What's Cooking?

Must-Make Muffaletta

Mardi Gras is the perfect time to make this mouth-watering, multi-layer sandwich.

Take a tasty trip to New Orleans with this sensational, super-savory sandwich. For extra authenticity, layer this massive meal up with your favorite faux meats and non-dairy cheeses—just make sure and leave room for beignets!

Serves 4
What You Need:
  • 1 15-ounce can chickpeas, drained
  • 1/2 cup roasted sweet red peppers, chopped
  • 1 cup pimiento-stuffed green olives, chopped
  • 1 cup imported pitted black olives, chopped
  • 1/2 cup chopped banana peppers, pepperoncini, or other mild pickled peppers
  • 2 large garlic cloves, minced
  • 2 tablespoons capers
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil
  • 2 tablespoons white-wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 round loaf crusty Italian bread
  • 2 avocados, peeled, pitted, and sliced
  • 1 large ripe tomato, thinly sliced
What You Do:
  1. In a food processor combine the chickpeas and roasted red peppers until smooth. Set aside.
  2. In a medium bowl, combine both kinds of olives with the banana peppers, garlic, capers, parsley, oregano, oil, vinegar, and salt and pepper to taste. Set aside.
  3. Use a serrated knife to cut the bread in half horizontally and remove some of the inside to make room for the filling. Spoon some of the liquid from the olive salad onto the cut sides of the bread. Spread the reserved chickpea mixture on the bottom half of the bread. Layer the avocado and tomato on top, then spread the olive salad evenly over all. Top with the top half of the bread loaf. Using a serrated knife, cut the sandwich into four wedges and serve.
 Comments

More What's Cooking?

Stuffed Maple Tofu

Served with apple-cranberry chutney, this stack makes a gorgeous Thanksgiving centerpiece.
Read More »

Creamy Leek Polenta

The buttery texture of leeks and soft texture of polenta culminate in this dish of creamy perfection.
Read More »

Classic Fry Bread

Perfect for Thanksgiving, traditional fry bread is easily customizable for a quick savory snack.
Read More »

Mummy’s Favorite Pumpkin Soup

This spicy pumpkin soup will be a hit with everyone this Halloween.
Read More »

Vegan Shawarma Sandwiches

You'll love this savory soy-free shawarma topped with a tangy tahini sauce.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »