Vegetarian Muffuletta Recipes

ITALIAN MUFFULETTA

Steps:

• In a large bowl, whisk the vinegar, garlic, and oregano to blend. Gradually whisk in the oil. Stir in the green and kalamata olives and roasted peppers. Season the vinaigrette with salt and pepper.
• Using a serrated knife, slice off the top inch of the bread loaf. Hollow out the bottom and top halves of the loaf. Spread some of the vinaigrette in the bread bottom. Layer the meats and cheese in the bottom half. Top with the onion, then the arugula. Spread the remaining vinaigrette on the cut side of the bread top, then replace the bread top. (The sandwich can be made a day ahead. Wrap with plastic wrap and refrigerate.)
• Cut the sandwich into wedges and serve.

VEGETARIAN MUFFULETTA

Steps:

• A day before making the sandwiches, combine all of the ingredients in a resealable bowl. Cover and refrigerate for 24 hours.
• Preheat grill to high.
• 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.
• 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.
• 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.
• 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!)

VEGETARIAN MUFFULETTA

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.

VEGETARIAN MUFFULETTAS WITH PICKLED ICEBERG

Steps:

• First, make the pickled iceberg:
• Place the vinegar, water, garlic, sugar, fennel seeds, oregano, pimentón, and salt in a small saucepan over high heat. Bring the mixture to a boil, stir to dissolve the sugar and salt, and then turn off the heat.
• Working with 1 leaf at a time, place the lettuce into a large bowl and pour a little of the hot brine on each leaf as you layer them in the bowl. Pour any extra brine into the bowl. Let the mixture cool to room temperature (at this point you can cover the bowl in plastic and refrigerate it for up to a day). Once the brine cools, drain the iceberg (save the brine for another use or discard) and pat dry the leaves with a kitchen towel.
• Next, finish the sandwiches:
• While the lettuce is cooling down, stir together the olives, capers, and mayonnaise in a small bowl.
• Divide the olive mixture between the tops and bottoms of each roll. Layer each sandwich evenly with provolone, peppers, pickled iceberg, and mozzarella. Close each sandwich and wrap each one tightly in plastic wrap.
• Place a flat surface (like a cutting board or sheet pan) on top of the sandwiches and put something heavy on top (like a cast-iron skillet or a few cans of beans). Let the sandwiches sit for at least 1 hour at room temperature (or a day in the refrigerator, but bring to room temperature before serving).
• Unwrap the sandwiches, cut each in half, and serve.