Vegetarian Muffulettas With Pickled Iceberg Recipes
MUFFALETTA WITH OLIVE TAPENADE
Provided by Damaris Phillips
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
- Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.
VEGETARIAN MUFFULETTA
Make and share this Vegetarian Muffuletta recipe from Food.com.
Provided by Queen of Everything
Categories Lunch/Snacks
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut bread in half and hollow out the bottom, leaving only the crust.
- In food processor, chop gardineira, mushrooms, artichoke hearts and olives along with marinating liquid from jars.
- Spread 1/3 of the veggie mixture on the bottom of the bread.
- Layer with provolone cheese.
- Layer of roasted peppers.
- Layer of watercress.
- Layer of veggie mixture.
- Layer of feta.
- Layer of tomatoes.
- Layer of veggie mixture.
- Top sandwich with other half of bread.
- Wrap sandwich toghtly in plastic and weight or press with a heavy pan or a pan with some cans in it.
- Chill overnight.
- Slice into wedges to serve.
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