Central Grocery claims to have invented the New Orleans sandwich known as a muffaletta. Like the Vietnamese Bahn-Mi, it was named for bread used to make it, in this case a circular foot-wide Sicilian loaf that resembles a double-tall focaccia. The loaf is sliced sideways and piled with salami, mortadella, capicola and provolone and — the muffaletta’s soul — a thick ribbon of garlicky olive salad.
Great meats make Cochon Butcher‘s version noteworthy. Not too far away in the French Quarter, Napoleon House heats up its muffaletta (to purists, a misdemeanor); and it is worth a drive out to Rocky and Carlo’s in St. Bernard Parrish for a totally non-tourist version.