Isaac Toups, olive fanatic and owner of Toups Meatery, teaches us how he makes an iconic New Orleans sandwich — and it’s not a po’ boy.
Meet the muffuletta, a sandwich that requires sesame bread, olives, cheese, and Italian meats. It’s perfect for breakfast, lunch, or a hangover.
Toups takes us through some of the sandwich’s history and roots, his thoughts on serving it up toasted, and how critical it is to get good ingredients for this one.
He also asks some of the more important life questions most of us probably wonder, like, “Are there bars in hell?” and “What beer do they serve?”
Remember, this sandwich doesn’t need to look pretty. It just needs to taste good. So make this sandwich, stand over your counter or garbage can, and sip some Lambrusco straight from the bottle while chowing down.
Check out the recipe here: https://www.vice.com/en/article/4awmkp/classic-muffuletta-recipe
00:00 Intro
00:22 Brief history and prepping the olive salad topping
2:43 The bread
04:18 Constructing the sandwich
05:56 Final product
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3:27 No man-ass… what are we even doing?
My first experience with the muffuletta was as a child (8 or 9 years old). My parents would travel for educational conferences once a year and would always bring us kids something special. What did they bring from their conference in New Orleans? You guessed it, a muffuletta. I have tried duplicating it many times but it just hits different from Central Grocery.
I’m obsessed with sandwiches, but didn’t have one of these until I was well past 30 and hadn’t even heard of it. Deserves to be much more famous, it’s in my S tier.
The cheese in the middle not being melted is driving me up the F’ing wall
Two olives are always better than one olive, it’s that simple
So this is where Schlotzkeys came up with their Original… Good to know! Now I can try to do it at the house.
My favorite sandwich in New Orleans. I’ll take a Central Market muffuletta over ANY po boy. I said it
3 years and like 95 different times i’ve imagined trying it
I remember when I worked at a country club, we had a muffuleta sandwich as a special on our dinner menu, the next day someone tried to order it for lunch. My chef went out into the dining room that day…
Room temperature is the correct answer for fucks sake
Holy sweet mother of unaffordability
I like this guy
Can i make it as a submarine sandwich??
I just want Issac to come over to my house on a Saturday afternoon and drink beer and just cook with me! Such a cook dude.
Excellent video ! But sorry Issac: drinking wine directly from the bottle is an absolute NO. Even when I was a poor, party animal student, I felt that this was not the way. The wine simply tastes much less this way. Whatever the occasion is, may it be next to a trash can in the kitchen or at a nice tablecloth diner, there are things that you simply do NOT do.
You got me at muff lol
You can’t get a better muff than Louisiana
Finally! Somebody that knows how to do it right!
Love this dude.
6:02 one thing that inspires me is memories of being young and naive, drinking cheap lambrusco wine…
If you’re not in New Orleans what bread is comparable?
If you cant get Muffaletta bread what is the next best choice?
Toups is cooking i watch💪🏽
This chef knows how to party
Dirt bag me worked at a Cajun restaurant back in the 90s. I would push this sandwich on small framed people. They sometimes could barely eat a 1/4 and maybe take a bite of the second 1/4. 99% of the time I would take the other half home for dinner.
I drank 2 hand grenades, where was your sagely advice when i needed it? I fought a guy for a promo hat, don’t remember what the promo was, or where the hat went afterwards. somehow ended up buying a guy i didn’t know breakfast, not sure where but the eggs and the 40 went together good. took the trolley back to my car and passed out on the hood.