Vegan Muffaletta Sandwich
Elevate your sandwich game with this irresistibly bold Vegan Muffaletta Sandwich—a plant-based twist on the iconic New Orleans classic! Thoughtfully layered with smoky grilled zucchini, eggplant, and red bell pepper, this recipe is bursting with flavor thanks to a zesty homemade olive salad made from kalamata olives, green olives, capers, and fresh herbs. Creamy slices of vegan mozzarella and provolone cheese add indulgence, while a crusty round loaf serves as the perfect vessel for this hearty creation. Marinate, grill, layer, and wrap the sandwich to allow the vibrant flavors to meld beautifully before serving. Ideal for parties, picnics, or an impressive lunch, this recipe showcases simple Mediterranean-inspired ingredients while being fully vegan and utterly satisfying. Keywords: vegan muffaletta sandwich recipe, plant-based New Orleans sandwich, hearty vegan sandwich ideas.
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Recipe Information
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
Instructions
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.
Preheat your grill or a grill pan over medium heat.
Slice the zucchini and eggplant into thin, even rounds. Cut the red bell pepper into wide strips.
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.
Place the vegetables on the grill and cook until tender and grill marks appear, about 3-4 minutes per side. Set aside.
Slice the crusty round loaf horizontally and hollow out some of the bread to make room for the filling.
Brush the inner sides of the bread with the remaining 2 tablespoons of olive oil.
Start layering the sandwich by spreading a generous amount of the marinated olive salad on the bottom half of the loaf.
Layer the vegan mozzarella and provolone cheese slices, followed by the grilled vegetables.
Top with the remaining olive salad, then place the sandwich top back on.
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.
When ready to serve, unwrap the sandwich, cut into wedges, and enjoy!
Nutrition Facts
Calories |
3606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.9 g | 265% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16048 mg | 698% | |
| Total Carbohydrate | 344.3 g | 125% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 40.7 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1774 mg | 136% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2144 mg | 46% | |
*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.
