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    You are in: Home / Recipes / Vegetarian Muffuletta Recipe
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    Vegetarian Muffuletta

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 20 mins

    20 mins

    24 hrs

    Queen of Everything's Note:

    Not rocket science...but a vegetarian alternative to this YUMMY sandwich for a crowd.

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    Units: US | Metric

    • 1 lb Italian bread (round loaf)
    • 1 cup giardiniera (pickled cauliflower and carrot salad)
    • 1 cup olive, assorted varieties or your favorite
    • 1 cup marinated mushrooms
    • 1 cup roasted sweet red pepper
    • 1 cup marinated artichoke hearts
    • 1 cup watercress leaf
    • 1/2 lb provolone cheese
    • 1/2 lb feta cheese
    • 1 cup tomato, thinly sliced


    1. 1
      Cut bread in half and hollow out the bottom, leaving only the crust.
    2. 2
      In food processor, chop gardineira, mushrooms, artichoke hearts and olives along with marinating liquid from jars.
    3. 3
      Spread 1/3 of the veggie mixture on the bottom of the bread.
    4. 4
      Layer with provolone cheese.
    5. 5
      Layer of roasted peppers.
    6. 6
      Layer of watercress.
    7. 7
      Layer of veggie mixture.
    8. 8
      Layer of feta.
    9. 9
      Layer of tomatoes.
    10. 10
      Layer of veggie mixture.
    11. 11
      Top sandwich with other half of bread.
    12. 12
      Wrap sandwich toghtly in plastic and weight or press with a heavy pan or a pan with some cans in it.
    13. 13
      Chill overnight.
    14. 14
      Slice into wedges to serve.

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    Ratings & Reviews:

    • on May 24, 2006


      Yummy is right. I love marinated veggies so this recipe was perfect. I have to confess that I didn't wait overnight and subbed the watercress with romaine. It was a great sandwich and you won't even miss the meat!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2013


      Loved this! Actually, at first I thought the olive salad was lacking a bit so we added half of a squeezed lemon and 1-2 pepperoncinis to the food processor. This worked well. I subbed arugula for the watercress which also worked well. The final results were fantastic. I served as mini muffulettas in slider rolls at a progressive party. Very yummy. This ones a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2010


      I thought this was quick and tasty. This is great to take on a float trip or a picnic, but I would wait till it was time to eat before I put it on the bread so it didn't get soggy. We loved just chopping everything together except the bread and cheese and having it on crackers or crusty bread sliced...yummy! Quick to take as an snack.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetarian Muffuletta

    Serving Size: 1 (196 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 367.8
    Calories from Fat 157
    Total Fat 17.5 g
    Saturated Fat 9.8 g
    Cholesterol 44.9 mg
    Sodium 1067.6 mg
    Total Carbohydrate 35.6 g
    Dietary Fiber 3.8 g
    Sugars 3.3 g
    Protein 17.6 g

    The following items or measurements are not included:


    marinated mushrooms

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