Jazz music is the language blend of the sounds and rhythms of culture and style like the people of New Orleans who have created their own language. It is a mixture of French, Native Indian, African American, and English. Its tone, lilt, and slang are indigenous to the city and reflecting its ethnic history and tradition. New Orleans is part of the deep south, but you won’t find much of a stereotypical southern drawl; in fact, there are several distinctive dialects. One of the most surprising dialect is the Brooklyn(ese) style heard in the 9th Ward of the City, Irish Channel, and the Chalmette sections of New Orleans. Little or no French is spoken by the majority of folks in New Orleans, but common parlance isn’t without French influence. Aside from having everyday words and expressions that aren’t used elsewhere in the States, New Orleanians throughout the city give meaning to and pronounce certain words their own way.
So depending upon whether you are doing a football, soccer, b’day, movie night or just want to get the gang together, here are some suggestions for darn good sammich that is a mashup of N’awlin’s Muffuletta and the heralded Po’Boy
Makes 6 servings
1 long loaf French bread
1/8 pound each ham and salami, sliced thin (I use Italian salami, cappocolo, mortadella, and pepperoni)
1/4 pound Mozzarella or Swiss or provolone cheese
1/4 pound Cheddar cheese
1/2 small red onion, sliced thin
1 large Kosher-style pickle, sliced thin
3 whole green onions
1/2 small bell pepper in thin strips
1-1/2 c Kick A** Olive Salad ** (recipe below)
Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the. Then arrange the layer of meats, i.e. Genoa or hard salami, cappocolo, mortadella (or I use Oscar Meyer’s Bacon Bologna, and pepperoni to cover the olive salad. Arrange the provolone on the top piece of bread, completely covering the meat layer, and place on top of the bottom half to make a sandwich.
Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes. Let cool you can refrigerate to ready to serve.
To serve, unwrap the sandwich and slice into portions.
**Kick A** Olive Salad:
1 quart large pimiento-stuffed large green olives, drained and slightly crushed
1 1/2 cups large Greek black olives, drained and pitted
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil
1 cup pickled cauliflower, drained
1/4 bunch celery, sliced diagonally
2 medium crots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and chopped coarsely
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
8 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds
Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator.
As for the décor, it depends on where you are, if you are tailgating then you can decorate the table with team colors or colors that you choose to create your theme. Just remember its how you imprint your style. G4It! Peace and Love Out! JBC 😎 & ❤
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