Vegan Muffuletta

Commonly a hearty Italian meat and cheese sandwich, this vegan rendition of the classic muffuletta is piled high with olives, Italian vegetables and vegan cheese. This is a satisfying vegan sandwich recipe that also packs well for picnics.
Commonly a hearty Italian meat and cheese sandwich, this vegan rendition of the classic muffuletta is piled high with olives, Italian vegetables and vegan cheese. This is a satisfying vegan sandwich recipe that also packs well for picnics.

Vegan Muffuletta

Serves 3 to 4

Ingredients:

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• 1 (10-inch) round loaf Italian bread

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• 2 cups pitted green olives, chopped

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• 1 cup pitted Kalamata olives, chopped

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• 1/2 cup chopped roasted red peppers

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• 1/2 cup chopped sun-dried tomatoes packed in olive oil

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• 3 tablespoons small capers, drained

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• 1/4 cup sliced pickled cocktail onions

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• 2 cloves garlic, minced

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• 2 tablespoons finely chopped fresh basil

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• 1 teaspoon dried oregano

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• Olive oil

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• 6 ounces vegan cheese of your choice, crumbled or sliced

Directions:

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1. Slice bread lengthwise and remove some of the bread from the middle of each half to make room for the filling.

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2. In a large bowl, combine olives, peppers, tomatoes, capers, onions, garlic, basil, and oregano.

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3. Add just enough olive oil to moisten well. Toss to coat.

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4. Brush olive oil on the inside of the 2 halves of bread.

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5. Pile the bottom half with olive mixture and top with cheese.

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6. Place top half of bread on the olive filling. Slice into 3 to 4 sections and serve.

More yummy vegan sandwich recipes!