VEGETARIAN MUFFULETTA RECIPE - FOOD.COM
Make and share this Vegetarian Muffuletta recipe from Food.com.
Total Time 24 hours 20 minutes
Prep Time 20 minutes
Cook Time 24 hours
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut bread in half and hollow out the bottom, leaving only the crust.
- In food processor, chop gardineira, mushrooms, artichoke hearts and olives along with marinating liquid from jars.
- Spread 1/3 of the veggie mixture on the bottom of the bread.
- Layer with provolone cheese.
- Layer of roasted peppers.
- Layer of watercress.
- Layer of veggie mixture.
- Layer of feta.
- Layer of tomatoes.
- Layer of veggie mixture.
- Top sandwich with other half of bread.
- Wrap sandwich toghtly in plastic and weight or press with a heavy pan or a pan with some cans in it.
- Chill overnight.
- Slice into wedges to serve.
Nutrition Facts : Calories 367.9, FatContent 17.5, SaturatedFatContent 9.9, CholesterolContent 44.9, SodiumContent 1067.6, CarbohydrateContent 35.6, FiberContent 3.9, SugarContent 3.4, ProteinContent 17.7
VEGETARIAN MUFFULETTAS RECIPE - HOW TO MAKE VEGETARIAN ...
In this meatless take on the classic New Orleans sandwich, garlic-infused roasted vegetables take the place of the traditional Italian cold cuts. You might want to make a double batch of the tangy olive relish—it’s also delicious in pasta or bean salad, or served on top of grilled or roasted fish. Related: More Vegetarian Sandwich Recipes
Provided by Liz Mervosh
Categories Sandwiches + Wraps
Total Time 1 hours 5 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Stir together oil, garlic, thyme sprigs, and crushed red pepper in a small saucepan. Cook over low heat, undisturbed, until garlic is softened and golden brown in spots, about 15 minutes. (To maintain a gentle simmer, position saucepan over stovetop burner so that heat source only partially touches bottom of saucepan.) Remove from heat; let cool 15 minutes. Remove and discard thyme sprigs.
- Preheat oven to 450°F with racks in middle and lower third positions. Brush eggplant rounds, bell pepper halves, and mushroom caps all over with 3/4 cup garlic oil; season vegetables on both sides with salt and black pepper. Divide mixture evenly among 2 wire racks set inside 2 rimmed baking sheets, and arrange in an even layer. Roast until vegetables are tender and browned in spots, about 25 minutes, turning vegetables and rotating baking sheets between top and bottom racks halfway through cook time.
- While vegetables roast, make olive relish: Mash garlic cloves in remaining garlic oil in a small bowl until mostly smooth. Stir in olives, giardiniera, giardiniera brine, and capers.
- Spread about 2 tablespoons olive relish over each bottom roll half; top with 1 mushroom cap, 2 eggplant rounds, 2 bell pepper halves, and 2 cheese slices. Spread each with about 3 tablespoons olive relish, and top sandwiches, pressing down. (Reserve remaining relish for another use.) Serve immediately. Or, for the full New Orleans experience, wrap sandwiches individually in parchment paper followed by aluminum foil. Place on a baking sheet, and top with another baking sheet topped with a cast-iron skillet, a brick, or other heavy items such as large unopened cans. Let stand 1 hour at room temperature. Unwrap sandwiches, and serve.
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VEGETARIAN MUFFALETTAS RECIPE | EATINGWELL
Muffaletta sandwiches, named for a Sicilian bread brought by immigrants to New Orleans, are usually loaded with cured meats, pickles and cheese. Our healthy vegetarian recipe has a trio of smoky grilled veggies. Chopped olives and banana peppers deliver the signature flavor of the classic.
From eatingwell.com
Total Time 30 minutes
Category Healthy Quick & Easy Summer Dinner Recipes
Calories 379.6 calories per serving
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Total Time 30 minutes
Category Healthy Quick & Easy Summer Dinner Recipes
Calories 379.6 calories per serving
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VEGETARIAN MUFFALETTAS RECIPE | EATINGWELL
Muffaletta sandwiches, named for a Sicilian bread brought by immigrants to New Orleans, are usually loaded with cured meats, pickles and cheese. Our healthy vegetarian recipe has a trio of smoky grilled veggies. Chopped olives and banana peppers deliver the signature flavor of the classic.
From eatingwell.com
Total Time 30 minutes
Category Healthy Quick & Easy Summer Dinner Recipes
Calories 379.6 calories per serving
From eatingwell.com
Total Time 30 minutes
Category Healthy Quick & Easy Summer Dinner Recipes
Calories 379.6 calories per serving
- Reserve 4 roll-size eggplant slices, 2 zucchini slices and 2 bell pepper pieces. Finely chop the remaining vegetables and combine in a bowl with olives, banana peppers and vinegar; divide among the cheesy rolls. Place a reserved eggplant slice on top of each. Cut the reserved zucchini slices in half crosswise and thinly slice the bell pepper; place on the eggplant. Cover with the roll tops.
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Not rocket science...but a vegetarian alternative to this YUMMY sandwich for a crowd. Learn the recipe of Vegetarian Muffaletta by vahchef.
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Reviews 3.7
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Reviews 3.7
Total Time 5 minutes
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Total Time 20 minutes
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- Slice the top quarter off the bread and scoop out the insides. Spread half the pesto on the inside of the bread, layer with half of the grilled vegetables, then spoon the remaining pesto on top. Fill the bread with the remaining vegetables and top with the provolone. Spread the inside of the bread top with the vegetable relish and set into place. Press down firmly, then cut into wedges.
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Calories 296.8 per serving
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From olivemagazine.com
Total Time 20 minutes
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