We swapped the meat for grilled portobello mushrooms in this vegetarian version of the classic muffuletta sandwich.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time24 hourshrs25 minutesmins
Course: Sandwiches
Servings: 4sandwiches
Calories: 464kcal
Ingredients
For the olive salad:
1/2cupsliced green olives + 1 tablespoon liquid from jar
1/4cupsliced kalamata olives
1/4cupdiced cauliflower florets
1/4cupdiced jarred artichoke hearts
1/4cupdiced roasted red peppers
2tablespoonsdiced celery
5pepperoncinithinly sliced
1garlic clovecrushed
1tablespooncapers
1tablespoonolive oil
1tablespoonred wine vinegar
1teaspoondried oregano
Freshly ground pepper
For the sandwiches:
4large portobello mushroomsgills removed
Olive oilfor brushing
Salt and pepperto taste
1large loaf ciabatta breadhalved lengthwise
Olive salad
4slicesprovolone cheese
Instructions
To make the olive salad:
A day before making the sandwiches, combine all of the ingredients in a resealable bowl. Cover and refrigerate for 24 hours.
To make the sandwiches:
Preheat grill to high.
Brush the mushrooms with oil and place them on the grill. Season with salt and pepper. Cook the mushrooms for about 5 minutes on each side, or until they've released their juices and are tender.
Transfer the mushrooms to a plate to cool if you're making cold sandwiches or assemble the sandwiches right away if you're eating them warm.
To assemble the sandwiches, spread the olive salad onto the bottom half of the bread. Top the salad with the mushrooms and cheese. Press the remaining half of the loaf onto the top and use a sharp knife to cut the loaf into 4 equal segments.
Serve immediately or wrap and refrigerate upside down for up to a day. (Refrigerating upside down keeps the bottom of the muffuletta from getting soggy!)
Notes
The amount of cheese can be doubled if that's your thing. And if you don't have time to let the salad marinate for a day, a few hours will work in a pinch.