Just west of Phoenix, at her food truck in Goodyear, Lyn Thomas demonstrated how to make the ultimate muffaletta. Lyn, who hails from southern Louisiana, explained her technique as she layered slices of deli meats and cheeses on a round of bread the size of a baseball mitt.
“It’s important to take care of the sides, so you don’t get a bite of just bread,” Lyn said. Once she’s done, she’ll wrap the sandwich and put it in the fridge with something heavy stacked on top — that helps her handmade olive relish seep into the loaf.
A fragrant pot
