Monday, February 25, 2013

Vegetarian Muffuletta

As I put together the Marinated Cauliflower, Olive, and Caper Salad, it reminded me a lot of the kind of olive salad that’s usually on a muffuletta. The only problem for me with a standard muffuletta is that it’s usually filled with several varieties of salami and ham which all fall into the red meat category that I avoid. So, I thought, why not build a vegetarian muffuletta? I skipped the meat and sliced roasted portobellos to take its place and added a layer of piquillo peppers. I chopped the Marinated Cauliflower Salad to a smaller size before adding a generous portion to the sandwich. Just as a muffuletta should be, this was a piled-high sandwich with big flavors. I’m not sure if this version will catch on in New Orleans, but it was hit at my house for Mardi Gras. 

I started with ciabatta rolls which were sliced, brushed with olive oil and toasted. From the bottom up, I layered arugula leaves, sliced provolone, roasted and sliced portobellos, and piquillo peppers. Of course, any roasted red pepper would add good color and flavor, but I had some piquillos on hand. Next up, I chopped some pepperoncini which were added before the chopped cauliflower salad. A little more arugula sat on top, and that was the sandwich. 

I love how the dressing from the cauliflower salad and the brine from the pepperoncini seep into the crunchy, toasted bread and flavor the whole sandwich. And, it’s a sandwich that requires a napkin or two to be served with it, but that’s part of the charm of a muffuletta. Mardi Gras inspired this creation, but from now on, it will make year-round appearances in our sandwich rotation. 


25 comments:

  1. Beautiful and so appetizing!

    Cheers,

    Rosa

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  2. Lisa, that last photo got me drooling here... I haven't had anything to it yet today, and it's 11:30am, I am starving...

    great sandwich, I think adding roasted portobellos makes it ultra special!

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  3. Fabulous. I am drooling, esp bc my lunch was disappointing. Well done.

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  4. This looks really delicious! I love all the colors and flavors packed into this sandwich.

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  5. This has got to be one of the cutest and prettiest burgers I have seen, and I love that it is meatless at that too!

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  6. I was wondering what muffuletta was when I read the title but love your version of this vegetarian sandwich as I also try and avoid red meat as much as I can.

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  7. I love this vegetarian masterpiece and the name is too cute :D

    Cheers
    CCU

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  8. Lisa, this is too good! I loved this vegetarian recipe and the picture looks delishhh! Thanks for sharing this.

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  9. I've never heard of a muffuletta before but I think your vegetarian version looks scrumptious. Beautiful flavours in there to be sure xx

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  10. LOVE it. I used to enjoy a good muffuletta before I became a vegetarian, but I've never thought of vegetarian-izing it.

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  11. I have never heard of or had a muffuletta...it sure looks very tempting!

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  12. What a great way of spinning this for vegetarians or a meatless Monday. These flavors are so bright and zippy I bet they would satisfy the biggest meat lover. Nicely done!

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  13. I love the cut through slice showing all the ingredients. It looks very wholesome.

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  14. My husband would love the version of a Muffuletta! A marvelous combination of flavors in a vegetarian sandwich!

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  15. This is awesome and special. Probably I would like to have boiled egg and Thousand Island dressing in my muffuletta, I love it. :)

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  16. This is a great idea. I'm not a fan of meat loaded sandwiches either. This is right up my alley with all the delicious veggies.

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  17. I've been out of the loop lately but it looks like you've been busy in the kitchen. Love the idea and ingredients in this vegetarian muffaleta. While I love the original, it can be a bit of a meat overload.

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  18. Your vegetarian muffuletta looks wonderful and beautiful. With all these flavor and textures going on, I don't think I'll miss the meat at all! :)

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  19. Although I love a regular muffuletta, I can never eat a whole one. This looks so much lighter, and the portobello would add super flavor and texture. Really a great idea - and one I'll probably borrow someday! Thanks for this.

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  20. Hi Lisa,
    I just perused your blog and I'm in love with your recipes! You are a great cook! My name is Dana and I'm the Casting Associate for "The Great Food Truck Race" on the Food Network. We are casting season 4 of the series and I think you might be a good fit for the show. This is your chance to get your vision of a food truck completed! Email me if you would like more details about the show. -Dana, Casting Associate, FOODTRUCKRACECASTING@RRSTAFF.COM

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  21. Your vegetarian muffuletta looks and sounds wonderful. I love the colors!

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  22. i would make such a mess sticking this into my face, but i'd do it, and i'd do it with abandon! :)

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  23. After seeing your vegetarian muffuletta, I think I can convert my regular one to your version.

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  24. Great idea Lisa. Sounds positively delightful! I would go for this healthy version over the cold cut version in a HEART beat!
    LL

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  25. Not only I like that this is meatless, I also love the many vegetables (and colors) you have used. To me, just so naturally fresh, healthy, nutritious and delicious.

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