? Then again, can we ever have too many big sandwiches? Especially when we’re talking three types of meat, as well as cheese, and spicy pickled vegetables taking it over the top. Let’s talk muffuletta.
Harter grew up in New Orleans, and says his mom inspired his love of cooking, and his dad Sandy was the sandwich guy. Harter says muffuletta are everywhere in New Orleans, and to him, the best hit the right combo of meat, and they’re all about the bread. Bread Spread Pickle was already making both bread and pickles, and one week they accidentally made too much giardiniera, so Harter hacked it up and added olives.
However, in related sandwich news, it is notably the second time this pandemic that San Franciscans have gotten obsessed with an iconic regional sandwich that broke on the scene. What Sandy’s is going to be for the New Orleans muffuletta, Palm City is already throwing down for the Philly-style hoagie. And no matter where you grew up, it’s fun to see these chefs go deep on their hometown sandwiches.
streetgourmetla eatersf Just don't put any rice in it.
eatersf That’s what we all need
eatersf everywhere needs more muffuletta tbh
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