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    You are in: Home / Recipes / Grilled Vegetable Muffuletta Recipe
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    Grilled Vegetable Muffuletta

    Average Rating:

    2 Total Reviews

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    • on June 16, 2013

      A little prep-intensive and messy to eat, but this sandwich totally delivers on flavor. I realized as I started making the recipe that I had forgotten to buy the spinach for the pesto. Luckily, I had a prepared basil pesto that I had purchased from the refrigerated section of market, and this worked out perfectly (saved some time, too). I agree with the other reviewer that more portabella was needed. Regardless, we really enjoyed this sandwich for lunch today. Thanks! Made for Photo Tag Summer 2013.

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    • on June 28, 2008

      Savory, salty, lip-smacking good! If all meatless meals were like this, there'd be a lot more vegetarians! This is one amazing sandwich. It's some work, but the relish and pesto can be prepared in advance. I grilled the veggies on the panini grill and pressed the entire sandwich in the panini maker at the end. You don't need to slice the portabella but do take the cap off. For four sandwiches, I needed four portabella caps, 1/2 eggplant, 1 zucchini and two red peppers. Made for the Italy stop on the Zaar World Tour.

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    Nutritional Facts for Grilled Vegetable Muffuletta

    Serving Size: 1 (381 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 564.4
    Calories from Fat 442
    Total Fat 49.2 g
    Saturated Fat 11.9 g
    Cholesterol 29.2 mg
    Sodium 782.0 mg
    Total Carbohydrate 17.9 g
    Dietary Fiber 7.6 g
    Sugars 7.8 g
    Protein 18.0 g

    The following items or measurements are not included:


    crusty Italian bread

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