Vegetarian Muffaletta Sandwich
Elevate your sandwich game with this hearty and flavor-packed Vegetarian Muffaletta Sandwich, a meat-free twist on the classic New Orleans favorite. Built on a round loaf of Italian bread, this sandwich is layered with a vibrant homemade olive salad, featuring green and black olives, roasted red peppers, marinated artichokes, and capers, all perfectly seasoned with garlic, parsley, red wine vinegar, and olive oil. The rich layers continue with grilled eggplant and zucchini, creamy slices of provolone and mozzarella, and fresh baby spinach for a satisfying crunch. Wrapped and refrigerated to let the bold Mediterranean-inspired flavors meld, this make-ahead sandwich is perfect for picnics, parties, or a standout lunch. Easy to prepare in just 20 minutes, this vegetarian muffaletta is a crowd-pleasing showstopper that’s bursting with texture and taste!
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Ingredients
- 1 piece round loaf of Italian bread
- 0.5 cup green olives, pitted and chopped
- 0.5 cup black olives, pitted and chopped
- 0.5 cup roasted red peppers, chopped
- 0.5 cup marinated artichoke hearts, chopped
- 0.25 cup fresh parsley, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 6 slices sliced provolone cheese
- 6 slices sliced mozzarella cheese
- 6 slices grilled eggplant slices
- 6 slices grilled zucchini slices
- 1 cup baby spinach leaves
Directions
Step 1
Begin by preparing the olive salad. In a medium-sized bowl, combine the chopped green olives, chopped black olives, roasted red peppers, marinated artichoke hearts, and fresh parsley.
Step 2
Add the extra-virgin olive oil, red wine vinegar, capers, minced garlic, salt, and black pepper to the bowl. Mix well until all ingredients are evenly coated. Set aside to marinate for at least 15 minutes.
Step 3
Cut the round loaf of Italian bread horizontally in half. Hollow out the inside of the top half slightly to make room for the fillings.
Step 4
Spread half of the prepared olive salad generously on the bottom half of the bread.
Step 5
Layer the sliced provolone cheese, grilled eggplant slices, sliced mozzarella cheese, grilled zucchini slices, and baby spinach leaves evenly over the olive salad.
Step 6
Top the layered fillings with the remaining half of the olive salad, spreading it evenly.
Step 7
Place the hollowed half of the bread on top and press down gently to hold everything together.
Step 8
Wrap the entire sandwich tightly in plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Step 9
When ready to serve, remove the wrap and slice the sandwich into desired portions.
Nutrition Facts
| Serving size | (2289.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3353.8 |
| Total Fat 169.1g | 0% |
| Saturated Fat 56.2g | 0% |
| Cholesterol 222.6mg | 0% |
| Sodium 10025.4mg | 0% |
| Total Carbohydrate 339.9g | 0% |
| Dietary Fiber 45.2g | 0% |
| Total Sugars 43.9g | |
| Protein 141.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2665.9mg | 0% |
| Iron 26.5mg | 0% |
| Potassium 3991.0mg | 0% |
Source of Calories