The Miette’s muffulette is one of the best BRISBANE sandwiches
Full full of LP quality meats and built on Agnes Bakery’s bread, this constructively built creation continues to improve.
Jason Barratt meets his sandwich.
Among all the other notches on his CV – The chef de partie senior in Attica, sous chef at the Stokehouse of Melbourne, the leader of Raes on Watg, the executive chef of Paper Daisy and now executive chef of SuperNormal and Bar Miete – it is easy to forget Barratt who has contributed to creating Deli of Hector.
Yes, that gastronomy of Hector. The sandwich shop in Richmond (and then Fitzroy, South Melbourne and the Melbourne CBD) who kills every hour of lunch, with queues that serve out of the door. He was an important actor in transforming a nascent Australian interest in imaginative Sangers into a full -blown national mania.
Perhaps it was not a surprise, therefore, when the sandwich and its variations began to present themselves in the Miette bar menu. There is a pile of mortadella of the milk sandwich that is supplied with salty butter and smoked maple syrup. It is perennial. And then there are a lot of toast and fresh sandwiches that Barratt updates semi-freely.
The show of the show, however, is its interpretation of a classic muffulette sandwich.
But, wait, first let’s talk about godmother
The muffuletta sandwich is one of the most iconic foods of New Orleans: a combination of combined olives combined with layers of Italian cold size which, if made correctly, adds to something much larger than the sum of its parts.
But Barratt’s inspiration for his muffle is really from Los Angeles. In particular, the Sandwich of the godmother of Bay Cities Italian Delle & Bakery in Santa Monica.
“I have always remembered it,” says Barratt. “At the time of Hector we were in difficulty through the roof and among all the sandwich we tried, that one was really blocked with me.”
The godmother is a pile of Italian meats (Genoa Salami, Mortadella, Capicola, Ham and Ham) slapped with provolone, onion, pickles, lettuce, tomato, mayonnaise, peppers in brine, mustard and an Italian house seasoning, served between two slices of crunchy bread that Bay Cities Bakes Bakes continuously for the whole day.
Bar Miette’s Muffuletta Sandwich
Bar Miette does not have the ability to prepare her bread internally, but Barratt has the next better thing: a loaf of ciabatta delivered daily by Agnes Bakery (Agnes also produces those succulent pastries that you will find at the end of the Miete Bar counter).
It is undoubtedly what this Sanger raises from tasty curiosity in something truly memorable. We ate the musen a lot of times since it appeared for the first time in the bar menu in November and continues to improve. Suspicions that it is because Barratt has finally found a bread with which he is truly suffocated.
“For me, sandwiches are always before bread,” he says. “Going back to Hector, you can use all the ingredients you like, but if the shit of bread won’t work. It is the right bread that really makes the sandwich.”
If nothing else, a robust and crunchy bread can resist a key step to prepare a traditional muffulette: the casing. Barratt envelops his Sandwich Marrone card – “pleasant and narrow”, he says – for 40 minutes before cutting it into portions for the service.
So what else is Barratt fill before it wraps it? Mortadella and hot salami and myths of the quality meats of LP, Sicilian olives of Byron Bay Bay, red onion, any Russido Australian tomatoes that could be in season and provolone cheese.
The other intelligent touch Barratt has borrowed from the godmother: stack the ingredients equally at the top and at the bottom of the onion and tomato so that you can simply peel it and share with a dining partner together with another sandwich or something else from the bar menu.
You could lose some decline by eating it in this way, but the filling is so generous that it doesn’t matter. Eating, is a simple beauty thing: Agnes’s ciabatta is robust and crunchy and has been given an often stringent of salty butter on both sides to protect it during the winding process.
The combination of salami and mortadella full of umami, the sick flavor of the olives and the sweetness of the tomato, all gathered by the winding process, make it a joy to eat-in particular in a warmer day sitting on the fabulous terrace of bars Miete with its amazing views on the bridge of history.
“The sandwiches are neglected. Everyone thinks they are really simple because you can grab them in every corner,” says Barratt. “But you are creating something with premium ingredients, so you have to treat those ingredients with respect to the creation of something special. I am really happy with how it meets.”
Where you can take it
The Miette’s museum sandwich is $ 21. You can take one at 443 Queen Street, Brisbane.
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Matt Shea He is the publisher of food and culture at Brisbane Times. He is a former editor and publisher in general at the Brisbane sheet of sheet and wrote for Escape, Qantas Magazine, The Guardian, JetStar Magazine and Silverkris, among many others.
