Prep 6 hrs
Cook 10 mins
My vegetarian version of the delicious, squished sandwich. :) Prep time includes chilling.
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
- Combine the dressing and olive salad ingredients and stir together thoroughly; chill in refrigerator for 2 hours or overnight.
- Trim 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.
- Arrange 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.
- Cut (round) loaf of bread horizontally and pull out some of the soft center to allow room for sandwich filling.
- Drain the olive salad from the dressing, reserving the dressing.
- Put half of the olive salad over the base of the loaf.
- Now 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.
- Drizzle the remaining dressing (or as much as you like) with olives on the underside of the loaf "lid" and place on top of sandwich.
- Wrap the entire sandwich tightly in plastic wrap and refrigerate.
- Note: 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.
- The flavors are best if the muffuletta is chilled for at least 4 hours and then brought to room temp before cutting and serving.
This is absolutely amazing. I did make several alterations. I used turkey and cheese instead of eggplant. The result received rave reviews. This dressing is wonderful!