Making Muffulettas - Cheese Question

[Kim Shook]

Mr. Kim has requested muffulettas for his birthday dinner. We have a jar of Central Grocery olive salad and I've narrowed down the meats to hard salami, mortadella and capicola. Every recipe I've found calls for Provolone and mozzarella. I believe that aged Provolone will be good, from what I remember of our sandwiches we had there years ago, but as far as the mozz goes - fresh or not?

[Tri2Cook]

If I use mozzarella (I don't always use it in a muffuletta, even if it is traditional), I just use sliced from the deli counter. But fresh mozzarella isn't an option where I live so don't take that as advice.

[Shelby]

I use fresh. I like how it "smooshes" into the bread and absorbs flavors.

[HungryC]

Fresh is not necessary...though if you like it, use it. The meats provide plenty of fat, along with the oil in the olive salad.

[furzzy]

Fresh isn't required, but it's nice to have the texture so different from the provolone.

[Kim Shook]

Thanks, everyone. I decided on the not fresh-deli mozz. I figured that that was what they used at Central Grocery and I'd do authentic for Mr. Kim's BD.