When’s the last time you made yourself a Muffuletta Sandwich?

I could worship at this altar.

Thinking about lunch?  Always–if you’re like me.  This week for the Globe’s weekly Lunch-wich I made a Muffuletta.  Hadn’t had one in ages, but I could barely stop myself from digging in pronto–only the knowledge  that my job was to photograph (not devour)  this guy kept me in check.

I’m not a big fan of the cold-cut loaded submarine, but somehow this combo of capicola, mortadella, ham and salami plus swiss and provolone cheese seems ingenious.  And then you add the savoury, finger-licking olive salad on top (and underneathof course).  I used foccacia but traditionally this New Orleans original is made from a Sicilian loaf, also called Muffuletta bread.  Check out the official Muffuletta website.  COOL.  (someone actually has a job called Muffoletta Research Specialist, really, go look.)  And yes, there are variations on the spelling.

So I’ll just stick with one simple word:  heaven.