Vegetarian Muffuletta Sandwich
This particular wonderfully savory and flavorful vegetarian muffuletta sandwich swaps in meaty roasted eggplant and marinated portobello mushrooms for the traditional deli meat. There’s an easy vegan adaptation, as well.
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- 1 bread loaf
- 1 1/2 cup green olives, chopped
- 1 1/2 cup kalamata olives, chopped
- 1 can black olives, chopped
- 1 ounce red bell pepper pieces
- 1/2 cup Italian mixed vegetables
- 2 ounces white cheese slices
- 2/3 cup oil of your choice
- 1 cup fresh chopped parsley
- 2 Tbs capers
- 1 teaspoon salt
- 1/4 teaspoon pepper
This sandwich mixture needs to sit overnight for all the flavors to meld.
Place all three olive varieties in a bowl. Add chopped roasted red bell pepper and giardiniera. Add the oil, parsley, capers, salt and pepper.
Mix well, cover and put into the refrigerator for at least 12 hours.
About an hour before serving. – slice your loaves in half.
Scoop out some of the center of each roll if it is too fat. Save the breadcrumbs for another recipe. They freeze for months.
Spoon half of the olive salad on your roll. Add a layer of sliced dairy free cheese, a layer if seitan, if used, a layer of red bell peppers and pile on more olive salad.
Top with the other half roll. Wrap tightly with waxed paper or parchment paper.
Set the sandwich or sandwiches on a big plate and place a heavy weight on top to compress the sandwiches. Something like an iron skillet. This helps the juices to be absorbed a bit into the bread.
Unwrap and serve.