"Chayote squash is the proper name, mirliton is the Cajun/Creole name and some New Orleans people also call this a vegatable pear. Whichever you want to call it, it is wonderful. The way I was taught was to just boil the entire mirliton and when they are done (just like a potato a fork goes thru easily slice in half, take the seed out and scoop out the meat. It doesn't take long and works wonderfully well. Let the meat drain in the colander for a little while and then mix all of the ingredients like the recipe says. Good Luck!"

"Chayote squash is the proper name, mirliton is the Cajun/Creole name and some New Orleans people also call this a vegatable pear. Whichever you want to call it, it is wonderful. The way I was taught was to just boil the entire mirliton and when they are done (just like a potato a fork goes thru easily) slice in half, take the seed out and scoop out the meat. It doesn't take long and works wonderfully well. Let the meat drain in the colander for a little while and then mix all of the ingredients like the recipe says. Good Luck!"

"Everything is right on the money with a small exception. In New Orleans we put the olive salad on one half and the meat and cheese on the other half and then pop it into a 350 degree oven and bake will all of the cheese is nice and gooey. Then flip them over and cut into fourths. That is classic New Orleans Muffaletta!
PS: much better hot!"

"Everything is right on the money with a small exception. In New Orleans we put the olive salad on one half and the meat and cheese on the other half and then pop it into a 350 degree oven and bake will all of the cheese is nice and gooey. Then flip them over and cut into fourths. That is classic New Orleans Muffaletta!
PS: much better hot!"