Tag Archives: sandwich

Vegetarian Muffaletta Sandwich #SundaySupper

Vegetarian Muffaletta Sandwich Hi you guys! It is just about time to celebrate if you are in New Orleans, anyway for Fat Tuesday and the Mardi Gras fun!  The bloggers at Sunday Supper were super inspired for soul-food, southern food, and Mardi Gras traditional foods this week. I have to say, I was this close to making something sweet, but I am starting my Advocare 24-Day this week, so I decided to make something I wouldn’t regret eating! Plus, I am trying to feed us more vegetables  and making a conscious effort to make more meatless dinners. So there’s this:

Vegetarian Muffaletta Sandwich

I adapted this recipe from the Sandwich King’s (Jeff Mauro), Monster Muffaletta– I changed it by omitting the meat, and using just cheese, adding some more cheese, hot cherry peppers and arugula. There is so much flavor in this bad-boy, and you know the essence of the sandwich is really all about the olive mixture- For someone who doesn’t love olives- me- I love this. I know! I actually don’t love  olives on their own, but mixed with all this briny goodness and the cheese and peppery taste of arugula, it just works! The olive salad is absolutely the star of this sandwich.

Vegetarian Muffaletta Sandwich

Vegetarian Muffaletta Sandwich

The best part of a Muffaletta sandwich is always the olive salad. The combination of chewy bread, peppery arugula, creamy cheese and the briney olive salad makes this a great sandwich! I promise, you won't miss the meat!


  • 1 semolina loaf, or crusty sourdough bread loaf about 9 inches
  • 4 slices thinly sliced aged provolone cheese
  • Fresh mozzarella ball (I used about 1/2)
  • Arugula
  • 1/2 cup green olives, pitted
  • 1/2 cup black olives, pitted
  • 1/4 cup olive oil
  • 1/8 cup capers, drained
  • 1/8 cup hot cherry peppers
  • 1/2 cup roasted red peppers, drained
  • 1/8 cup red wine vinegar
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper


    First make the olive salad:
  1. Add the, green olives, black olives, olive oil, cherry peppers, capers, vinegar, crushed red pepper and sugar to a food processor and pulse 8 times or until uniform but still coarse.Taste and add salt if you need it.
  2. Make the Sandwich
  3. Slice the bread in half, horizontally, and scoop out the soft insides of the bread a little. Drizzle the inside top and bottom with olive oil and sprinkle on salt and pepper. On the bottom half, layer the sandwich: cheese, arugula, cheese, olive salad; Put the top on and now you have it:
  4. 2 options :
  5. Allow it to sit for at least 1/2 hour for the flavors to marry and the oil to soak into the bread. Slice into portions and serve room temperature.
  6. Or
  7. You can wrap it in foil, and bake at 350* for 20 minutes until the cheese is melty. Serve hot.


I served mine room temperature since I like the arugula to be a bit crunchy- but heating it makes the bread a little toasty and the cheese melts so nicely, that I like it heated almost just as well!

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Vegetarian Muffaletta Sandwich

A big thanks to the host, Marion of Life Tastes Good, this week!


Main Dishes



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Vegetarian Muffaletta Sandwich

Sharing, this week with: Full Plate Thursday, Foodie Friends Friday, Pin JunkieMeatless Monday,  The Fit Foodie Mama, and Running on Happy!

The Big Bean Mac

The Big Bean MacYes I did.

You know the one.

Special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun!

~ The Big Mac Jingle

Except I left off the “2- all beef patties!” I enjoy my “Big Mac” with a bean burger in the middle! Real cheddar cheese, real ingredients without a crap-ton of salt and fat!  But I swear to you, both beef and bean lovers will adore this sandwich! Dare I say, it tastes just like the real deal? I do! It does. It so freaking does! I missed you, Big Mac, and now I can eat you- but better yet, I can enjoy you!

Making this ahead, is so easy if you have some bean burgers on hand, as I seem to make them in huge quantity these days myself, this makes these burgers almost too easy to put together! I took special attention to try to make this the way I would if I had a diner, and was giving you my best sammie for lunch:

Start with the bun:

sesame seed bun

Start with a great sesame seed bun- they are right in the grocery store people! Why aren’t we buying these? They are delicious!

Toast it on both sides:


See how a little butter goes a long way- a toasted bun is so much better…

Spread that “special sauce.” Common! It is special- use it liberally!


The key ingredient~

Then add your burger…Bean burger, that is! With exactly 3, not two, dill pickles and your onions.

Burger and three pickles,and onions

Exactly 3 pickles, and minced onions- the onions, I think are the thing that make this taste super authentic!

Load up the iceburg shreds:

iceburg lettuce

I add a lot to feel healthy- teehee!

And marvel:


Wow. Look what you get to eat.

The Big Bean Mac

Yield: 5 burgers

The Big Bean Mac

This unbelievable re-creation and recipe redux of a very unhealthy burger, will send you to flavor-town! The Bean Mac is your new favorite lunch sandwich!


    Bean burgers
  • 1 15 oz. can black beans
  • 1/2 (or more) bread crumbs
  • 1 Tbsp. taco seasoning
  • 1 egg white
  • The Special Sauce
  • 1 Tbsp 2% greek plain yogurt
  • 1 Tbsp light mayo
  • 1 tsp granulated sugar
  • 1 tsp cider vinegar
  • 1 tsp. dill pickle relish- sweet is too sweet
  • 1 tsp sriracha
  • 2 TBP French dressing
  • Pinch salt
  • Sandwich
  • Shredded iceberg lettuce
  • 5 Tbsp. minced onion
  • 15-20 sandwich sliced dill pickles
  • 5 slices cheese- I used thin cheddar slices- orange for authenticity!
  • 5 sesame seed buns


    To make the burgers
  1. Open and pour without draining your black beans into a large bowl. Add one egg white, 1/2 cup whole wheat bread crumbs, 1 Tbsp. taco seasoning. Blend with immersion blender or a potato masher. Add more breadcrumbs if needed, to get a consistency that will form a patty.
  2. Shape 5 patties. Cook on a grill or saute pan, over medium heat, until lightly browned on both sides.
  3. Place one slice of cheese on each patty. Cover until melted. Remove from the pan. Set aside.
  4. For the Sauce
  5. Measure and mix all the sauce ingredients in a small bowl. Set aside.
  6. Assemble your sandwich.
  7. On the same pan that you made your burgers, heat a bit of butter, and grill the inside of your buns a bit, to get them toasty. Remove.
  8. Spread the special sauce on both insides of the bun.
  9. Place a bean patty on the bottom half.
  10. On the top half, add three pickles.
  11. Add 1 Tbsp. of minced onion.
  12. Top the burger with the shredded lettuce.
  13. Put the top on.
  14. Yes. You are done. Take it all in. You can now enjoy your Bean Mac.


If you want to make some of this recipe ahead, it is super easy. Make the burgers ahead and freeze them- you can skillet warm them or microwave in minutes. Make the sauce up to one day ahead - it actually improves as it sits for a bit. You can use any bean burger recipe- this is just my fastest!

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Some of you read my posts about sharing coffee, and what we’d chat about…well,

If we were having lunch, today, I would tell you that this is my new favorite sandwich. Hands down. My husband is equally obsessed, which can be a problem! But not too much so, as it is definitely a much improved version of the ugly fast food guy. I hope you try this, and love it as much as we do- lemme know if you do. Take a pic and tag @hardlyagoddess.com!The-Big-Bean-Mac

Sharing, this week with: Full Plate Thursday, Foodie Friends Friday, Pin Junkie, Meatless Monday!

Cheese & Sprout Pita Pocket Sandwich

Cheese & Sprout SandwichSometimes it’s the simplest of things.

Cheese & sprouts. But that’s not all. Layered between the creamy Havarti cheese, and crunchy sprouts, is a garlicky, dilly dressing that completely transforms this simple sandwich. You won’t believe how good this is.

Of course, you would believe, if you’ve ever been to Cazenovia, New York circa 1990. If you were, you definitely ate at the now closed restaurant, The Wheatberry. Oh La. I wish that place were still around. It had the most amazing food, and I over the years, I have recreated what I remember of most of their menu. This recipe is inspired by the very first sandwich that they served, from their tiny walk-in place even before it ever became a beautiful full service restaurant.Cheese & Sprout Sandwich

To those of you searching…you’re welcome.

To those of you who didn’t know what you were missing…you’re also welcome. Here’s the recipe as close as I could come to the original by memory:

Cheese & Sprout Pita Pocket Sandwich


  • 1 small container greek plain yogurt- low or full fat only. NOT non-fat (sour)
  • 1 Tbsp mayo
  • 1Tbsp lemon
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 Tbsp minced garlic
  • 1/2 tsp dried dill
  • pita pockets
  • broccoli sprouts
  • muenster or harvarti cheese slices


    For the sauce:
  1. In a small bowl combine the first 6 ingredients until smooth. Set aside.
  2. Assemble the sandwich
  3. Open the pitas. Smear both sides with the sauce.
  4. Layer in the cheese as desired.
  5. Stuff with sprouts.
  6. Enjoy!
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I cut it or if you used small pitas, just leave them whole if it’s easier to eat.

Cheese & Sprout Sandwich

So delicious! Easy and perfect for any vegetarians, or even just people who love food. I am serious. I would never have thought that my meat loving husband would love this sandwich, but he does. I don’t know if it’s that he feel so virtuous after eating so many sprouts, or whether it’s because the sauce is so flipping good. Either way, this one is a winner in my house.

Your welcome. Enjoy~

I am linking up with #MeatlessMonday  hosted by Powered By BLING, Running on Happy & The Fit Foodie Mama. And over with Deborah at Confessions of a Mother Runner.