MEATLESS MUFFULETTA PANINI
You can have your muffaletta without all the meat, but with all the flavor! Adapted from Rachael Ray's 30 Minute Meals! Feel free to add more if you like. Perhaps some marinated mushrooms, pepperoncini, veggie bacon, other cheeses, tomato slices, etc.
Provided by Sharon123
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat griddle or grill to medium-high heat.
- Place olives and pickled veggies(not roasted red pepper!) in food processor and pulse chop into a relish.
- Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
- Place sandwiches on grill or frying pan on medium heat and press with heavy skillet weighted down with another heavy skillet or a few heavy cans. Press a few minutes on each side till lightly browned, remove, split and serve.
Nutrition Facts : Calories 261.2, Fat 19.3, SaturatedFat 10.2, Cholesterol 38.6, Sodium 938.4, Carbohydrate 7.6, Fiber 3.4, Sugar 0.8, Protein 16.1
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Ali mahi
[email protected]This was a great way to use up some leftover ciabatta bread. The sandwich was easy to make and very satisfying.
Nawal Nony
[email protected]I had this sandwich at a local cafe, and it was so good that I had to recreate it at home. The recipe was spot-on, and the sandwich turned out just as delicious as I remembered.
Damien Kroeders (Dam1en)
[email protected]This panini was a bit too salty for my taste. I think I would have preferred a milder olive spread.
SMOKING TWOGUNS
[email protected]I'm not a vegetarian, but I really enjoyed this meatless muffuletta panini. The flavors were well-balanced, and the sandwich was very satisfying.
Rauez Hassn
[email protected]This was a great sandwich! The ciabatta bread was crispy and chewy, and the fillings were flavorful and satisfying. I especially liked the roasted eggplant and the tangy olive spread.
Fernando Pedro
[email protected]I made this panini for a party, and it was a hit! Everyone loved the combination of flavors and textures. I will definitely be making it again.
Harun Ha
[email protected]This panini was a great way to use up some leftover roasted vegetables. I added some fresh spinach and mozzarella cheese, and it was a delicious and healthy lunch.
Courtnae Bentammar
[email protected]I'm a big fan of muffulettas, and this meatless version did not disappoint! The eggplant and artichoke hearts were hearty and flavorful, and the olive spread was divine. I will definitely be making this again.
Yisak Abebe
[email protected]This was my first time making a muffuletta panini, and it turned out great! The recipe was easy to follow, and the sandwich was delicious. I especially liked the roasted red peppers and the tangy olive spread.
RK SABBIR GAMING 999
[email protected]Meh. The flavors just didn't come together for me. The eggplant was bland, and the olive spread was too salty. I wouldn't make this again.
Pakistan 143
[email protected]This panini was a bit too oily for my taste. The olive spread was very flavorful, but it made the sandwich a little greasy. I think I would have preferred a lighter spread, such as hummus or pesto.
Kisan Bajgain
[email protected]Delicious and satisfying! The eggplant and bell peppers were perfectly roasted, and the olive spread was flavorful and creamy. The melted cheese added a nice touch of gooeyness. Overall, this is a great sandwich for vegetarians and meat-eaters alike.
Haruna Tamale
[email protected]Easy to make and packed with flavor! I loved the combination of the roasted veggies and the tangy olive spread. The ciabatta bread was the perfect choice for this panini, as it held up well to all the fillings. I'll definitely be making this again!
Cole Oswalt
[email protected]This Meatless Muffuletta Panini was a delightful culinary experience! The combination of flavors and textures was simply divine. The eggplant, bell peppers, and artichoke hearts provided a hearty and savory filling, while the olive spread and melted