{"id":1209,"date":"2009-04-29T17:28:30","date_gmt":"2009-04-29T21:28:30","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=1209"},"modified":"2020-02-26T15:30:22","modified_gmt":"2020-02-26T20:30:22","slug":"meatless-muffaletta-sandwiches","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/meatless-muffaletta-sandwiches\/","title":{"rendered":"Meatless Muffaletta Sandwiches"},"content":{"rendered":"

Welcome to Italian Week, No Meat Athlete style!\u00a0 Or Italian Half-Week, since it’s already Wednesday.\u00a0 For those who don’t know, a muffaletta<\/a> is an Italian-style sandwich from New Orleans.\u00a0 Until I saw it on Throwdown with Bobby Flay<\/a>, I had no idea it wasn’t really from Italy.\u00a0 But who cares where it’s from; it’s really<\/em> good.<\/p>\n

Muffalettas generally consist of roasted peppers, artichokes, tomatoes, or other vegetables, fresh mozzarella cheese, olive tapenade, balsamic vinaigrette (to put mayo or anything else on it is a sin!), and prosciutto or other meats.\u00a0 But no meat on this one.\u00a0 Actually, the only other place I’ve ever had a muffalatta serves theirs with no meat, so it’s not much of a stretch to make a meatless one.<\/p>\n

\"MattMy version of the sandwich is served on ciabatta bread, of which you can bake your own from pizza dough.\u00a0 I had an s-load of schoolwork to do yesterday, so baking my own bread was pretty much out of the question.\u00a0 I figured I’d have to settle for a refined white flour loaf in the store, so you can imagine my elation when I found a wheat ciabatta from Chabaso bakery<\/a> in the store.\u00a0 Yes, in No Meat Athlete world we get elated by stuff like this.\u00a0 We (read: I) also get elated by Italian wine, so I picked up a bottle of Banfi Centine, a blend of sangiovese, cabernet, and merlot that I really like and is a great value at around ten bucks.\u00a0 My school work wasn’t going to do itself, but hey, it’s not every day that it’s Tuesday, so I treated myself to a few heavy pours.<\/p>\n

The homemade muffaletta turned out to be as good as any I’ve had at the Italian deli where we get them.\u00a0 The only part I didn’t love was the black olive tapenade; it was just a little too black-olivy.\u00a0 So in the recipe I’m giving you, I’ve changed it to include green olives as well.\u00a0 I didn’t roast my own peppers, again because of a lack of time, so I bought jarred.\u00a0 I also had to get jarred artichoke hearts, olives, and capers, so we ended up spending almost as much for these as we would have if we had just bought them at the deli.\u00a0 But what fun would that be?\u00a0 Plus there’s leftover of almost all the ingredients, so I’ll probably make these again this weekend for lunch.<\/p>\n

\"CloseOur rating?\u00a0 4.5 cows out of 5!\u00a0 The only thing holding these back from all-out NMA glory was the tapenade.\u00a0 Now that I’ve changed the recipe, try them yourself and see how they tickle your tastebuds.\u00a0 And why not crack open an Italian red to have with them?\u00a0 Come on, it’s Italian Week!\u00a0 And it’s Wednesday!<\/p>\n

Vegetarian Muffaletta Recipe<\/h3>\n

Ingredients (for the tapenade):<\/em><\/p>\n

    \n
  • 1\/2 cup pitted black olives<\/li>\n
  • 1\/2 cup pitted green olives<\/li>\n
  • 1.5 Tbsp capers<\/li>\n
  • 1.5 Tbsp canola oil (or olive oil, for best flavor)<\/li>\n
  • 1 Tbsp lemon juice<\/li>\n
  • 1 clove garlic<\/li>\n
  • fresh thyme leaves from about 3 sprigs, or 1\/2 tsp dried<\/li>\n
  • salt and pepper<\/li>\n<\/ul>\n

    Process all ingredients except salt and pepper in a food processor until uniform but still coarse.\u00a0 Add salt and pepper to taste.<\/p>\n

    Ingredients (for 4 sandwiches):<\/em><\/p>\n

      \n
    • One loaf ciabatta bread, cut into 4 squares and sliced open like rolls<\/li>\n
    • 4 small roasted red bell peppers, jarred or home-roasted<\/li>\n
    • 4 to 6 marinated artichokes, quartered (I used jarred marinated, already quartered)<\/li>\n
    • 4 ounces fresh mozzarella, sliced<\/li>\n
    • 4 slices tomato<\/li>\n
    • 8 fresh basil leaves, torn<\/li>\n
    • 1 clove garlic, minced<\/li>\n
    • 2 Tbsp balsamic vinegar<\/li>\n
    • olive oil for drizzling<\/li>\n<\/ul>\n

      Preheat oven or grill if you want to serve the sandwiches warm.\u00a0 In a bowl, combine basil, vinegar, garlic, roasted peppers, and artichokes; let sit for 5 minutes.\u00a0 After optionally warming bread, spread some of the tapenade on one side of each of the ciabatta rolls, then top with tomato, roasted pepper and artichoke mixture, and mozzarella.\u00a0 Drizzle with extra vinegar from bowl and olive oil.\u00a0 Easy!<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

      Welcome to Italian Week, No Meat Athlete style!\u00a0 Or Italian Half-Week, since it’s already Wednesday.\u00a0 For those who don’t know, a muffaletta is an Italian-style sandwich from New Orleans.\u00a0 Until I saw it on Throwdown with Bobby Flay, I had no idea it wasn’t really from Italy.\u00a0 But who cares where it’s from; it’s really […]<\/p>\n","protected":false},"author":7,"featured_media":30639,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[82],"tags":[],"class_list":{"0":"post-1209","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-vegetarian-meals","8":"entry"},"acf":[],"yoast_head":"\nVegetarian Muffaletta Sandwich Recipe<\/title>\n<meta name=\"description\" content=\"A vegetarian recipe for muffulettas, Italian sandwiches with mozzarella, roasted red peppers, artichokes, and olive tapenade on ciabatta.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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