When standard po-boy bread meets a New Orleans culinary icon, magic happens in the kitchen. This week, Rocco stopped by the studio to serve up a mouthwatering twist on a local classic: the Ruffalotta.
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| THE RUFFALOTTA |
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| Bread: Fresh Leidenheimer Seeded Muffuletta Bun (Un-toasted) |
| Meat: Slow-Cooked Top Round Roast Beef in Rich Brown Gravy |
| Cheese: Swiss and Provolone |
| Dress: Blue Plate Mayonnaise, Fresh Lettuce, Tomatoes, Pickles |
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A Fresh Take on Local Traditions
The secret to this spectacular sandwich lies in the bread. Freshly baked by Leidenheimer Bakery, the seeded muffuletta bun offers a pillowy, soft texture that holds the juicy, gravy-soaked top round roast beef together far better than a traditional baguette. Paired with melted Swiss cheese and dressed to perfection with authentic Blue Plate mayo, fresh lettuce, tomatoes, and pickles, every bite delivers pure Louisiana comfort.
Stop the Insanity: Served the Right Way
While many modern eateries toast their sandwiches, real New Orleans locals know that traditional muffuletta bread shines best at room temperature. The heat from the freshly cooked roast beef creates just enough warmth to soften the cheese without altering the soft, airy structure of the bun.
Starting this coming Tuesday, diners can grab this limited-time creation for a two-week run!