Vegetarian Muffuletta Food

VEGETARIAN MUFFULETTA

Vegetarian Muffuletta image

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

Ingredients

1 lb Italian bread (round loaf)
1 cup giardiniera (pickled cauliflower and carrot salad)
1 cup olive, assorted varieties or your favorite
1 cup marinated mushrooms
1 cup roasted sweet red pepper
1 cup marinated artichoke hearts
1 cup watercress leaf
1/2 lb provolone cheese
1/2 lb feta cheese
1 cup tomatoes, thinly sliced

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.

VEGETARIAN MUFFULETTAS WITH PICKLED ICEBERG

Vegetarian Muffulettas With Pickled Iceberg image

These pickled iceberg leaves are a good reminder that meat isn't always required to make a sandwich substantial and well-spiced.

Provided by Julia Turshen

Categories Sandwich Lunch Dinner Picnic Epic Hacks Lettuce Vegetarian Mozzarella Cheese Pickles Olive Capers Soy Free Peanut Free Tree Nut Free

Yield Makes 4

Number Of Ingredients 18

Ingredients

For the pickled iceberg:
½ cup [120 ml] red wine vinegar
1 cup [240 ml] water
3 garlic cloves, minced
1 tablespoon granulated sugar
1 tablespoon fennel seeds
1 tablespoon dried oregano
1 teaspoon pimentón (smoked Spanish paprika)
2 teaspoons kosher salt
1 medium head iceberg lettuce, ragged outer leaves and core discarded, remaining leaves separated
For the sandwiches:
½ cup [120 g] pimento-stuffed green olives, finely chopped
1 tablespoon capers
⅓ cup [80 g] mayonnaise
4 individual sandwich rolls (preferably with sesame seeds on top), halved horizontally
¼ pound [113 g] thinly sliced aged provolone cheese
One 7-ounce [198 g] jar roasted red peppers, drained, rinsed, and patted dry with a paper towel
½ pound [227 g] fresh mozzarella cheese, thinly sliced

Steps:

First, make the pickled iceberg:
Place the vinegar, water, garlic, sugar, fennel seeds, oregano, pimentón, and salt in a small saucepan over high heat. Bring the mixture to a boil, stir to dissolve the sugar and salt, and then turn off the heat.
Working with 1 leaf at a time, place the lettuce into a large bowl and pour a little of the hot brine on each leaf as you layer them in the bowl. Pour any extra brine into the bowl. Let the mixture cool to room temperature (at this point you can cover the bowl in plastic and refrigerate it for up to a day). Once the brine cools, drain the iceberg (save the brine for another use or discard) and pat dry the leaves with a kitchen towel.
Next, finish the sandwiches:
While the lettuce is cooling down, stir together the olives, capers, and mayonnaise in a small bowl.
Divide the olive mixture between the tops and bottoms of each roll. Layer each sandwich evenly with provolone, peppers, pickled iceberg, and mozzarella. Close each sandwich and wrap each one tightly in plastic wrap.
Place a flat surface (like a cutting board or sheet pan) on top of the sandwiches and put something heavy on top (like a cast-iron skillet or a few cans of beans). Let the sandwiches sit for at least 1 hour at room temperature (or a day in the refrigerator, but bring to room temperature before serving).
Unwrap the sandwiches, cut each in half, and serve.

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