When creating the menu for Southdowns Grille, Executive Chef Eric Sibley wanted a muffuletta that stood out, a tall order in a city with strong opinions about the New Orleans-born sandwich. But Sibley succeeded, thanks to homemade olive salad, three different cheeses, paper-thin Italian meats and locally baked bread.
St. Bruno Bread Co. created a custom round sesame loaf for the restaurant that is toothsome, fresh and thinner (in a good way) than its brethren. “The bread is the biggest differentiator,” says Sibley, who slides capicola, cherrywood smoked ham, mortadella and Genoa salami between its compact halves, along with fontina, gruyere and white cheddar cheeses. The olive salad, which he pulses from Kalamata and Castelvetrano olives and giardiniera made with pickled cauliflower, Fresno chilis and carrots, doesn’t hurt either. Served warm and gooey, the sandwich’s bread-to-filling ratio is exceptionally balanced.

Southdowns Grille

4205 Perkins Road

(225) 256-4192

southdownsgrille.com