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Vegetarian Muffuletta

We swapped the meat for grilled portobello mushrooms in this vegetarian version of the classic muffuletta sandwich.

Course Sandwiches
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 day 25 minutes
Servings 4 sandwiches
Calories 464 kcal

Ingredients

For the olive salad:

  • 1/2 cup sliced green olives + 1 tablespoon liquid from jar
  • 1/4 cup sliced kalamata olives
  • 1/4 cup diced cauliflower florets
  • 1/4 cup diced jarred artichoke hearts
  • 1/4 cup diced roasted red peppers
  • 2 tablespoons diced celery
  • 5 pepperoncini thinly sliced
  • 1 garlic clove crushed
  • 1 tablespoon capers
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • Freshly ground pepper

For the sandwiches:

  • 4 large portobello mushrooms gills removed
  • Olive oil for brushing
  • Salt and pepper to taste
  • 1 large loaf ciabatta bread halved lengthwise
  • Olive salad
  • 4 slices provolone cheese

Instructions

To make the olive salad:

  1. A day before making the sandwiches, combine all of the ingredients in a resealable bowl. Cover and refrigerate for 24 hours.

To make the sandwiches:

  1. Preheat grill to high.
  2. Brush the mushrooms with oil and place them on the grill. Season with salt and pepper. Cook the mushrooms for about 5 minutes on each side, or until they've released their juices and are tender.
  3. Transfer the mushrooms to a plate to cool if you're making cold sandwiches or assemble the sandwiches right away if you're eating them warm.
  4. To assemble the sandwiches, spread the olive salad onto the bottom half of the bread. Top the salad with the mushrooms and cheese. Press the remaining half of the loaf onto the top and use a sharp knife to cut the loaf into 4 equal segments.
  5. Serve immediately or wrap and refrigerate upside down for up to a day. (Refrigerating upside down keeps the bottom of the muffuletta from getting soggy!)

Recipe Notes

The amount of cheese can be doubled if that's your thing. And if you don't have time to let the salad marinate for a day, a few hours will work in a pinch.