Vegan Muffaletta Sandwich

Dive into bold Mediterranean flavors with this hearty Vegan Muffaletta Sandwich, a plant-based twist on the classic New Orleans favorite! Featuring layers of smoky grilled zucchini, eggplant, and red bell pepper, paired with creamy vegan mozzarella and provolone, this sandwich is packed with texture and taste. The star of the show is a tangy, homemade olive salad made with kalamata olives, green olives, capers, and a burst of herbs, all nestled inside a crusty ciabatta or sourdough loaf. Perfect for make-ahead meals, picnics, or sharing with friends, this vibrant sandwich is a celebration of robust flavors and simple preparation. Whether you're vegan or just looking for a fresh take on an iconic recipe, this plant-based muffuletta delivers on all fronts!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 whole Crusty round loaf (such as ciabatta or sourdough)
• 4 slices Vegan mozzarella cheese slices
• 4 slices Vegan provolone cheese slices
• 1 medium Zucchini
• 1 small Eggplant
• 1 medium Red bell pepper
• 4 tablespoons Olive oil
• 1 tablespoon Balsamic vinegar
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Kalamata olives
• 1 cup Green olives
• 2 tablespoons Capers
• 2 tablespoons Red wine vinegar
• 2 teaspoons Oregano
• 2 tablespoons Parsley
• 2 cloves Garlic

Directions

Step 1

Start by preparing the olive salad. Chop the kalamata olives, green olives, and capers. In a medium bowl, combine them with red wine vinegar, oregano, finely chopped parsley, and minced garlic. Mix well and let it marinate while you prepare the other components.

Step 2

Preheat your grill or a grill pan over medium heat.

Step 3

Slice the zucchini and eggplant into thin, even rounds. Cut the red bell pepper into wide strips.

Step 4

In a large bowl, toss the zucchini, eggplant, and red bell pepper with 2 tablespoons of olive oil, balsamic vinegar, garlic powder, salt, and black pepper.

Step 5

Place the vegetables on the grill and cook until tender and grill marks appear, about 3-4 minutes per side. Set aside.

Step 6

Slice the crusty round loaf horizontally and hollow out some of the bread to make room for the filling.

Step 7

Brush the inner sides of the bread with the remaining 2 tablespoons of olive oil.

Step 8

Start layering the sandwich by spreading a generous amount of the marinated olive salad on the bottom half of the loaf.

Step 9

Layer the vegan mozzarella and provolone cheese slices, followed by the grilled vegetables.

Step 10

Top with the remaining olive salad, then place the sandwich top back on.

Step 11

Wrap the sandwich tightly in plastic wrap or aluminum foil and let it sit for at least 15 minutes to an hour to let the flavors meld together.

Step 12

When ready to serve, unwrap the sandwich, cut into wedges, and enjoy!

Nutrition Facts

Serving size	(1904.0g)

Amount per serving	% Daily Value*
Calories	3606.2

Total Fat 206.9g	0%
Saturated Fat 58.0g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 16047.7mg	0%
Total Carbohydrate 344.3g	0%
Dietary Fiber 47.4g	0%
Total Sugars 40.7g
Protein 63.1g	0%

Vitamin D 0IU	0%
Calcium 1773.9mg	0%
Iron 25.6mg	0%
Potassium 2144.1mg	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: 53.3%

Protein: 7.2%

Carbs: 39.4%