Vegetarian Muffuletta Sandwich
Elevate your sandwich game with this irresistible Vegetarian Muffuletta Sandwich, a plant-based twist on the classic New Orleans favorite! This hearty, flavor-packed creation layers tangy olive salad, smoky grilled zucchini and eggplant, sweet roasted red peppers, and creamy slices of provolone and mozzarella cheese inside a large round Italian loaf. Fresh basil leaves bring a vibrant herbal note, while a drizzle of olive oil and red wine vinegar ties it all together. The sandwich is pressed and chilled to allow the ingredients to meld into a perfect harmony of textures and flavors. Ideal for picnics, parties, or make-ahead lunches, this vegetarian masterpiece will satisfy even the most devoted carnivores. Simple, delicious, and soulfully inspired, this is the sandwich your taste buds deserve!
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Recipe Information
Ingredients
- 1 large round loaf of Italian bread
- 1 cup olive salad
- 2 whole roasted red peppers
- 6 slices grilled zucchini slices
- 6 slices grilled eggplant slices
- 6 slices provolone cheese
- 6 slices mozzarella cheese
- 12 leaves fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by preheating a grill or grill pan to medium-high heat.
Slice the loaf of Italian bread horizontally in half, creating a top and bottom piece. Carefully remove some of the soft bread from the inside to make room for the filling.
Brush the cut sides of the bread with olive oil and a splash of red wine vinegar. Season with salt and black pepper.
Place the roasted red peppers, grilled zucchini slices, and grilled eggplant slices in a bowl. Drizzle with olive oil, vinegar, salt, and pepper. Toss to combine and then set aside.
Spread a generous layer of olive salad on the bottom half of the bread.
Layer the grilled vegetable mixture evenly over the olive salad.
Add the slices of provolone cheese followed by mozzarella cheese over the vegetables.
Place fresh basil leaves over the cheese layers.
Cover with the top half of the bread and press down gently.
Wrap the entire sandwich tightly with plastic wrap or aluminum foil and let it sit for at least 30 minutes to allow the flavors to meld. For a more robust flavor, refrigerate for a couple of hours or overnight.
When ready to serve, slice into wedges and enjoy!
Nutrition Facts
Calories |
3211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 9177 mg | 399% | |
| Total Carbohydrate | 321.3 g | 117% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 34.6 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2807 mg | 216% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3475 mg | 74% | |
*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.
