Must-Make Muffaletta
Mardi Gras is the perfect time to make this mouth-watering, multi-layer sandwich.
By Robin Robertson
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!
- 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
- In a food processor combine the chickpeas and roasted red peppers until smooth. Set aside.
- 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.
- 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.
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Posted: Feb 26 2009 10:07AM By Sam
I just saw a Muffaletta Throwdown with Bobby Flay on the food netword and thought how good it sounded (minus the deli meats and cheese). I'm so excited to try this!
Posted: Feb 16 2010 15:34PM By Stacu
Oh! I am soooo excited! I make Giada's all the time for my fiance. Now I have my own! Yipee.... Thank you VegNews! I can't wait try this, too! Yum!
Posted: Feb 17 2010 13:19PM By Jen
This looks great!!! Maybe this will be dinner for my girlfriends and I friday night!
Posted: Feb 18 2010 15:16PM By Vegmom
This recipe, which is awesome, is from Vegan Planet. Let's give credit where credit is due. Great cookbook! Even my meataholic family members love this recipe.
Posted: Feb 23 2010 17:34PM By VegNews
Hi Vegmom! Please know that we always credit recipe sources. Robin has a column in VegNews which is where the recipe was originally published (prior to Vegan Planet). Of course, we included her name at the top of this recipe. Cheers!
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