We were in Baltimore for the last week. While there we stopped at Vaccaro's Italian Pastry Shop in Little Italy. Besides wonderful pastries they had “Muffuletta” on their menu. This was the first time I had seen Muffuletta on a menu outside of New Orleans. I always thought that the Muffuletta was named after the large, round, and somewhat flat Sicillian bread found in New Orleans.
I ordered Vaccaro's “Muffuletta”. What was presented was a heated Panini made with provolone cheese, ham, Mortadella, Genoa salami and a chunky style olive tapenade. It was very good and filling. With multi layers of meats and cheese it was large enough to feed more than one person.
Has anyone had experience with Muffulettas outside of New Orleans?
Is it really a “Muffuletta” if it isn’t made on Muffuletta bread?