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.
cheese and toast 