The Chopped Muffaletta

By Amelia Schwartz | Will Blunt

By

Amelia Schwartz
Will Blunt
Muffaletta Salad: Shredded Romaine Hearts, Salami, Capicola, Za’atar, Castelvetrano Olives, Carrots, Cheese
Muffaletta Salad: Shredded Romaine Hearts, Salami, Capicola, Za’atar, Castelvetrano Olives, Carrots, Cheese

Matt Staph, the chef de cuisine of One Fifth, faces an annual challenge. Every year, the restaurant’s concept changes and every year, he must create an entirely new menu. This became particularly challenging after last year’s sophisticated (and successful) One-Fifth Meditteranean. “This building has a stigma that we only do fine dining,” says Staph. “I just want people to come here and have a good time.” And for a theme like “Gulf Coast,” it’s important that Matt and the Underbelly Hospitality team treats guests as if they’re at home. What better way to do this than taking a quintessential Gulf Coast sandwich, the muffaletta, and breaking it down (literally). This chopped salad fantasy features all the muffaletta fix-ins—romaine, salami, capracol, carrots, castelvetrano olive salad, swiss cheese—chopped and mixed in a large, shareable bowl. Staph came up with the idea when on a research road trip with the One Fifth crew through the Gulf. His lighter rendition of a classic sandwich grants a taste of playfulness to the formerly fine-dining setting. 

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