Dairy-Free Muffaletta Sandwich

The Dairy-Free Muffaletta Sandwich is a vibrant, plant-based twist on a classic New Orleans favorite. This hearty sandwich combines bold Mediterranean flavors with layers of roasted eggplant and zucchini, a tangy homemade olive salad boasting green and black olives, artichoke hearts, and capers, and a medley of fresh baby spinach and basil. Wrapped in a crusty round bread loaf and allowed to rest, the flavors fuse together beautifully for a satisfying bite in every wedge. With no dairy in sight, this sandwich is perfect for vegans, vegetarians, or anyone looking to indulge in a wholesome, flavor-packed meal. Ready in under an hour, it's an ideal choice for picnics, lunch on-the-go, or casual family gatherings!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 whole round crusty bread loaf
• 1 cup green olives
• 1 cup black olives
• 1 cup artichoke hearts
• 0.5 cup roasted red peppers
• 2 tablespoons capers
• 2 whole garlic cloves
• 0.25 cup extra-virgin olive oil
• 0.25 cup fresh parsley
• 0.5 large red onion
• 1 medium eggplant
• 1 medium zucchini
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup baby spinach leaves
• 0.5 cup basil leaves

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

To make the olive salad, combine the green olives, black olives, artichoke hearts, roasted red peppers, capers, and garlic cloves in a food processor. Pulse until coarsely chopped.

Step 3

Add the extra-virgin olive oil and fresh parsley to the olive mixture and pulse a few more times until well combined but still chunky. Set aside.

Step 4

Slice the eggplant and zucchini into 1/4-inch thick rounds. Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper.

Step 5

Roast the vegetables in the preheated oven for about 15–20 minutes or until they are tender and slightly browned. Remove from the oven and let cool slightly.

Step 6

Slice the red onion thinly and set aside.

Step 7

Cut the round crusty bread loaf horizontally in half and hollow out some of the bread from the center of each half to create space for the filling.

Step 8

Spread half of the olive salad generously over the bottom half of the bread.

Step 9

Layer the roasted eggplant and zucchini slices over the olive salad, followed by the sliced red onions.

Step 10

Top with baby spinach and fresh basil leaves.

Step 11

Spread the remaining olive salad on the top half of the bread and place it over the filled bottom half.

Step 12

Press down gently to compact the sandwich and wrap it tightly in parchment paper or plastic wrap.

Step 13

Allow the sandwich to sit for at least 30 minutes (or refrigerate for up to 4 hours) to let the flavors meld. Slice into wedges before serving.

Nutrition Facts

Serving size	(2034.1g)

Amount per serving	% Daily Value*
Calories	3003.6

Total Fat 158.6g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 12728.1mg	0%
Total Carbohydrate 340.3g	0%
Dietary Fiber 53.4g	0%
Total Sugars 43.1g
Protein 64.7g	0%

Vitamin D 0IU	0%
Calcium 661.2mg	0%
Iron 28.2mg	0%
Potassium 3213.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 8.5%

Carbs: 44.7%