Make Ahead Bread with a Giveaway!

Make Ahead Bread by Donna Currie

For those who have been following Bite and Booze for awhile, you might remember back to the Emeril's One Pot Blogger Party that I participated in during the Fall of 2011. After that promotion, the group of bloggers teamed up and formed a group called Virtual Potluck. For the last three years we've teamed up on other projects and watched each others' blogs grow and thrive. One of those bloggers, Donna Currie from the blog Cookistry, has recently released her very own book! Donna's book, Make Ahead Bread, is available for sale on Amazon. If you'd like an autographed copy, you can order one from Barbed Wire Books. You can also find Donna on Facebook and Twitter.

Kneading Dough (photo courtesy of Make Ahead Bread)

I received a copy of the book as well as a few gifts so I could bake some of my own bread. There's really nothing more lovely than the smell of freshly baked bread... okay, maybe freshly cooked bacon, but still, bread is amazing. Make Ahead Bread encourages the reader to make the dough ahead of time that way all the mixing and kneading is done and all you have left to do is bake and enjoy! With so many recipes to choose from, it can be difficult to choose which type of bread to make next.

12 lucky winners are going to receive a gift from Virtual Potluck and all the fine sponsors below. There are over $1800 worth of prizes up for grabs in four different groupings. You can enter right here via Rafflecopter!

a Rafflecopter giveaway

For the giveaway, we'd like to thank our sponsors who generously offered some fantastic prizes:

• Taunton Press, the publisher of Donna's book, is supplying a total of 12 copies of Make Ahead Bread, one to each winner.
• Magimix is giving one winner a Magimix 3200XL 12-Cup Food Processor in Brushed Chrome.
• WÜSTHOF is giving one winner a CLASSIC 9-inch Double Serrated Bread Knife
• Silverstone is giving one winner a 5-piece set of bakeware (11x17 cookie pan, 10x15 cookie pan, 9x13 covered baking pan, 9x5 loaf pan and 9-inch cake pan) in the winner's choice of red or blue.
• King Arthur Flour is giving one winner a rye bread baking kit.
• Duralex is giving one winner a 9-piece set of mixing bowls.
• Harold Import Company is giving three winners a made-in-the-USA hardwood baker’s rolling pin (It's the baker's pin, with no handles.)
• Microplane is giving each of the 12 winners an Elite Zester, Cube Grater, and Spiral Cutter.
• GIR is giving each of the 12 winners a silicone scraper.
• King Arthur Flour is giving each of the 12 winners a coupon for a bag of flour of your choice (good at your local supermarket) and a plastic bowl scraper.
• Walker's Shortbread is supplying cookies to three winners.

In addition to supplying items for the giveaway, a special thanks to Taunton Press, Silverstone, Microplane and WÜSTHOF for supplying products for all the bloggers to work with.

Shiny New Toys: A Taste of Shreveport-Bossier's New Kids on the Block

While there are plenty of Shreveport-Bossier staples, some of which we covered yesterday, there are also some new kids on the block that aren't afraid to make a scene. One of those is Sevendipity Café. Husband and wife duo Scott and Liz Roebuck have taken a whack at the famed Cronut (fried croissant dough in the shape of a donut)...but what's more is Scott's Creauxnuts! He fills alternating pockets with different fillings, hits them with a glaze and then blows your mind. Simply put, this guy has creauxnuts that make you go nuts, and has been selling hundreds a week. If you're ever in the area, you've got to stop by--word on the street is they have phenomenal lunch as well. Before you try anything though, you have to have a slice of their homemade bread. It is, as Scott Roebuck says, "our bread and butter."

Sevendipity's Homemade Bread topped with fresh Mayhaw Jelly

This particular creauxnut, filled with raspberry blackberry filling and banana filling melted in my mouth. The citrus glaze brightened up the flavors and the crushed pistachios added a nice texture element to the dough.

Raspberry Blackberry & Banana Filled Creauxnuts with a Citrus Glaze and Crushed Pistachios

Frank's Pizza Napoletana opened its doors in 2012. The area's only true Pizza Napoletana, Frank gave us a show of some of his best pies served with some Great Raft beer. They have excellent salads and pastas served alongside some phenomenal cocktails as well!

First up: The Crawfish Lagniappe Pizza. One would think the flavors of Louisiana don't belong on a pizza, but one would be wrong. With spicy sautéed Louisiana crawfish covered in Cajun Trinity (onion, bell pepper, and celery), roasted Andouille sausage, Creole roasted garlic panna, Pecorino Romano, homemade Mozzarella, and a spritz of basil oil the flavors came together so well, I like to think of it as the gumbo of pizza.

The Crawfish Lagniappe Pizza

The Too Duckin' Good pizza at Frank's is, well, better than good! An Italian flour dough is topped with Panna, Parmigiano, caramelized onions, fontina, gorgonzola, house made Hudson Valley Moulard Duck Confit, sliced pears and then drizzled with a little local honey. If you've never tried a rich, decadent pizza, you're missing out. This pie had character and a luscious flavor profile that would go great with a bottle of red wine.

The Too Duckin' Good Pizza

The Margherita Pizza

Hot Passion Geauxsicle: Pineapple, Passion Fruit, and Jalapeño

There's nothing like grabbing a gourmet popsicle after a day of exploring Shreveport! Luckily for us, Shreveport is home to a killer popsicle shop: Geauxsicles. Geauxsicles is located in an old bank where they use the deposit drawer to transport drive-thru patrons their tasty pops. They have a bunch of flavors to choose from so it was hard to make and delicious decisions! I went for the Hot Passion...this icy treat was made with fresh pineapple, jalapeños, and passion fruit. The spice kicks you in the back of the throat like a stubborn mule but the sweetness of the fresh fruit balances everything out. If you want to try some, you can have them shipped right to your door!

Last but not least, Great Raft Brewing Co. is making a crazy amount of waves in the craft beer scene. The first brewery to open up in Shreveport since before prohibition has recently been named one of the "10 New Breweries to Watch, from D.C. to California" by Bon Appétit and they have rooted themselves in the heart of locals. One of my favorite things about the brewery is their taproom. It has a great design and atmosphere, their pint glasses are unique, and the owners and staff couldn't be friendlier. Specializing in both lagers and ales, Great Raft has three year-round brews and quite a few seasonal taps as well. Their flagships, Southern Drawl Pale Lager, Reasonably Corrupt Black Lager, and Commotion American Pale Ale are super popular and come in beautifully designed cans as well as on tap. If you're ever up in North Louisiana, stop by, grab a pint with some friends and taste some food from local food trucks that park on their loading dock!

A Couple Pints at The Barley Oak

Nola Irish Channel Stout

Parish Envie Pale Ale

If anybody out there reading this post doesn't know about The Barley Oak in Mandeville, you're sadly missing out on one of the best craft beer bars in Louisiana.  Sitting right on the Northshore of Lake Pontchartrain, this "Old World Draught Haus" offers a lovely view, and I'm not just talking about their tap handles.  While passing through recently, I decided that I ought to stop and have a few pints as well as a little lunch.  Fortunately for me, they had a couple local brews that are actually quite rare.  I began with the seasonal Irish Channel Stout from Nola.  The Barley Oak had it on a Nitro tap.  The dark, delicious stout poured out with a gorgeously cascading tan head.  The beer is absolutely my kind of brew.  It is rich and flavorful yet ridiculously drinkable and refreshing to me.  I challenge anybody who has a thing against "dark beer" to grab a pint of this stout if they ever see it out.  Upon finishing my pint of stout, I noticed a tap handle from the Parish Brewing Company that did not say Canebrake.  I asked Vanessa behind the bar, who immediately poured me a Parish Envie Pale Ale before I could even ask.  This beer, which really hasn't been released yet to the masses, was leftover (seemingly just for me) from a special tapping.  I've had this beer from Andrew Godley before, but never in a bar.  It is an American Pale Ale which certainly comes across as hoppy but not quite as out of balance towards bitter as a lot of IPAs do.  I found the Envie to be a great beer-drinker's-beer.  If you like craft beer, then it'll be for you.  And if you don't, then I'm surprised you're reading this blog!

A Reuben at The Barley Oak

For some bites to go with my booze, I opted for The Barley Oak's Reuben sandwich.  The corned beef with Swiss and sauerkraut on marble rye definitely did the trick.  I like sandwiches that combine textures and flavors in a simple yet harmonious way.  Sometimes a sandwich can be a little underrated, but never in my book if it is grub like this!  Thanks Barley Oak.  I'll be back for more bite and booze soon!

Street Breads - Not a Bakery, a Sandwich Shop with Really Good Bread!

Mexico City Chicken & Chipotle

I recently got treated to a whirlwind of flavor in Lake Charles, LA at a sandwich shop called Street Breads.  The concept is pretty simple: make really good sandwiches.  So, staying true to that, the model is anti-Subway as a sandwich shop can be.  Street Breads uses artisan breads, several of which are vegan and preservative free.  All toppings and sauces are made daily in house.  Josh Priola, owner of Street Breads, prides himself on not having to advertise catchy words like "fresh" or "healthy."  "When you eat it, you'll know," Josh told me.  While his launch restaurant is in Lake Charles, Josh is dreaming bigger.  "I want to flip the current sandwich model built on margins and profit," he explained.  "Theses sandwiches are real.  The ingredients are honest.  I just let them speak for themselves."

St. Paul's Pizza

The Mexico City Chicken & Chipotle sandwich certainly took the right steps towards proving his point.  The chipotle packed just the right amount of kick and the basil pecan pesto freakin rocks.  Even the cucumbers were a brilliant, crunchy veggie choice that provided a textural balance between the halves soft Ciabatta bread.

Also impressive was the St. Paul's Pizza.  I didn't see this one coming.  At first glance of the menu board, it seemed like the pizzas were out of place.  The reduced price pita sandwiches, sure, but pizzas as well?  It seemed like a Subway-esque move... until I tried it.  Again using the basil pecan pesto, the square-shaped pie really hit the spot.  Topped with large Louisiana shrimp and plenty of cheese to go along with the pesto and roasted portabellas, I'd eat this again and again.

Feta Potato Salad

Street Breads also has some sides other than chips.  The feta potato salad was scrumptious, and paired very well with my next sandwich, the Deep South Pork & Slaw.  The tasty creation featured generous portions of pulled pork, cheddar cheese, Cajun remoulade, and "Street" slaw on rustic club bread.  I started off nervous that the pork to slaw ratio wouldn't quite be to my preferred balance, but once I bit into the sandwich those fears went away. The slaw and remoulade danced with the pork as the crusty bread held it all together.  It really ended up being one of my favorite sandwiches of the day (toss up with the Mexico City). 


I also got a taste of the Mediterranean Portabella on Focaccia as well as the Southwest Salad Wrap with Asiago, roasted corn relish, and ancho ranch dressing.  The sauces and dressings on all the Street Breads sandwiches really set them apart.  I wasn't able to try any of the pitas or breakfast sandwiches, but I'm sure they are all rather tasty as well.  As for me... dessert beckoned.  

Deep South Pork & Slaw

My final treat from Josh came in the form of Bread Pudding with Creme Anglaise.  The hot, sticky dessert couple please the palate of anybody with a sweet tooth.


Street Breads is in the process of taking Lake Charles by storm.  The sandwich shop is really filling a niche that had been longing for some artisan sandwiches and a restaurateur that really gave a crap about their product.  It seems like Josh's next move might be to open a couple other South Louisiana locations... like perhaps Lafayette and Baton Rouge.  I know I certainly wouldn't object.  This kind of attention-to-detail sandwich spot, priced appropriately between a Subway and a Panera Bread, is exactly what Baton Rouge needs.  For now though, go see them in Lake Charles!

Wonder Where the Crawfish Bread at Jazzfest Comes From?

Crawfish Bread from Panaroma Foods

For many years now, the Crawfish Bread that is found at Jazzfest in New Orleans has been one of the culinary staples of the outdoor music event.  The gooey, cheesy stuffing loaded with Louisiana crawfish tails strings out from its crusty breaded prison to gush flavor unto each connoisseur.  Even famous New Orleans food critic Tom Fitzmorris clamined that the crawfish bread is "an essential Jazzfest dish that should not be missed."  However, this delicious treat does not come from some fancy Creole restaurant or age-old New Orleans haunt.  It comes from Marksville, Louisiana in Avoyelles Parish at a little bakery called Panaroma Foods.  It is there that each loaf of crawfish bread is carefully crafted to ensure that essential combination of crawfish, cheese, and bread.  The bread is actually rolled by hand using rolling pins.  It is a true labor of love for each loaf, and it never disappoints.  

When in Marksville, you can usually buy fresh crawfish, shrimp, and sausage breads right from the bakery's counter.  You can also get the loaves pre-cooked and frozen, meaning all you have to do is thaw them out and toast them in the oven for 10-15 minutes and you'll have some amazing Panaroma breads right at home.  Fortunately I snagged a loaf of crawfish bread as well as the sausage and jalapeno bread on recent trip up LA1.  The jalapeno sausage bread, dare I say, may have even been more impressive than the crawfish bread.  The cheese oozed out and the mild pop from the jalapenos worked so well with the other incredible flavors.  We devoured both loaves just as quickly as they came out the oven and then wished we had several more.

Sausage Bread with Jalapenos from Panaroma Foods, Inc. in Marksville, LA

So while at Jazzfest, you should certainly eat the #1 rated Jazzfest food.  But don't feel like you can't enjoy that amazing crawfish bread at other times of the year!  Just head to Marksville and grab a couple loaves to take home.  I guarantee that the next time you have a dinner party and break one of these things out, your guests will be amazed!

Turkey Sandwich Gauntlet 2011

The rules were relatively simple.  For two weeks leading up to Thanksgiving, eat nothing but one turkey sandwich for every meal each day.  Two weeks.  Fourteen days.  Forty-two turkey sandwiches.  I failed.  Being a food writer, radio host, and having a lot going on for two weeks prior to Thanksgiving, I found it nearly impossible to consume nothing but turkey sandwiches for fourteen straight days.  Still, I tried.  And while 33% is certainly a failing score, if I were playing baseball that would be a pretty damn good batting average.  I managed a total of 14 turkey sandwiches, or an average of one per day.  I'll take it... until next year!

Turkey breast with spinach, red onion, and mustard on a croissant from Maxwell's Market

Bite Club: Katz's vs Stein's

The return of a Bite Club post can only mean one thing: I recently ate two things that I strongly felt needed to be compared!  In an epic match up of the original Katz's Deli in New York vs the upstart Stein's Market and Deli in New Orleans, only one pastrami sandwich on rye could reign supreme!

Katz's on the Lower East Side of Manhattan has been around since 1888.  They are famous for pastrami, corned beef, and the orgasm scene from "When Harry Met Sally."  While the "I'll have what she's having" line is definitely the quote of the film, Meg Ryan wasn't actually eating a pastrami or corned beef sandwich.  Still, I had to go for the good stuff while I was there with my friend Caroline and her friends from Williamsport, PA.

Pastrami on Rye, Katz's Deli, New York

 
The pastrami at Katz's is undoubtedly some of the best I've ever had.  The brined beef soaked up all the flavors while the peppercorn rub on the outside left the beef spicy and delicious.  Each slab of pastrami is hand carved to order right in front of the customers and then piled high on rye bread.  Throw in a little mustard for good measure, and you've got one heck of a sandwich!  

On Magazine Street in the Lower Garden District of New Orleans, Stein's Market and Deli is a hot spot for diners looking to get an authentic Jewish Deli style sandwich.  Again, I ordered pastrami on rye with a little mustard.  Stein's also added some melted cheese to my sandwich.  I always have a hard time arguing with that!  The pastrami packed a lot of flavor into the thin beef slices while the cheese helped to mellow out the spices from the peppered red meat and the mustard.  This was a good sandwich... no, a great sandwich.  And I'd go back and eat it again and again when in New Orleans.

Pastrami on Rye, Stein's Deli, New Orleans

But, with that being said, Stein's pastrami truly presented itself as a distant cry from the mouth-watering succulence of Katz's deli.  Katz's thick-cut to order, tender slabs of beef had so much juice and flavor that it can easily put people into proper food comas.  It didn't need cheese to reach a desired mixture of tastes and textures because the pastrami could speak for itself.  I applaud Stein's for trying to bring a taste of the New York deli to Louisiana.  The store is great and the sandwiches are terrific.  However, do yourself a favor and try not to compare it too critically to the granddaddy up north.  Katz's Deli, while touristy, is overcrowded for good reason.  And locals flock there too.  Quite simply, it is just that damn good.

Frankie's Dawg House 4th of July Hot Dog Contest

Dawgs, Dawgs, and more Dawgs

There is a time in every man's life when he wonders just how many hot dogs he can eat.  The cylindrical tubes of mystery meat are fed to us in our youth, used as fish bait at ponds with our fathers, and glamorized on the most American of holidays. There are terribly crappy hot dogs that will stain fingers with an eerie pink hue.  There are also gourmet dogs that claim to made from quality ingredients and are craftily cased for consumption.  No matter the dog, and no matter how much of a foodie I have become, I've never stopped my appreciation for the wiener.  Throw it between an elongated bun and top it with cheese, chili, mustard... I'm down.

So when Frankie's Dawg House in Baton Rouge announced a Fourth of July Hot Dog Eating Contest, I knew I couldn't pass it up.  Frankie's definitely has some high quality dawgs and buns, so I figured the taste wouldn't be the issue.  Still, despite knowing that ultimately the challenge requires being a glutton for gastronomic punishment, I also knew my abilities to consume the Frankie's frankfurters could reign supreme.  Fresh on the heels of watching Baton Rouge's own Adrian Morgan down 31 hot dogs in 10 minutes at the Nathan's contest in New York, let along seeing champion Joey Chestnut take down 62 dogs and buns, there certainly seemed to be an air of excitement at Frankie's.  Eight competitors braved the July South Louisiana Heat and gave it their best effort.  However, after an hour of downing dawgs, only one man could emerge victorious.  I'll let the video do the rest of the talking.  Big thanks to TommysTV for the film!  Feel free to watch full screen and bump it up to HD!  Oh, and caution to any week stomachs out there.  This might get messy!

Surf and Turf Poboy at NOLA's Parkway Bakery

An ode to a great sandwich... and I do love sandwiches!

There are classics and then there are, well, true classics.  Some people say the roast beef  and ham poboy with "debris" at Mother's is a New Orleans classic.  In some senses, maybe it is.  However, for my mouth and money, I won't go there.  I'll go to the Parkway Bakery in Mid City.  My good buddy Brandon Brown had been telling me about Parkway for years but I hadn't taken the journey over to Bayou St. John to check it out.  But then I did.  And I ate.  And I told my soul that I'd be back.

The order at Parkway Bakery is simple: Large Surf and Turf Poboy and a side of sweet potato fries.  The New Orleans sandwich features classic French bread, slow cooked roast beef, golden fried shrimp, and Parkway's roast beef gravy.  Obviously you don't order a poboy in New Orleans without lettuce, tomato and mayo as well.  I haven't ever been told to get anything else at Parkway... though I think more than 10 people have indepently suggested the Surf and Turf.  There were only a few variations.  Andrew Rose said to get an extra side of the roast beef gravy for dipping.  Noted, sir.  Matthew Colosino of LunchBoxFab likes to get his Surf and Turf as a shrimp poboy with the gravy on the side.  Close enough.  I suppose.

I went to Parkway, finally, with Jeremy Wells and his family.  It was after we competed in the New Orleans Food Experiment, yet we still found a way to be hungry.  It's a good thing.  That sandwich, the Large Surf and Turf Poboy at Parkway Bakery, is what dreams are made of.  Beef.  Shrimp.  Gravy.  Sandwich.  Simple.  Messy.  Amazing.  I need another.  My stomach grumbles at the thought of it.  My soul yearns for another bite.  I polished off the whole thing.  I could have eaten more... and been miserable.  The most amazingly awesome miserable imaginable.  The crunch of the French bread made with New Orleans water.  The textures and flavors of melted beef and fried shrimp smothered in gravy.  The lettuce and tomato and mayo to make the sandwich complete.  I'll have another.  Very soon.

And yes, the sweet potato fries were good.  Get them.  Some of the best I've ever had.  Hands down.

Muffuletta, Muffoletta, Muffaletta… I’ll Take All Three!

This article has been published in the February 2011 issue of Town Favorites Magazine. You can visit the Town Favorites website at http://www.townfavorites.com/, follow them on Twitter @TownFavorites, "Like" them at Facebook.com/TownFavorites, and find their magazines at over 150 restaurants and businesses around Baton Rouge! Pick up a copy today!

Muffuletta, Muffoletta, Muffaletta… I’ll Take All Three!
By Jay D. Ducote

While there may not be a lot of agreement about the spelling of the famous sandwich’s name, there is hardly any argument about the greatness of the muffuletta. Many suggest that the New Orleans specialty is one of the best sandwiches in the world, and I wouldn’t care to disagree. The muffuletta gets its name from the Sicilian bread loaf of the same name, but it was Central Grocery in the French Quarter that gets credit for first turning the bread into the sandwich that it is today. Combining the flat, round loaf with a unique olive dressing, ham, salami, and other meats and cheeses, the muffuletta has become a staple of New Orleans cuisine. Though it is hard to find them anywhere other than the Big Easy, Baton Rouge has its fair share of delis and restaurants that serve their own version of the classic Italian-style sandwich.

Anthony's Italian Deli's Muffoletta

The Red Stick’s most famous spot for a muffuletta is Anthony’s Italian Deli on Florida Boulevard. Home to the “best muffoletta since 1978,” Anthony’s version resembles its New Orleans counterparts closer than most. Anthony’s wife Maria and son Marco run the hole-in-the-wall, authentic Italian deli, which is actually the oldest in Baton Rouge. The muffoletta itself combines homemade olive dressing with mortadella, ham, genoa salami, capicola, and provolone cheese. The deli still uses the same recipes that Anthony started with in 1978. The bread is baked to his specifications and the olive dressing remains unchanged over the years. Anthony’s muffoletta is plenty to feed two people, though I’m tempted to try to tackle it by myself one day. The sandwich is loaded with substantial amounts of fine meats and cheese to give it a true Italian flavor. The muffoletta is then placed on a sandwich press and toasted to warm the provolone and slightly crisp the bread. It is deliciously and texturally magnificent.

A muffoletta wedge at Anthony's

There is no doubt about the passion and authenticity inside Anthony’s Italian Deli. The tiny restaurant also plays home to an Italian grocery store. It is impossible to fit much more imported ingredients inside the building, and customers often find little room to sit down, but that is part of the special appeal of Anthony’s which has clearly built a loyal clientele. The atmosphere is like stepping back in time, and nobody seems to mind. Every customer in the restaurant when I was there bragged about the muffolettas. Every single person claimed that not only is it the best muffuletta in Baton Rouge, but that Anthony’s also triumphs over New Orleans’ Central Grocery. That’s a bold statement, but having had both in the past couple months, I have to agree!

Maria, Marco, and Jay at Anthony's Italian Deli

Anthony’s might be a local favorite for muffulettas, but it is far from the only place to grab the exceptional sandwich in town. Monjuni’s has two locations in Baton Rouge, and I stopped by the Highland Road spot to sample their muffaletta with General Manager and Executive Chef Blair Kornegay. The Monjuni’s original muffaletta varies from the more traditional versions, but is exceptional in its own right. The Monjuni’s muffaletta is first highlighted by the bread. The roll is shaped like other muffuletta breads, but the Monjuni’s version is sweeter, softer, and downright delicious. On top of the bread Chef Kornegay piles ham, salami, provolone, Roma tomatoes, and porcini peppers then cooks the sandwich open-faced in the oven before adding their own olive mix. While the tomatoes and peppers aren’t quite the norm, they still help make the Monjuni’s muffaletta different, unique and pretty freaking tasty.

Monjuni's muffaletta

Monjuni’s also gives their customers an interesting twist on muffulettas. The turkey and vegetarian versions are rather enjoyable in their own right. The turkey muff replaces the ham with turkey. They will also remove the salami if you don’t want any pork products at all. The vegetarian version would be vegan if you removed the cheese. Instead of ham and salami, it features Portobello mushrooms, roasted artichoke hearts, and red bell pepper. The veggie muffaletta is certainly different from other varieties, but it is also a really delicious sandwich. I can see myself ordering more in the future and I certainly recommend it to any vegetarians out there.

The veggie muffaletta at Monjuni's

I also checked out the muffaletta at George’s under the Perkins Road Overpass. Unlike other muffulettas, George’s scraps the traditional bread and just makes theirs on poboy style French bread. George’s keeps it simple with plenty of ham, salami, Swiss cheese, and their homemade olive spread. While a far cry from the original New Orleans style sandwich, the poboy (interestingly enough, also a famous New Orleans sandwich) still packs plenty of that well known flavor.

George's Muffaletta Poboy

Baton Rouge has quite a few other places to choose from when it comes to muffulettas. Several other Italian delis serve their own, and quite a few restaurants run one on their sandwich menu or as a special. No matter where you find one, the saltiness of that olive dressing will keep licking your lips and going back for another bite. There’s a reason that the muffuletta is considered to be one of the great sandwiches of the world, and we should feel fortunate that we have so many to choose from right here in our great city! 

Jay D. Ducote is the author of the blog Bite and Booze, which chronicles his culinary and indulgent cultural experiences around Baton Rouge, south Louisiana, and the world. It can be found at www.biteandbooze.com. You can also reach him by email at jay@biteandbooze.com, like the Bite and Booze fan page on facebook.com/biteandbooze, and follow him on Twitter @biteandbooze.

Thanks to Eric Ducote of BRBeerScene.com for taking pictures for this article.