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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james mcleran
[email protected]I would not recommend this recipe to anyone.
Mishka Johnson
[email protected]This recipe is way too complicated. I gave up halfway through.
Jubahel Miah
[email protected]I followed the recipe exactly and my sandwich turned out nothing like the picture. It was a big disappointment.
Herbert Steven
[email protected]This sandwich was just okay. I found it to be a bit dry.
Isabella Van der Merwe
[email protected]I'm not sure how this recipe is supposed to be vegetarian. It calls for chicken broth.
Monica Orndorff
[email protected]This recipe is a keeper!
Rajib Hussain
[email protected]I can't wait to try this recipe with different types of bread.
Varsha Ramkalam
[email protected]This sandwich is a great way to use up leftover roasted vegetables.
Mishi Waqas
[email protected]I'm always looking for new vegetarian recipes and this one definitely didn't disappoint.
adham badawy
[email protected]This sandwich is so easy to make ahead of time, which makes it perfect for busy weeknights.
Second Chance
[email protected]I added a little bit of arugula to my sandwich for some extra freshness. It was the perfect touch.
HAMMAD rana Hammad
[email protected]I roasted my own red peppers for this recipe and they were so delicious. I highly recommend it.
Florence Nalwadda
[email protected]I used a variety of olives in my olive salad, including Kalamata, green olives, and black olives. It turned out great!
Mskv Help
[email protected]The olive salad is what really makes this sandwich special. It's so flavorful and tangy.
Lisa Ragan
[email protected]I've never had a muffuletta before, but this recipe made me a fan. It's the perfect sandwich for a picnic or potluck.
Saghir Msaghir
[email protected]I love the idea of using focaccia bread for this sandwich. It's so soft and fluffy.
Raj Dhillon
[email protected]This recipe was easy to follow and the sandwich turned out great. I will definitely be making it again.
Kareem 999 (Karachi)
[email protected]I'm not a vegetarian, but I really enjoyed this sandwich. The roasted red peppers and artichoke hearts were especially delicious.
M Kaka
[email protected]This vegetarian muffuletta was a hit at my party! Everyone loved the combination of flavors and textures.