Building A Mardi Gras Muffuletta

Diana Helfand
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Wednesday - February 11, 2009
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Dixie Grill owner Ed Wary

Everyone loves Mardi Gras - especially when the celebration is at Dixie Grill in Aiea, where Ed Wary and his capable staff really know how to put together a party.

It’s under way now through Feb. 28 with a fabulous menu for lunch and dinner. Everyday specials range from Smoke-House Bloody Marys to French Market Onion Soup to entrees such as Crab and Shrimp etouffee, Jambalaya and Barbecue Shrimp and Cheese Grits. The desserts are worth the calories (take a brisk walk after dinner) - Beads and Brulee, Crepes Beignets with Apricot Brandy dipping sauce, and Blackberry Cobbler with Jack Daniel’s Vanilla Ice Cream, to name a sampling.

In addition, there are daily specials such as Fat Tuesday Stuffed Chicken; Trout Pontchartrain; Crab and Shrimp Boil and Blackened Prime Rib, to name a few.


You can make plans to be at Dixie Grill by calling 485-CRAB. Ed has given me this Mardi Gras recipe for a New Orleans classic muffuletta sandwich that MidWeek readers can make at home.

The Central Grocery in New Orleans is where the muffuletta sandwich was first created in 1906. The sandwich, which is essentially an Italian sub with lots of olives, was created by an Italian immigrant named Salvatore Lupo and is still made the same way today.

It’s considered to be one of the great sandwiches of the world, so give it a try!


* large, hard roll, such as a Kaiser roll, sliced in half
* 1 teaspoon mayonnaise
*2 lettuce leaves, flatten and cut to fit size of the roll
* 2 ounces hard salami, thinly sliced
* 2 ounces baked ham, thinly sliced
* 2 ounces mortadella, thinly sliced
* 2 1-ounce slices provolone cheese
* 1 ounce green olives, pitted, coursely chopped
* 1 ounce giardiniera (pickled vegetables)
* 1 teaspoon olive oil

Spread the mayonnaise on the bottom cut of the roll. Top with lettuce. On the lettuce, add meats and cheese alternating one slice of cheese between the different meats.

Mix together the chopped olives and pickled vegetables. Spread onto the top cut of the roll. Drizzle with olive oil.

Flip the bottom half of the roll, with the meats, over on top of the olive-veggie mix. Then, holding the roll firmly with both hands, flip the sandwich over. Cut in half to show the layers inside.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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