Vegetarian Muffaletta Sandwich
When I traveled to New Orleans two years ago I absolutely fell in love with the food. The seasonings and ingredients really tie pretty much every combination together into a delicious dish. While I was there, I was really intrigued by the muffaletta. However, traditional muffaletta sandwiches consist of layers of mortadella, salami, ham paired with cheese an marinated olive salad.
This vegetarian muffaletta is a delicious alternative full of good briny, vinegary flavor from the olive tapenade.
Recipe from No Meat Athlete.
Other Mardi Gras Recipes:
Crock Pot Cajun Gumbo
-1/2 cup pitted black olives
-1/2 cup pitted green olives
-1.5 Tbsp canola oil (or olive oil, for best flavor)
-1 Tbsp lemon juice
-1 clove garlic
-fresh thyme leaves from about 3 sprigs, or 1/2 tsp dried
-salt and pepper
-One loaf ciabatta bread, cut into 4 squares and sliced open like rolls
-4 small roasted red bell peppers, jarred or home-roasted
-4 to 6 marinated artichokes, quartered (I used jarred marinated, already quartered)
-4 slices tomato
-8 fresh basil leaves, torn
-1 clove garlic, minced
-2 Tbsp balsamic vinegar
-olive oil for drizzling
In a blender or food processor, pulse together the ingredients for the tapenade until well blended, but still textured.
In a small bowl "marinate" the roasted red pepper, artichokes, basil, garlic and vinegar.
|Slice the bread into sandwich sized pieces.|
Put mozzarella on half and bake until the cheese is melted and the bread is toasted.
|On each side of the sandwich, spread the tapenade.|
|Top half with tomatoes.|
|Top half with the artichoke/tomato mixture.|
|Put together and enjoy.|
This sandwich was so good. I really enjoy vinegar based flavors so I liked the tangy mix of the artichokes, olives and balsamic vinegar. Becky did not love this because she doesn't like those flavors. I thought that there was a good balance of different vegetables and that the tangy flavor was the right amount of flavor with this. I used the leftover tapenade and roasted pepper/artichoke topping to make additional sandwiches throughout the week and this is something that I would make again.
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