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Vegetarian Muffuletta Sandwich
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By Cheri Sicard
Photo: Mitch Mandell
Posted July 23rd, 2007
FabulousFoods.com Recommends: Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home (New Orleans Cooking), by Tom Fitzmorris, (2006, Stewart, Tabori and Chang)
Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home (New Orleans Cooking)
Buy Now
Servings: 6
Author Notes: Here's a great vegetarian version of New Orleans' famous Muffuletta Sandwich. I came up with this recipe for a picnic at the Hollywood Bowl -- a night of New Orleans music with Dr. John and Pete Fountain.

 

Click here for the traditional New Orleans version of this sandwich.

Ingredients: 1 recipe Muffuletta Olive Salad (click here for recipe)

1 8-10 inch round loaf of French bread
1 small eggplant, cut into 1/3 inch slices
2 large zucchini, cut into 1/3 inch slices
1 large sweet onion, cut into 1/3 inch slices
2 red or yellow bell peppers, cleaned and quartered
2 large tomatoes (preferably Beefsteak Tomato)
4 ounces slices Provolone cheese
Instructions: Brush a baking sheet with oil. Slice the eggplant in horizontal slices. Slice zucchini in large rounds and marke large slices out of the onion. Clean each pepper and cut in quarters. Brush veggies with olive oil and roast for 10-15 minutes or until browned and tender. You can alternatively grill the vegetables. Note: tomatoes need to roast or grill for only 3-5 minutes. Keep a close watch on them or they will completely fall apart when you try to remove them from the baking sheet.

Cut the bread horizontally in half. Remove some of the soft center to allow room for the filling (use bread centers for another purpose). Spread half the olive salad on the bottom of the bread. Follow with a layer of cheese. Layer roasted vegetables on top, followed by another layer of cheese and the remaining olive salad. Wrap sandwich tightly in foil and refrigerate for at least 3 hours before serving (you can make this a day ahead of time and it will still be great). Let stand at room temperature for about 30 mijnutes before serving. cut into 6 wedges to serve.



 

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