Best 3 Vegetarian Muffuletta Recipes
In the realm of vegetarian delights, the Muffuletta sandwich reigns supreme, a symphony of flavors and textures that pays homage to the vibrant culinary heritage of New Orleans. This unique sandwich has been captivating taste buds for generations, and now, we bring you a collection of exceptional vegetarian Muffuletta recipes that capture the essence of this iconic dish while catering to your meatless preferences.
Our culinary journey takes you through a diverse range of Muffuletta variations, each offering a distinct twist on the classic. From the traditional Muffuletta, brimming with an array of pickled vegetables, savory olives, and tangy cheeses, to the Roasted Red Pepper Muffuletta, bursting with smoky roasted red peppers and creamy goat cheese, these recipes will tantalize your taste buds and leave you craving more.
For those who favor a hearty and protein-packed Muffuletta, the Black Bean and Corn Muffuletta is a must-try. Black beans and corn mingle harmoniously with a medley of pickled vegetables, creating a satisfying and flavorful sandwich. Alternatively, the Eggplant Muffuletta offers a delightful twist, featuring tender roasted eggplant slices that add a smoky and earthy dimension to the classic recipe.
And for a Muffuletta with a touch of heat, the Spicy Muffuletta delivers a fiery kick that will set your taste buds ablaze. Pickled jalapeños and a spicy olive salad elevate this sandwich to a new level of flavor intensity, making it a perfect choice for those who love a bit of spice in their lives.
No matter your taste preferences, our collection of vegetarian Muffuletta recipes has something for everyone. Each recipe is carefully crafted to capture the essence of this beloved sandwich while offering unique and delectable variations. Embark on this culinary adventure and discover the perfect Muffuletta to satisfy your vegetarian cravings.
REAL N'AWLINS MUFFULETTA
These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.
Provided by jenn
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 22
Steps:
- To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
- To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
- Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g
VEGETARIAN MUFFULETTA
Make and share this Vegetarian Muffuletta recipe from Food.com.
Provided by Queen of Everything
Categories Lunch/Snacks
Time P1DT20m
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.
VEGETARIAN MUFFULETTAS WITH PICKLED ICEBERG
These pickled iceberg leaves are a good reminder that meat isn't always required to make a sandwich substantial and well-spiced.
Provided by Julia Turshen
Categories Sandwich Lunch Dinner Picnic Epic Hacks Lettuce Vegetarian Mozzarella Cheese Pickles Olive Capers Soy Free Peanut Free Tree Nut Free
Yield Makes 4
Number Of Ingredients 18
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.
Tips:
- Choose the right bread: A good muffuletta bread should be sturdy enough to hold all the fillings without getting soggy. Look for a bread that is slightly crispy on the outside and soft and chewy on the inside.
- Use high-quality ingredients: The quality of your ingredients will make a big difference in the taste of your muffuletta. Use fresh vegetables, high-quality deli meats and cheeses, and a good olive salad.
- Don't skimp on the olive salad: The olive salad is the heart of a muffuletta sandwich. Make sure to use a good quality olive salad that is made with fresh ingredients. You can find good olive salad at most Italian delis or specialty food stores.
- Layer the ingredients carefully: When assembling your muffuletta, layer the ingredients carefully so that they are evenly distributed throughout the sandwich. This will help to ensure that every bite is packed with flavor.
- Press the sandwich firmly: Once you have assembled your muffuletta, press it down firmly with a heavy object, such as a cutting board or a heavy skillet. This will help to seal in the flavors and make the sandwich easier to eat.
Conclusion:
The muffuletta is a delicious and unique sandwich that is perfect for a party or a potluck. With its combination of fresh vegetables, high-quality deli meats and cheeses, and a flavorful olive salad, the muffuletta is sure to please everyone. So next time you are looking for a new sandwich to try, give the muffuletta a try. You won't be disappointed.
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