Vegetarian Muffuletta Sandwich

Transform your lunch game with this vibrant Vegetarian Muffuletta Sandwich, a plant-based twist on the classic New Orleans favorite! Packed with bold Mediterranean flavors, this sandwich features layers of juicy olive salad, smoky grilled zucchini and eggplant, tangy roasted red peppers, creamy provolone and mozzarella cheeses, and aromatic fresh basil, all tucked into a crusty round Italian loaf. What makes this recipe truly special is its make-ahead magic—wrap it up and let it sit, so the flavors can meld together into a harmonious medley of savory perfection. Ideal for picnics, family gatherings, or a satisfying weeknight meal, this vegetarian muffuletta is simple to prepare, bursting with flavor, and guaranteed to impress. Don't miss this show-stopping recipe for anyone looking for a hearty, flavorful vegetarian sandwich!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 large round loaf of Italian bread
• 1 cup olive salad
• 2 whole roasted red peppers
• 6 slices grilled zucchini slices
• 6 slices grilled eggplant slices
• 6 slices provolone cheese
• 6 slices mozzarella cheese
• 12 leaves fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by preheating a grill or grill pan to medium-high heat.

Step 2

Slice the loaf of Italian bread horizontally in half, creating a top and bottom piece. Carefully remove some of the soft bread from the inside to make room for the filling.

Step 3

Brush the cut sides of the bread with olive oil and a splash of red wine vinegar. Season with salt and black pepper.

Step 4

Place the roasted red peppers, grilled zucchini slices, and grilled eggplant slices in a bowl. Drizzle with olive oil, vinegar, salt, and pepper. Toss to combine and then set aside.

Step 5

Spread a generous layer of olive salad on the bottom half of the bread.

Step 6

Layer the grilled vegetable mixture evenly over the olive salad.

Step 7

Add the slices of provolone cheese followed by mozzarella cheese over the vegetables.

Step 8

Place fresh basil leaves over the cheese layers.

Step 9

Cover with the top half of the bread and press down gently.

Step 10

Wrap the entire sandwich tightly with plastic wrap or aluminum foil and let it sit for at least 30 minutes to allow the flavors to meld. For a more robust flavor, refrigerate for a couple of hours or overnight.

Step 11

When ready to serve, slice into wedges and enjoy!

Nutrition Facts

Serving size	(2197.1g)

Amount per serving	% Daily Value*
Calories	3211.0

Total Fat 149.9g	0%
Saturated Fat 59.5g	0%
Polyunsaturated Fat 3.9g
Cholesterol 229.2mg	0%
Sodium 9177.1mg	0%
Total Carbohydrate 321.3g	0%
Dietary Fiber 36.4g	0%
Total Sugars 34.6g
Protein 142.9g	0%

Vitamin D 26.9IU	0%
Calcium 2807.0mg	0%
Iron 18.6mg	0%
Potassium 3474.9mg	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: 42.1%

Protein: 17.8%

Carbs: 40.1%