Makes 2 Sandwiches
It seems that the muffuletta sandwich originated in Sicily, set on what most likely was flatbread sprinkled with sesame seeds. And since the Sicilians were the first mass waves to the port of New Orleans, it would seem that the soft sesame-seed bread of the muffuletta is an American cousin of the bread of the pane ca’meusa (spleen sandwich), still sold in Palermo markets today. This meatless rendition of the muffuletta was made on All Souls Day; the one with the cold cuts and the salad is served on more festive days.
- Two 8-inch rounds of muffuletta bread, split open
- 1 ½ cups fresh ricotta, drained
- 8 anchovy fillets, chopped
- 1 tablespoon extra-virgin olive oil
Lay the bottom halves of the muffuletta bread, cut side up, on a work surface. Spread each with half of the fresh ricotta, and line half of the anchovies over each top. Drizzle with olive oil, and top with the remaining tops of bread. Cut into four wedges.