I lived in New Orleans for one year. One memory I will never forget is a huge muffuletta perched atop a deli counter in an open-air market. It was the biggest, most glorious sandwich I had ever seen! <br /> <br />The traditional version comes layered with meat and cheese and an olive salad. As a vegan, the third of those is the only one I’m interested in. I love olives and am always looking for dishes that feature them. So I decided to focus on that. The result is what I served at my Smorgasburg booth a few weeks ago, where I do something different every week. This one was, by far, the most visually stunning. It prompted an amazing response. I made ten of them, and by the end of the market, only had one left for me and my husband to take home and share for the week! <br /> <br />The special thing about this recipe is that it evolved with a lot of help from food52. I posted a question on foodpickle and an answer from Sam1148 inspired the addition of artichokes to the olive salad, and the trick of adding bread to the remoulade to help hold the sandwich together. Both of Sam’s tricks worked brilliantly and demonstrate how useful foodpickle is not just to home chefs in distress, but to chefs looking for inspiration in moving an existing recipe forward. Thank you, Sam1148! <br /> <br />This dish travels well, so it is great for summer picnics. <br />

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