A sandwich for the ages

May 22, 2008 9:00:00 PM PDT
In this edition of Neighborhood Eats, we take you to a restaurant that's been around for decades. And for the regular customers, they know exactly what to order... the muffaletta sandwich.

It's a taste of New Orleans. Well, really, when you see the size of this sandwich, you realize it's a feast from New Orleans.

It's one of the popular dishes at Donovan's, located at 214-16 41st Avenue in Bayside Queens.

There's definitely a sense of loyalty among customers at Donovan's. It's a restaurant that's been around for 30 years, and it's known for its burgers.

There are also other favorites, including pot pies, reubens and the muffaletta sandwich.

To make it, chef Carlos Moya butters and toasts the bread. From there, he adds cajun mustard, lettuce, tomatoes and the heft - loads of meat and cheese.

Then comes the relish, made from a mix of olives, carrots, cauliflowers, oregano, garlic, oil and vinegar. Just a little goes a long way.

Imagine bringing a muffaletta to a Memorial Day picnic. It could feed the entire family! And that's why Donovan offers the large, family-size sandwich and also a smaller, single-serving version.

Recipe for the muffuletta


  • 1/4 cup chopped cauliflower
  • 3 large garlic cloves, crushed
  • cup chopped green olives stuffed with pimentos
  • 1 cup pitted and chopped "black-ripe" olives or Calamatas
  • 1/4 cup chopped carrots
  • 1/2 cup olive oil
  • 1/4 cup Red wine vinegar
  • 2 teaspoons oregano
  • 1/3 lb. salami
  • 1/2 lb. provolone cheese
  • 1/3 lb. mortadella
  • 1/3 lb. Ham Cappicola
  • Muffaletta bread (or airy Italian loaf if muffaletta bread can't be found)
  • 2 tbs Melted butter
  • 3 tsp mustard (or Cajun mustard, extra kick)
  • 1 cup lettuce, shredded
  • Tomato, sliced thin


    Slice bread in half, spread with melted butter and toast.

    Once toasted, cover with mustard. Layer with lettuce then tomatoes, then slices meats and cheese.

    Add olive relish - to make:

    In a large mixing bowl, combine olives, garlic, oregano, carrots, cauliflower, oil and vinegar. Mix.