Vegan Muffuletta Sandwich

Take your taste buds on a journey to New Orleans with this flavorful Vegan Muffuletta Sandwich, a plant-based twist on the iconic classic! This vibrant recipe layers tangy olive salad with vegan salami, creamy vegan provolone, and smoky grilled eggplant and zucchini, all tucked inside a crusty round Italian bread loaf. The olive salad, made with a delectable mix of kalamata and green olives, diced roasted red peppers, artichoke hearts, celery, and parsley, is the star of the show, offering a harmonious medley of briny, zesty, and savory flavors. Perfectly pressed to meld the ingredients together, this vegan muffuletta is ideal for picnics, road trips, or an indulgent lunch. Ready in just over an hour, this share-worthy sandwich is bold, satisfying, and bursting with Mediterranean-inspired goodness.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 loaf crusty round Italian bread
• 1 cup kalamata olives, pitted and chopped
• 1 cup green olives, pitted and chopped
• 0.5 cup olive oil
• 0.5 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped
• 0.5 cup diced celery
• 0.5 cup diced roasted red peppers
• 0.5 cup artichoke hearts, drained and chopped
• 8 slices vegan salami slices
• 6 slices vegan provolone cheese
• 1 medium eggplant, thinly sliced and grilled
• 1 medium zucchini, thinly sliced and grilled
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

In a medium bowl, mix together the chopped kalamata and green olives, olive oil, red pepper flakes, parsley, celery, roasted red peppers, and artichoke hearts to create the olive salad. Let it sit for about 15 minutes for the flavors to meld.

Step 2

Slice the Italian bread loaf horizontally and remove some of the bread from inside each half to create space for the filling.

Step 3

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

Step 4

Layer the vegan salami slices over the olive salad.

Step 5

Next, layer the vegan provolone cheese slices over the salami.

Step 6

Add the grilled eggplant and zucchini slices over the cheese.

Step 7

Spread the remaining half of the olive salad on the top half of the bread loaf.

Step 8

Season the layered ingredients with salt and black pepper.

Step 9

Place the top half of the bread over the layered ingredients to form a sandwich.

Step 10

Wrap the sandwich tightly in plastic wrap and place a weight on top, such as a heavy skillet, for about 30 minutes to 1 hour to press the flavors together.

Step 11

Slice the pressed sandwich into quarters and serve. Enjoy your Vegan Muffuletta Sandwich!

Nutrition Facts

Serving size	(2241.7g)

Amount per serving	% Daily Value*
Calories	4139.1

Total Fat 267.0g	0%
Saturated Fat 59.2g	0%
Polyunsaturated Fat 10.6g
Cholesterol 0mg	0%
Sodium 16657.7mg	0%
Total Carbohydrate 342.9g	0%
Dietary Fiber 56.6g	0%
Total Sugars 28.0g
Protein 93.6g	0%

Vitamin D 0IU	0%
Calcium 1703.7mg	0%
Iron 31.5mg	0%
Potassium 2792.4mg	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: 57.9%

Protein: 9.0%

Carbs: 33.1%