Vegetarian Muffuletta
Elevate your sandwich game with this flavor-packed Vegetarian Muffuletta, a twist on the classic New Orleans favorite. This recipe layers vibrant Mediterranean-inspired ingredients like olive tapenade made from tangy Kalamata and green olives, roasted red peppers, and artichoke hearts onto a loaf of ciabatta or round Italian bread. Grilled zucchini and eggplant slices add a smoky depth, while fresh spinach, fragrant basil, and creamy slices of mozzarella and provolone bring balance and richness. The key to this irresistible sandwich is allowing it to rest in the fridge, letting the bold flavors meld together perfectly. Ideal for picnics, potlucks, or an indulgent lunch, this easy make-ahead recipe requires no cooking and serves up hearty portions in every bite. Keywords: vegetarian muffuletta, Mediterranean sandwich, olive tapenade, make-ahead recipes, Italian bread sandwich.
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Recipe Information
Ingredients
- 1 loaf Ciabatta or round Italian bread
- 0.5 cup Kalamata olives
- 0.5 cup Green olives
- 0.5 cup Roasted red peppers
- 0.5 cup Artichoke hearts
- 2 tablespoons Capers
- 2 tablespoons Red wine vinegar
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Oregano
- 0.25 cup Basil leaves
- 4 ounces Mozzarella cheese, sliced
- 4 ounces Provolone cheese, sliced
- 1 cup Grilled or roasted zucchini slices
- 1 cup Grilled or roasted eggplant slices
- 1 cup Spinach leaves
Instructions
Cut the ciabatta or Italian bread in half horizontally and remove some of the inner bread to create space for the fillings.
In a food processor, combine the Kalamata olives, green olives, roasted red peppers, artichoke hearts, capers, red wine vinegar, olive oil, garlic cloves, and oregano. Blend until the mixture is chunky but spreadable.
Spread the olive mixture generously over the cut sides of the bread.
On the bottom half of the bread, layer the mozzarella cheese, provolone cheese, grilled zucchini slices, grilled eggplant slices, and spinach leaves.
Top with fresh basil leaves and cover with the top half of the bread.
Press the sandwich gently to allow the flavors to meld together.
Wrap the entire sandwich tightly in plastic wrap and let it rest in the refrigerator for at least 4 hours or overnight for the best flavor.
When ready to serve, unwrap the sandwich, slice it into wedges or quarters, and serve immediately. Enjoy!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 2026 mg | 88% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 6.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 496 mg | 38% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 571 mg | 12% | |
*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.
