Will Like". In Greater New Orleans a seafood sandwich is made with muffuletta bread and fried seafood, often including oysters,
Italian sandwich mortadella, capicolla and ham along with provolone or American cheese, tomato, onion, sour pickle, green bell pepper, black olives, olive oil or salad oil, salt and black pepper. Additional ingredients, such as pepperoni, banana pepper, lettuce and mustard, may be added, and the sandwich is often cut in half to make it easier to handle. The flavors and texture of the sandwich are unified by the ingredients used to create a gastronomic equilibrium, with the fats and acids in the ingredients serving to counterbalance one another. The Italian sandwich was invented in Portland, Maine, by baker Giovanni Amato in 1903.