A Muffuletta is a popular sandwich in New Orleans that consists of various cold cuts and cheeses topped with an olive salad on a round bread loaf. Vegetarian Muffulettas: Inspired by the classic flavor of one of my cherished sandwiches ~ these vegetarian muffuletta are full to burst with bold, zesty flavors..sans meats~ a wholesome choice for vegetarians. → Get your spice krowling:inline=Muffuletta-Spices(affiliate link) ↓ or make you own spices.
It organizes a classic sandwich that is really unmatched of flavor, and here I show you how to do it in this post. Those yummy, bold savory notes make it a great dish for any meal of the day or even as an addition to your spread when going on a picnic with family and friends. Are you a vegetarian your whole life or are just looking for new ways to reduce eating meat, this sandwich will be perfect with the taste of people who have tasted it.
The Origins of the Muffuletta
The Vegetarian Muffulettas dates back to the early 1900s with Italian immigrants in New Orleans. The Muffuletta, named after the Sicilian bread upon which it is made, refers to a large sandwich of rich olive saladand multiple types of salamis slowly being cooked between sheets on cheese that are laden inside one round loaf. Even though the beef and ham-laden original sandwich does not appeal to meat free eaters, it stays true in spirit with stacks of marinated vegetables, cheeses, and that hallmark olive salad.
Veggie Muffulettas Ingredients
Ingredients for this yummy sandwich:
For the Olive Salad:
Ingredients1 cup pitted & coarsely chopped green olives
1 C. kalamata olives, pitted and chopped
1/4 cup chopped roasted red peppers
artichoke hearts, chopped (1/4 cup)
2 tablespoons capers
2 cloves garlic, minced
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1/2 to 1 teaspoon crushed red pepper flakes (if you like it spicy)
For the Sandwich:
1 round loaf of Italian or sourdough bread (or Muffuletta bread if you can find it!)
Olive oil (1/4 cup, for brushing the proportioned bread)
Zucchini (1), sliced thinly lengthways
1 whole yellow squash, steamed and thinly sliced longitudinally
½ red pepper, cut into strips
4 slices provolone cheese
4 slices mozzarella cheese
Sometimes I will throw in 1/2 cup of spinach or arugula
Salt and pepper to taste
Optional Add-Ins:
Plus marinated mushrooms for added umami flavor
Sweet and tangy sun-dried tomatoes
Dairy-Free option: Vegan cheese
Vegetarian Muffulettas Recipe
Step 1: Make the Olive Salad
While the olive salad may well be known as Muffuletta’s calling card, it is without question its pièce de résistance. Combine the green and black olives, roasted red peppers, artichoke hearts, capers and minced garlic in a medium-sized bowl to make your salad. Add the olive oil, red wine vinegar, oregano and crushed red pepper flakes_StaticFields Season with salt and pepper to taste and let sit (at least 30 minutes; refrigerate for up to a day) So the flavor can meld together.
Step 2: Vegetables Prep
As the olive salad rests, prepare your Vegetarian Muffulettas. Using a mandoline or sharp knife, thinly slice the lengthwise zucchini and yellow squash into 1/4-inch slices. As extra assistance: After removing the meat from the marinade and before placing it on the grill, quickly sautee or grill in a bit of olive oil with salt and pepper until tender but also has some light char marks(cnt be more than 10 minutes ugh). While roasted or grilled vegetables do impart more of a flavor, raw veggies will work if you’re running short on time.
Step 3: Assemble the Sandwich
1 round loaf bread, cut in half horizontally Hollow out each half to create room for the filling in between sandwiches. Drizzle the inside of each half with olive oil
Cover both sides of the bread with a generous smear of olive salad. This is almost flat crispy layer and a lot of flavor comes from this. Do not try to reduce it here!
Add the slices of provolone cheese to one side of the bread and top with grilled (or sautéed) zucchini, yellow squash or roasted red pepper strips. And then, layer: mozzarella cheese and if you are using spinach or arugulaIngredient 2.
Step 4: Press the Sandwich
Finally, top the loaf with its other half to complete yourVegetarian Muffulettas sandwich. Wrap the entire sandwich tightlyin paper and if possible, place it under weights for a few hours to compress before slicing. Even better, pop it in the fridge with something heavy (a cast iron pan or a couple of cans) over top for at least 1 hour but up to 3-4 hours. It is also important to allow the flavors to meld and hold together as a sandwich.
Step 5: Serve and Enjoy
Once the sandwich is pressed, take out from fridge then open up and cut in half or ¼ for lunch serving. The olive salad will have seeped into the bread a little bit, resulting in every bite offering richness, brine.
To fill out this meal, pair your sandwich with chips or pickles on the side as well (or an easy green salad) to have a complete meal. TakeIt to a picnic, on the dining table with roast vegetables or share at lunchtime born out of backyard herbs.
What Makes These Vegetarian Muffulettas So Good
- Bold and Zesty Flavors
That olive salad is the real star, salty and briny with some mild tang that bursts in your mouth. Pair that with fresh vegetables and rich cheeses, lightened just slightly by bright tomatoes within the stew itself.
- A Hearty Vegetarian Option
The Vegetarian Muffuletta is a meaty, hearty sandwich, and unlike other vegetarian sandwiches that can feel light; this one is not lacking in substance. Remember, between the marinated veggies and cheeses this is a hearty dish that does not need meat.
- Make-Ahead Friendly
A sandwich that gets better as it sits, so this is perfect for a make-ahead meal. For my {TROTTOLE SERVING} order, I am cutting hoagies for this little sauce piggy polite sub! I find that some chill time in the fridge does it justice; gives this sandwich more dimension and a bit of structure to hold its own.
- Customizable
This sandwich is very customizable for your taste and dietary needs. Change the cheeses for vegan cheese or replace them with grilled eggplant and marinated artichokes
How To Build The Best Vegetarian Muffuletta
Leave out pressing: Not only does pressing the sandwich smush all ingredients into one cohesive flavor, it makes sandwiches easier to serve and slice.
Good-quality bread: You need a nice loaf of fresh, soft sandwich-style sliced white or brown. Any crusty round loaf will work, as long as it is sturdy enough to hold up the layers without getting too mushified.
Prepare the olive salad in advance: This is one of those things where everything melds together and gets better after a while. The day before is always better!
Per serving: Nutritional Information
Calories: 450
Protein: 18g
Carbohydrates: 36g
Fat: 25g
Fiber: 6g
Sodium: 1,100mg
In Conclusion — Vegetarian Muffulettas
These Vegetarian Muffulettas sandwiches all Made with crisp veggies, a bright olive salad, and rich cheeses all stacked on crusty bread — this sandwich is up for anything from hanging out at lunchtime to an afternoon in the park.
Check out the sandwiches section for more delicious sandwich recipes and ideas. com. Happy sandwich-making!
