Vegetable Muffuletta
We're adding layers and layers of vegetables into a sandwich and couldn’t be more excited about it!
The muffuletta sandwich hails from New Orleans and is traditionally stuffed with various Italian cold cuts and cheeses. In our version we’re swapping the meat for roasted vegetables using peppers, squash and tomatoes you may have received in this week’s box, but keeping things classic with a briny layer of olive salad. Muffuletta can be eaten straight away, but also get better after a few hours in the fridge making them the perfect sandwich to prep ahead for a picnic.
The original muffuletta calls for a round loaf of sesame seed bread which can be hard to come by in our neck of the woods. Any soft-crusted loaf of bread will work great, like focaccia, ciabatta or unsliced Italian bread. You’ll want to avoid a really crusty or chewy loaf, like sourdough, which won’t soak up the flavors as well and can be tough to bite into when stuffed.
Vegetable Muffuletta
Active time: 30 Min.
Total time: 60 Min.
Serves: 6-8
Ingredients:
For the Roasted Vegetables:
1-2 zucchini
1-2 yellow squash
1-2 red peppers
1-2 Hungarian peppers
2 tablespoons olive oil
Salt and pepper
For the Sandwiches:
1 large loaf soft-crusted bread like Italian, focaccia or ciabatta
½ cup pitted kalamata olives, coarsely chopped
½ cup pimento stuffed olives, coarsely chopped
1 cup jarred mild giardiniera, plus 2 tablespoons oil from jar*
2 teaspoons red or white wine vinegar
8 ounces fresh mozzarella, sliced
8 ounces sliced provolone cheese
3-4 roma tomatoes
4-6 lettuce leaves
½ cup basil leaves
*Look for giardiniera near the olives and pickles
Preheat oven to 450 degrees. Slice the zucchini and yellow squash into ¼-inch thick pieces lengthwise. Cut the peppers into 1-inch thick strips. Toss the vegetables in the olive oil, then season lightly with salt and pepper. Roast for 25-30 minutes. Set aside to cool slightly.
While the vegetables roast, combine the olives, giardiniera, reserved oil and vinegar together in a bowl. Slice the bread in half lengthwise. Top each cut surface with the olive mixture, spreading evenly and pressing it into the bread using your hands.
Once the vegetables have cooled, layer them on the bottom half of the bread, alternating with the sliced mozzarella and provolone. Halfway through, layer on the sliced tomatoes, basil and lettuce leaves. Top with remaining roasted vegetables and cheese. Close the sandwich, pressing it together gently. For best flavor, wrap the loaf tightly in plastic wrap and refrigerate for an hour.
Slice the loaf into individual wedges or thick slices and serve with a side of fruit.
We hope you'll give this one a try! Show us how you're using all of this week's produce in your own kitchen and we'll share it to inspire others. Tag us @realfoodremedyrx on Facebook and Instagram.
