Vegetarian Muffaletta Sandwich
Elevate your sandwich game with this bold and vibrant Vegetarian Muffaletta Sandwich—a meat-free twist on the classic New Orleans favorite! This recipe features a medley of Mediterranean-inspired ingredients, including a tangy olive salad made with chopped green and black olives, roasted red peppers, marinated artichoke hearts, capers, and garlic, all marinated to perfection. Layered inside a crusty round Italian loaf are slices of creamy provolone and mozzarella cheeses, smoky grilled eggplant and zucchini, and a handful of fresh baby spinach. Wrapped and chilled to meld the robust flavors, this make-ahead sandwich is perfect for picnics, parties, or lunch on the go. Packed with rich textures and bold flavors, this vegetarian spin on the muffaletta is sure to delight!
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Recipe Information
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
Instructions
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.
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.
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.
Spread half of the prepared olive salad generously on the bottom half of the bread.
Layer the sliced provolone cheese, grilled eggplant slices, sliced mozzarella cheese, grilled zucchini slices, and baby spinach leaves evenly over the olive salad.
Top the layered fillings with the remaining half of the olive salad, spreading it evenly.
Place the hollowed half of the bread on top and press down gently to hold everything together.
Wrap the entire sandwich tightly in plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
When ready to serve, remove the wrap and slice the sandwich into desired portions.
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 10025 mg | 436% | |
| Total Carbohydrate | 339.9 g | 124% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 43.9 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2666 mg | 205% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3991 mg | 85% | |
*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.
