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!

Ingredients

  • 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

Instructions

    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.

Notes

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!

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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!

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