Vegetarian Muffuletta
For Mardi Gras, party gras or just any day gras, this super-savory vegetarian sandwich is a real crowd pleaser. You can prepare it up to 12 hours in advance, and the flavors will only improve. To make it vegan, simply skip the cheese and use vegan pesto and tapenade.
Servings: 6
Calories: 321kcal
Ingredients
- 1 medium-sized eggplant about 1 pound/(454 grams)
- Cooking spray
- 1 teaspoon fine sea salt divided
- 3 large portobello mushroom caps about 9 ounces/(255 grams) total
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- ½ teaspoon smoked paprika
- 1 sourdough boule about 20 ounces/(567 grams)
- ½ cup (120 grams) olive tapenade
- ½ cup (100 grams) pesto
- 1 cup (175 grams) chopped giardiniera
- 2 whole roasted red peppers from a jar sliced open into a single layer and gently patted dry
- 6 slices provolone cheese
Instructions
- Preheat the oven to 450° F with two racks close to the center.
- Slice the eggplants ¼-inch thick. Line a baking sheet with parchment and spray generously with cooking spray.
- Arrange eggplant slices in a single layer. Spray tops of slices with cooking spray and sprinkle with ½ teaspoon of the salt.
- Place in preheated oven. Bake for 30 minutes, flipping the slices at the halfway point.
- While the eggplant begins to bake, prepare the portobellos. Remove stems and, using a small spoon, scrape the gills off the underside of the mushroom caps. Slice caps ¼-inch thick.
- In a small bowl, whisk together olive oil, lemon juice, smoked paprika, and remaining ½ teaspoon salt.
- On a second parchment-lined baking sheet, toss the portobello slices with the marinade. Arrange in a single layer and add to oven. Bake for 20 minutes.
- Cut across the beltline of the boule. Use your hands to tear most of the soft insides out of both halves of the bread, leaving about ¼- to ½-inch barrier before the crust.
- Spread the olive tapenade inside the bottom half of the bread and the pesto inside the top half.
- Spread giardiniera in a thick layer on top of pesto.
- Arrange the roasted portobello pieces in a compact layer on the bottom of the bread.
- Layer on the eggplant, roasted peppers, and provolone.
- Replace the top half of the bread and press down firmly a few times to make it nice and compact.
- Let sit for at least an hour, or wrap and store for up to 12 hours if desired, then slice into wedges and serve.
Notes
- Traditional muffaletta bread is a large, soft, seeded round. In this recipe, I recommend a good-quality sourdough boule instead, for its extra flavor and easier availability outside New Orleans. If you have access to the traditional loaf or would like to make your own, you're welcome to.
- Unlike most sandwiches, tightly wrapped leftovers will keep well for a day or two. If your house is at cool room temperature, you can leave it right on the counter for up to 24 hours. After that, pop it in the fridge.
- Don't discard the soft interior of the bread. Instead, tear into small chunks and freeze for use later as fresh breadcrumbs. Just give them a whirl in the food processor when you need them.
Nutrition
Calories: 321kcal | Carbohydrates: 29g | Protein: 8.3g | Fat: 17.9g | Fiber: 3.2g