Muffaletta Vege Sandwich

Print Recipe

Rate our recipe!

All the things you love about a Muffaletta without the processed meats!

Prep Time30

Cook Time10

Total Time40

Course: Sandwich

Cuisine: New Orleans Inspired

Keyword: sandwich

Servings: servings

Calories: 174kcal

Author: Tricia

Ingredients

1 small eggplant, cut into ½ inch thick slices
1 large red bell pepper, quartered lengthwise
1 medium zucchini, sliced lengthwise into 4 slices
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
½ teaspoon fresh ground pepper
6 slices provolone cheese
1 cup of chopped and slices olives and peppers, from an olive bar at your local grocery store
2 tablespoons chopped pepperoncini or banana peppers
2 tablespoons red-wine vinegar

Instructions

Preheat grill on high.
Toss the eggplant, zucchini and red pepper with the olive oil, salt and pepper. Grill the vegetables until each is charred on both sides. Remove from the heat. Slice the red pepper into thin strips and the zucchini slices in half.
Slice the muffaletta (or ciabatta) loaves in half and layer with the provolone slices, one on the top, one on the bottom.
Mix together the olives, peppers and vinegar.
Set aside the egg plant, 6 pieces of the zucchini and about half the red pepper slices.
Chop the remaining vegetables and add them to the olive mixture.
Divide the olive and vegetable mixture among the cheese covered rolls. Divide the whole sliced eggplant, zucchini and red peppers on top of the olive mixture. Top with the second slice of cheese and the top of the roll. Cut in half or fourths and serve immediately.

Notes

Recipe adapted from May/June 2015 Eating Well Magazine

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition