Muffuletta (Vegan)
Ingredients:
- 1 round Italian or muffuletta bread loaf
- 1 cup giardiniera, chopped
- 1/2 cup pitted green olives, chopped
- 1/4 cup pitted kalamata olives, chopped
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 cup vegan salami-style slices
- 1 cup vegan mortadella or ham-style slices
- 1 cup vegan provolone-style cheese slices
Equipments:
Features:
Gluten-Free
Raw
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Let the olive salad sit for the full 15 minutes before assembling — that resting time lets the flavors meld. Press the finished sandwich with something heavy for at least 30 minutes; a muffuletta is meant to be compressed so the bread soaks up the olive oil.
Instructions:
- Make the Olive Salad: Combine the giardiniera, green and kalamata olives, olive oil, red wine vinegar, and garlic in a bowl to make the olive salad. Let sit for at least 15 minutes.
- Prep the Bread: Slice the bread loaf in half horizontally and hollow out some of the inside.
- Spread: Spread a generous layer of olive salad on both cut sides of the bread.
- Layer: Layer the vegan salami, vegan mortadella, and vegan provolone on the bottom half.
- Press: Close the sandwich, wrap tightly in plastic wrap, and press with a heavy object for 15-20 minutes.
- Slice & Serve: Slice into wedges and serve.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The red wine vinegar adds tang that cuts through richness and balances the flavors. The garlic builds a savory, aromatic base.
Muffuletta (Vegan)
Ingredients:
- 1 round Italian or muffuletta bread loaf
- 1 cup giardiniera, chopped
- 1/2 cup pitted green olives, chopped
- 1/4 cup pitted kalamata olives, chopped
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 cup vegan salami-style slices
- 1 cup vegan mortadella or ham-style slices
- 1 cup vegan provolone-style cheese slices
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The red wine vinegar adds tang that cuts through richness and balances the flavors. The garlic builds a savory, aromatic base.
Prep:
Let the olive salad sit for the full 15 minutes before assembling — that resting time lets the flavors meld. Press the finished sandwich with something heavy for at least 30 minutes; a muffuletta is meant to be compressed so the bread soaks up the olive oil.
Instructions:
- Make the Olive Salad: Combine the giardiniera, green and kalamata olives, olive oil, red wine vinegar, and garlic in a bowl to make the olive salad. Let sit for at least 15 minutes.
- Prep the Bread: Slice the bread loaf in half horizontally and hollow out some of the inside.
- Spread: Spread a generous layer of olive salad on both cut sides of the bread.
- Layer: Layer the vegan salami, vegan mortadella, and vegan provolone on the bottom half.
- Press: Close the sandwich, wrap tightly in plastic wrap, and press with a heavy object for 15-20 minutes.
- Slice & Serve: Slice into wedges and serve.
