Name: Vegetarian Muffuletta
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 3 tbsp pitted black olives; 1 tbsp roasted red bell pepper; 1¼ tsp chopped fresh parsley; 1¼ tsp chopped fresh basil; 2½ tsp extra-virgin olive oil; 1¼ tsp chopped fresh oregano; 8 slices provolone cheese; Kosher salt and freshly ground pepper; 1 tbsp pickled pepperoncini pepper; 4 soft white bread rolls, halved; 1 garlic clove, peeled; 1½ tbsp capers, rinsed; 1 large eggplant; 2 medium zucchini; ⅓ cup/40 g pitted green olives; 3 tbsp Pickled Vegetables; 2 red bell peppers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

The legendary muffuletta served at Central Grocery is one of my favorite reasons to visit New Orleans. The market is an institution, and the sandwich is always consistent—my ultimate judgment of a great food establishment. The olive salad and layers of cured meats marry perfectly with the crusty Italian bread. It’s just the thing to line the stomach before or after several Sazeracs. I developed this vegetarian version for a catering client and realized it was a keeper.