Vegan Muffuletta Sandwich
Discover the bold and vibrant flavors of the Vegan Muffuletta Sandwich, a plant-based twist on a New Orleans classic. This recipe features layers of savory vegan salami, creamy vegan provolone cheese, and delicate grilled eggplant and zucchini, all topped with a zesty olive salad made with kalamata olives, green olives, roasted red peppers, and artichoke hearts. Built on a crusty round Italian loaf, this sandwich is packed with texture and flavor, seasoned with red pepper flakes, fresh parsley, and a drizzle of olive oil. Perfectly pressed to create a dense, satisfying bite, this sandwich recipe is ideal for picnics, casual lunches, or sharing with friends. With a prep time of just 30 minutes, you’ll love how effortlessly this vegan muffuletta delivers bold, Southern-inspired flavors in every bite.
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Recipe Information
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
Instructions
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.
Slice the Italian bread loaf horizontally and remove some of the bread from inside each half to create space for the filling.
Spread half of the olive salad generously on the bottom half of the bread.
Layer the vegan salami slices over the olive salad.
Next, layer the vegan provolone cheese slices over the salami.
Add the grilled eggplant and zucchini slices over the cheese.
Spread the remaining half of the olive salad on the top half of the bread loaf.
Season the layered ingredients with salt and black pepper.
Place the top half of the bread over the layered ingredients to form a sandwich.
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.
Slice the pressed sandwich into quarters and serve. Enjoy your Vegan Muffuletta Sandwich!
Nutrition Facts
Calories |
4139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.0 g | 342% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16658 mg | 724% | |
| Total Carbohydrate | 342.9 g | 125% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 28.0 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1704 mg | 131% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 2792 mg | 59% | |
*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.
