If you don't need to unhinge your jaw to eat it - it ain't a muffuletta

When josh says thicc 10 times right when the video starts, you know it’s about to be a good time.

“Just because it’s difficult to put in your mouth, doesn’t mean you shouldn’t put it in your mouth” - josh 2020

I recently moved to New Orleans and had this for dinner the night I moved in. What a way to start in a new home

Josh, I love the diversity in nationality of the foods you've made so far, I'm from Puerto Rico, can you make "mofongo" ?

6:09 when he said “eeughhhhewu” i felt that

Looks great. Pro tip from someone who's eaten a ton of these sandwiches. There 10 times better if you put the completed sandwich in the oven for a few minutes and get the bread tasted and your cheese all melted. Not traditional by any means but oh so delicious

I always love the girlfriend cameos. She’s just there to eat and she doesn’t give a F about anything else. Hilarious.

As an italian, I am always amazed of the italian-american recipes I have never heard of in Italy in my entire life.

everybody talks how about joshua saying thicc too much when really the comment section itself is saying the word thicc more than him

Everyone: You say thicc too much! Josh: Thicc Thiccc THICCCC Dani: *T H I C C 24/7*

>"Starting off with me drinking at an hour I'd rather not mention" Bruh, I don't trust a chef that ain't sipping somethin' while they're cookin'.

Fun fact about the name: muffuletta is a Sicilian word that literally means bread bun. A muffuletta in Sicily is any kind of round bread loaf 😊 and if you use this word in another region, no one probably would know what you are talking about 🤷🏻‍♀️

Internet chef: "it's really easy." Me: *somehow sets water on fire*

About 20 years ago I had a muffletta sandwich from Central grocery in New Orleans. That is the place that claims to have originated the sandwich. Over the last two decades I have thought about that sandwich many times as it was delicious. Your sandwich looks up to the task of re-creating that sandwich for me. I intend to make your sandwich Josh but the one thing I will do differently is weight it down for a couple of hours.

Italian-descended New Orleans native here. It’s pronounced “moof-a-lot-a”. I know it doesn’t make sense, but try and pronounce tchoupitoulas and burgundy the way we do lmao

Imagine if you could lick your screen and taste the flavours.

That looks really good, Josh. The Best Muffuletta Of MY Life came from Cedar Deli in Lafayette, Louisiana where I spent the first half of the 1990s. Yours looks like a pretty fair approximation to me..so yeah I'm all in... Thanks! ... BTW the acadians there say "Moof-a-lotta! " LOL

Made the muffuletta bread today, and it came out very good. The bread has a fabulous smell. I did have a couple hiccups. 1) The dough didn't come together in the mixer w/the breadhook. I used weights as the measures so the amounts were very accurate...maybe my flour was thirstier. I had to help the dough along by stopping the mixer and bringing the dough together w/my hands, and when it came out of the mixer after the recommended time it still neded some help to smooth out/hold together. Not at all like the video looked. 2) When baking the bread was already very browned at 8 minutes in while still at 450 degrees (I did have the pan of boiling water below the bread for the first 5 minutes). I immediate dropped to 375 but had to stop cooking after about 10 minutes at 375 as it would have gotten too dark. I left the bread on the pan in the oven, covered w/tin foil, w/the oven door open and gradually cooling off, which allowed the bread to cook a little more w/out burning. I've never had an issue this severe w/an online recipe overcooking so significantly. Pics: I believe the one showing it before baking was after the 30 minute rest under the towel - photos.app.goo.gl/T7KfojcvqEWLncUQ8 What I'd LOVE would be to make this bread a little less dense. What would be the recommended changes to add a little more air to this dough?

I'm obsessed with this sandwich. Thanks for sharing!!

last time i was this early josh hasn't started doing ass shots

Thanks Josh, love your stuff

Love the receipt! You did skip a step, I think. The sandwich should be covered with plastic wrap, put on a baking sheet pan, and then weighed down. Think a cast iron pan. Put it all in the fridge to come together. Think whatever a hot sandwich press / panera grill does for the hot Cuban, the cold press does for the Muffuletta. This is not a criticism of your thoughtful treatment of what looks to be a delicious sandwich. Love the fresh bread addition to your treatment of this delightful treat. Thank you Josh, we love your videos, going back to almost the beginning.

My favorite!!! I have made the great Muffaletta on two separate occasions. First time when New Orleans went to Superbowl. The second time for a casual neighborhood party. I researched how the real sandwich is made down yonder. The only thing I would have done different. Left the meat on and pressed it for couple hours. The best sandwich for entertaining. Enjoy!!!

"If it's not difficult to put in your mouth, it ain't a muffuletta!" - That's what she said.

Josh: Moo-fa-let-ah Me, a cultured New Orleans native: Moo-fell-aht-ah

“You’re Mr Thicc Thicc Thiccity Thiccface from Thicctown, Thiccania”

P.S. to my last comment. I just made Joshua's Muffuletta bread and it was perfect. The only thing I had to change was the cooking time.It got brown faster then the recipe ( maybe my oven temperature is off). I had to cook it less time or it would have burned even with the temperature lowered. I like the steamed pan idea. It seemed to make my bread softer inside. I did as he suggested and flattened the bread a little more then he did. Very pleased. I'm lucky I can buy the bread at a store by me,but now I can make it myself and it is just as good.

“If it’s not difficult to put in your mouth, it’s not a muffaletta” well damn, Josh, take out to dinner first wont ya?

“Josh, bruv” *DEAD*

I had my bachelor party in Nola and had this at central grocery. Love this version. Keep it up!

This is actually how sandwiches look in marketing pictures.

Nobody: Joshua less than 10 seconds into the video: *t h i c c t h i c c t h i c c*

Me: "I like those buns" Josh: "You'll like my buns better" Me: 😲

Mr Weissman. I am honestly not trying to troll your video or technique. I have, however, lived in SW Louisiana for nearly 40 years. Your bread is toasted beautifully. I could eat just that bread! Your primary ingredients are accurate as well. Some regions in Louisiana will used smoked provolone but both are authentic. The olive mix, however, must be chopped small. I used to be a line cook at a local mom and pop. My job was to make the olive mix. The owner would "sell" it to his other restaurant that actually served muffalettas (muff-uh-lott-uhs). The celery ribs would be sliced lengthwise into 3 and then chopped small. I hand sliced the green and black olives thinly by hand. You can just buy them crushed to save the work. The way I cut the carrots resembled cuting a carrot in 4 lengthwise and then running that through the shredder on a food processor. The peppers to use are pepperoncinis sliced thin but not many. Not too many carats either or they make it too sweet and overpower the mix. Some restaurants cheap out by overusing carrot until it is orange. Yuck! Same with the onions. Some places use kalamata olives and pickled, roasted red bell peppers. That CAN be good but you have to watch your vinegar balance.The Idea is to add the spices, vinegar and GOOD olive oil and allow the mix to macerate for 5-7 days. This will tenderize the celery and carrots. The fine cut and maceration creates a mix that likes to stay put kinda like a coarse tapenade. The sandwich is made open face and is broiled just until the cheese melts and then olive mix is added to the top bread and placed on the sandwich. It is cut into 4 pieces and served with a kosher spear and some kettle chips. Giardiniera is usually eaten as a snack, antipasto, tapas in Louisiana. I see the call for giardiniera to be used in a muffaletta repeatedly in online recipes yet have never had it in my muffaletta from Shreveport, to Lake Charles, Lafayette, Baton Rouge and New Orleans. I am sure they must serve it somewhere but I have never had it served in mine. Just my $1.02 worth.

Truly my all the favorite sandwich, not enough people can do it justice. You did very well Chef.

This is the most beautiful thing I've laid eyes on for months. My little Italian heart can't take it!

6:09 the funniest noise I’ve heard this man make

I love your videos my week has been rough and your video cheered me up just a little bit thank you

Visiting New Orleans we fell in love with this sandwich-- for me it's the olive salad on the bread. If you're somebody who can enjoy the simplicity olive oil on bread, that's only a small part of the experience here.

As somebody who grew up around Nola, you did a good job

I don’t even know how Joshua is gettin all this food like we in quarantine

Joshua, i'm italian. And you don't understand HOW MANY TIMES i have do this sandwich for me, and my boyfriend, to take it and eat it at the riverside, with some stronger beer, in sunday with sunny day. - Peace of mind -

That’s up there with my top favorite sandwiches. Nice to see it given praise, its amazing

I live in New Orleans and that’s the best looking muffuletta I’ve ever seen.

Homie out there did NOT have to flex this hard doing the voices lmao

GOD BLESS YOU!!! YOU MADE MY FAVORITE SANDWICH!!!!!!!!!!!

Much respect for making the bread and for not baking the sandwich! It’s hot in Nola so you can bring it up to 105-110 that’s nice. It’s my fav and so many people get it wrong.

"ThICCCC THICCCC THICCC" Joshua Weissman

That's the most perfect sandwich I've ever seen since Jake's perfect sandwich

FINALLY!!! Somebody made a video showing how to make Muffaletta bread!!! Thank you!

I’m from New Orleans, I concur with this recipe. However with the olive salad you need pickled onions(like the martini olives but regular will work). Also, you need to let it sit in a warm very humid oven afterwards with a weight on top so the meat sweats, to do it right. Also a little Remoulade sauce or spicy Dijon mustard to top it off.

1:38 and 6:09 both had me laughing harder than I’d like to admit

Me: what’s a muffuletta? Josh: you bout to find out.

I'm Canadian Italian and I've never heard of this.... its beautiful

I am from Louisiana and live very close to New Orleans and have been there many times and l have never heard of this sandwich before but now that l have l want to make it.

"This sandwich is mad thi"

Quote of the day: "ThICCccCc THiCccCccC THICCCCC" - Joshua Weissman, May 2020

i love this man, thank u for existing

I so enjoy these videos! Always making something yummy

Netflix: Are you watching ? someone’s daughter: 7:17

Me: “Damn that looks good!” *watches while eating bread with sugar*

I’m a New Orleans native and even at Central Grocery (they sell the Holy Grail of muffulettas here) they aren’t that well-stacked. You did a tremendous job and I’d be honored to try your version. You’ve got the meats correct and the olive salad seems really close. Based on how much they cost, were they to offer one like yours, it would be a $60-$70 sandwich.

First time watching one of your videos with headphones on. I have no words....

where are my “accidental” butt shots😡😡

imagine saying “first”

You should smush it though! I used to make one of these on the weekend and take a slice to work each day for lunch. So, I would make it, wrap it in plastic, and put a cast iron skillet on top of it until I sliced it Monday morning. SO good! Smushing it kinda brings it all together.

Being from New Orleans, a muffuletta is in a food category/group all of its own. Have a nice beer(or two) to down it and have yourself a nice day.

Josh: [almost crying] so good.. Me: Wow that must be a good sandwich

*Everyone:* Sandwitches are so boring! *Joshua:* Hold my beer!

Cut. Drizzle with additional olive oil. Wrap in cling wrap. Let rest for several hours on counter or in fridge. Bring to room temp. Unwrap. Eat. The resting time does very special things.

That’s about as fine of a muffuletta as I’ve ever seen. That bun is incredible. Since I’m in south Louisiana, I won’t go as far as you have, as everything is easily available. Central Grocery olive mix is the absolute best. I’ve made a lot of these, and their mix is a deferent level.

"Grown up forbidden disc" Wow a youtuber recognizes me

6:09 Replacement for Roblox's "oof" sound lol

That bun looks like a full loaf. I’m in heaven, here....drooling.

I’m very pleased, some of the celery chopping perfectly matched with the beats at the end

Josh just woke up one morning and had a "Jake's sandwich" moment. Just waiting of a Marian Houdini to steal it

KZfaq: 13 comments Me: where?

This is a top 5 video of Joshua Weissman vid of all time

Oh, my goodness, gonna watch that twice. Thanks for the recipe!!

'thicccccccccc thiccccccc thiccccccc" -Joshua Weissman 2020 Edit: I MUST ADD MORE C'S

starting of the relationship - 1:51 2 years in - 1:55

Congrats on 2 million!

My favorite sandwich. I used to live in New Orleans and NO ONE up here in Detroit can make a decent muffuletta!

Seriously one of my all-time favorite sandwiches. Also never stop saying thiccccccccc. Pro-tip: make the muffuleta ahead of time, then compress and wrap your Muffuletta in plastic wrap. Then let it sit for a few hours in the fridge. It makes it easier to eat, and lets the bread really absorb the flavors of the olive salad!

Josh: "I like my food *E x t r a T h i c c"*

Yaaaaassss!!!! I’m from New Orleans, moved to Florida and I miss these so much! I can find all the ingredients for these except the bread. Problem now solved. Now I just need a New Orleans style French bread recipe so I can make roast beef po-boys 🤤. So, we say muffalotta despite how it’s spelled. Idk why. We say things weird.

My mouth is wateriiiinnggg... this looks gooood!!!

watching this at home, no food and I’m starving.

Fun fact: did you know that the name 'muffuletta' comes from the word 'muffe' (meaning 'mushroom'), which may be due to the round sandwich bread resembling a mushroom cap? 🍄🍄😄

Italian sandwich series? Yes please!

I don't know why but Josh knocking over the top half of the muffuletta at 6.08 and the noise following it makes me laugh so hard

"At an hour I'd rather not describe" I feel personally attacked

nobody: american adding origano to food: "this is italian food"

When I make it I weigh it down with a plate and leave it in the fridge for an hour or two with something heavy on top of it. That squishes it down a bit, lets the flavors meld and it's a bit easier to eat, too.

These are soooooo gooooood when gently warmed in a New Orleans oven

Josh: if it can’t fit in your mouth it’s not a muffeleta sandwich Me: that what she said

When the sandwich is THICCER than you. =(

One of the best sandwiches out there.

In the more southern part of louisiana we put it in the oven long enough for the cheese to melt. You did a great job. Lousisianian approved.