We’ve had a few items from Riverside Mill at Port Orleans Riverside in the past. Often it’s been for something to snack on while seeing Yehaa Bob at River Roost. I’ve stopped in to try their Chipotle-Barbecue Cheeseburger as well, but I wanted to try a New Orleans specialty, the Muffulleta.
I’m a huge fan of Italian subs, so this sandwich takes some of the best elements and turns them into something a little bit different. The bread used is similar to focaccia, which I enjoy for its texture. A spread of olive salad is applied to the bread, and then is topped with (typically) Italian meats and cheeses. This particular version features salami, capicola, ham and provolone.
The top of the bread had is seasoned with herbs and a bit of oil, and while your fingers do get a bit of oil on them when picking up this sandwich, it doesn’t taste greasy.
There is a decent amount of meat on this sandwich as well, primarily salami and capicola, with a little bit of ham and one slice of provolone split in half on the bread. Still, the sandwich is a bit bread-heavy in comparison, especially with its density.
Some more olive salad spread to the edge would have been nice to make each bite even, as it got a bit dry with just the meat and bread there. The olive spread used still had a nice briny flavor, but those who do not like olives may not find there are enough other elements to the sandwich to mellow it out.
As for the chips? Awesome. The kettle cooking of these thick-cut chips makes them extra crispy, almost like when you get a thin cut french fry that’s been browned slightly. Matt loved these! They also had just enough salt. They retained their potato flavor more than a typical kettle chip, too.
Have you tried the Muffuletta from Riverside Mill at Port Orleans Riverside? I know they also serve it at Sassagoula Floatworks, and I imagine it’s the same. If you’ve had it here or there, let us know what you thought!