6 hrs 10 mins
My vegetarian version of the delicious, squished sandwich. :) Prep time includes chilling.
My Private Note
Units: US | Metric
Dressing and olive salad
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon balsamic vinegar
- 2 teaspoons minced fresh garlic
- 2 tablespoons minced fresh oregano (or 2 tsp dried)
- 4 tablespoons minced fresh basil (or 2 tsp dried)
- salt and pepper
- 1/2 cup olive oil
- 1/3 cup sliced green olives (with pimentos, if you like)
- 1/3 cup sliced black olives
- 1/4 teaspoon red pepper flakes, to taste (optional)
- 1 eggplant, about 1 lb
- 1 (16 ounce) French bread (round or oval loaf) or 1 (16 ounce) sourdough bread (round or oval loaf)
- 6 ounces sliced smoked provolone cheese
- 4 ounces mozzarella cheese
- 1 (14 ounce) jar roasted red peppers, drained (or roast your own)
- 2 cups thinly sliced tomatoes
- 2 cups fresh baby spinach leaves
- 1 cup shredded iceberg lettuce or 1 cup romaine lettuce
- 1Combine the dressing and olive salad ingredients and stir together thoroughly; chill in refrigerator for 2 hours or overnight.
- 2Trim the stem off the eggplant and slice lengthwise - slices should be about 1/4" thick and the skin should be left on for easier broiling.
- 3Arrange slices in a single layer on a baking sheet and brush with half the vinaigrette dressing; broil slices 4 to 5 inches from heat source for 2 to 3 minutes on each side, or until lightly browned, then remove from heat and set aside.
- 4Cut (round) loaf of bread horizontally and pull out some of the soft center to allow room for sandwich filling.
- 5Drain the olive salad from the dressing, reserving the dressing.
- 6Put half of the olive salad over the base of the loaf.
- 7Now create layers of broiled eggplant, half of the cheeses, half of the peppers, half spinach, half tomatoes, half lettuce, and drizzle with a tablespoon of the reserved dressing; repeat all layers, and end with a third layer of eggplant.
- 8Drizzle the remaining dressing (or as much as you like) with olives on the underside of the loaf "lid" and place on top of sandwich.
- 9Wrap the entire sandwich tightly in plastic wrap and refrigerate.
- 10Note: some muffuletta lovers continue with the following directions - my personal preference is to do so, but it's up to you: place the filled loaf on a plate or flat pan; cover with another pan and load several pounds of weight on top (you can use canned goods, a bag of sugar, whatever you have that is heavy); refrigerate for at least 4 hours; this compresses the sandwich, marrying flavors and making it easier to cut and serve; cut into small wedges for serving.
- 11The flavors are best if the muffuletta is chilled for at least 4 hours and then brought to room temp before cutting and serving.
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Nutritional Facts for Mediterranean Veggie Muffuletta
Serving Size: 1 (295 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 603.8
- Calories from Fat 303
- Total Fat 33.6 g
- Saturated Fat 10.5 g
- Cholesterol 34.5 mg
- Sodium 1847.5 mg
- Total Carbohydrate 55.3 g
- Dietary Fiber 6.9 g
- Sugars 6.1 g
- Protein 22.8 g