Dairy-Free Muffaletta Sandwich
Elevate your lunch game with this Dairy-Free Muffaletta Sandwich, a plant-based twist on the classic New Orleans favorite! Packed with bold Mediterranean flavors, this sandwich swaps out the traditional meats and cheeses for roasted eggplant, zucchini, and a vibrant olive salad made from green and black olives, artichoke hearts, roasted red peppers, and fresh parsley. Nestled inside a crusty round bread loaf and layered with baby spinach, fresh basil, and red onions, this dairy-free muffaletta is a satisfying combination of creamy, tangy, and savory. Perfect for picnics, meal prep, or any gathering, the sandwich gets even better the longer it rests, allowing the robust flavors to meld together. This easy and wholesome recipe is made in under 45 minutes, making it an ideal choice for vegan, vegetarian, and dairy-free diets.
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Recipe Information
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
Instructions
Preheat the oven to 400°F (200°C).
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.
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.
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.
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.
Slice the red onion thinly and set aside.
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.
Spread half of the olive salad generously over the bottom half of the bread.
Layer the roasted eggplant and zucchini slices over the olive salad, followed by the sliced red onions.
Top with baby spinach and fresh basil leaves.
Spread the remaining olive salad on the top half of the bread and place it over the filled bottom half.
Press down gently to compact the sandwich and wrap it tightly in parchment paper or plastic wrap.
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
Calories |
3004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12728 mg | 553% | |
| Total Carbohydrate | 340.3 g | 124% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 43.1 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 3213 mg | 68% | |
*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.
