Full disclosure: I have never had an actual muffuletta before, only vegetarian versions. So I can't say, "Hey guys, this tastes just like a real muffuletta!" I really have no idea if it does. But it does taste just like a vegetarian muffuletta.
I decided to try to make this after I had a portabella muffuletta at Sandwhich in Chapel Hill. You know how sometimes you get something at a restaurant and it's so good that you're still thinking about it days later? Yeah, that happened. I figured that it would be easy enough to whip up at home--the grilled portabella was a no-brainer so all I really had to figure out was the olive salad. (If you're a mushroom hater, grilled zucchini or eggplant can be used in this recipe instead of portabellas!)
Although muffulettas are named after the bread they're made on, to me, it's the olive salad that makes the muffuletta. So this is my version. As my husband helped me chop things for this (oh, and there's a lot of chopping!), he wondered how something made with so many nasty jarred ingredients could taste so good. Well, it just does! (And for the record, I love olives and marinated artichoke hearts and capers--Chris thinks they're gross, though.) The longer you let the salad sit in the fridge, the better it tastes, so don't hesitate to make this a day or two in advance.
Finding authentic muffuletta bread in Raleigh was a little bit difficult. The first time I made this, I used a round loaf of bread, but muffuletta bread is fairly flat and this bread was tall and fluffy so it just didn't work. So then I switched to ciabatta. It doesn't have the nice round shape of real muffuletta bread, but it's flat and not too bready. Although anyone from New Orleans is probably giving me the side-eye right now, you could also put this on sourdough bread, Kaiser rolls, whatever. If you use slices of bread or rolls, instead of making one big sandwich, just make four individual sandwiches with a mushroom on each.
These vegetarian muffulettas are very picnic friendly. You can cut them up, wrap 'em, and let them sit in the fridge for up to a day. (I store mine upside down so the bread on the bottom doesn't get soggy.)
Recipe
Ingredients
Olive Salad
- ½ c. sliced green olives + 1 tbsp. liquid from jar
- ¼ c. sliced kalamata olives
- ¼ c. cauliflower florets broken into very small pieces
- ¼ c. sliced jarred artichoke hearts
- ¼ c. diced roasted red peppers
- 2 tbsp. diced celery
- 5 pepperoncini thinly sliced
- 1 garlic clove crushed
- 1 tbsp. capers
- 1 tbsp. olive oil
- 1 tbsp. red wine vinegar
- 1 tsp. dried oregano
- freshly ground pepper
Sandwiches
- 1 large loaf ciabatta bread halved lengthwise
- olive salad
- 4 large portabella mushrooms gills removed
- olive oil mister or cooking spray
- salt + pepper to taste
- 4 slices provolone cheese
Instructions
Olive Salad
- Combine all ingredients in small bowl. Cover and refrigerate for at least 8 hours (24 hours is best).
Sandwiches
- Preheat grill to high. Spray with olive oil and place mushrooms on grill. Season with salt and pepper. Cook mushrooms 5-10 minutes, or until softened. Transfer to plate and cool.
- To assemble sandwiches, spread olive salad onto bottom of ciabatta bread. Top with mushrooms and cheese. Press the other half of the ciabatta loaf onto the top and use a sharp knife to cut into 4 equal segments. Serve immediately or wrap and refrigerate upside down for up to a day.
Daniela @ FoodrecipesHQ says
Muffuletta bread sounds new to me. Love to learn new things 🙂 Great sandwich!
shelly (cookies and cups) says
I've never had a muffuletta sandwich either! But this one I can get behind 🙂
Kare @ Kitchen Treaty says
Admit it - you just made this so that you could use the word "muffuletta" a whole bunch of times in a row. 😉 Best food word ever!
This sandwich looks phenomenal. I have no clue what would even go into a non-vegetarian version of one of these, but clearly I don't need to know. This one looks perfect.
Kiersten says
Actually, I'm not totally sure either--ha! It's a whole mess of sliced cured meats, I think, but I forgot which ones.
Ronnie Fein says
who cares as long as it tastes good?
Marta @ What should I eat for breakfast today says
I've never tried muffuletta before like you. It looks delicious and if you say it's good, it's worth trying.
Liz @ A Nut in a Nutshell says
I certainly wouldn't be mad at you for choosing ciabatta bread and you know I'm gonna have to do the substitutions. 😉
Caitlin says
girl, you had me at olive salad. and i'm with you, i never had a muffuletta, and honestly don't know what it is! i only know portobello versions 😉
Kiersten says
I know, right? OLIVES! They are just so good. 🙂
Carrie @ Bakeaholic Mama says
Oh my goodness you have me drooling. I want it for lunch!
Laura (Tutti Dolci) says
I loved grilled portabella mushrooms, this is my kind of sandwich!
Joy // For the Love of Leaves says
Wow, this looks so good! Everyone once in a while I get a craving hardcore for these savory type flavors. I'll have to keep this recipe in mind the next time it hits!
Rachel @ Bakerita says
This looks so delicious, and so flavorful! I love that you used portabellas, so yummy!
polly kohler says
Oh this looks JUST fabulous!!! If only it were gluten free. Somebody just has to invent gluten free bread that looks like this!
Chris (Saphera Tea & Body) says
Portabella mushrooms in a sandwich bring back memories of when I was a kid. My mom used to grill portabella with garlic and a bit of salt then melt Swiss cheese on it. I haven't had it for years and your post reminded me of how good these sandwiches used to be. Thanks for the post!
Kiersten says
That sounds like the perfect sandwich! 🙂
Georgia @ The Comfort of Cooking says
How scrumptious does this look! Regretting my lunch now... I wish I had this instead!
Sylvia @ reelflavor.com says
This sandwich looks amazing! I'm going to have to pick me up some portabella soon and I have always loved muffuletta!
Chung-Ah | Damn Delicious says
Freaking amazing. Can you come over and make me lunch?
Sommer @ ASpicyPerspective says
Great twist on the muffuletta!
Christy@SweetandSavoring says
Thanks for the tip about using eggplant instead of mushroom 🙂 I think I might love this. Funny, because when we were in New Orleans years ago, I tried to order a vegetarian muffuletta sandwich at a cafe, and it was decidedly *un*palatable. I can't even remember if there was a main vegetable in place of the meat.
Kiersten says
Whenever I post a recipe with mushrooms, people ask me what they can substitute, so I figured I'd add that part. 🙂
Hannah @ CleanEatingVeggieGirl says
This sounds absolutely amazing!! Thank you for sharing :). My mushrooms cravings love you for it!
Alexis @ Hummusapien says
I've never had a muffalletta (can't believe I spelled that right), meatless or not--but this looks unreal! I just die for olives, so this is totally up my alley. I ate half a huge package of mushrooms tonight with dinner by myself, so I'm kind of in a mushroom coma...but when I get out of it I'll be trying this recipe fo sho!
Kiersten says
I am the same way about mushrooms. I can never have enough. 🙂
dishing up the dirt says
I've never had the real deal either. I trust you though! This sounds fantastic!
Puja @ Indiaphile.info says
This looks fantastic!! I've also only had veggie muffallettas...and I LOVE them! Can't wait to try your version. 🙂
Sarah @ Making Thyme for Health says
These look so good! Do you have any tips for keeping the portabella from getting tough? Whenever I had ordered a portabella cap sandwich they are always so tough! But I've never made one at home...
Kiersten says
Maybe they're either under- or over-cooked? I've had a few like that, so I know what you mean, but I haven't had that issue when I make them at home. I use the grill setting on a Griddler to cook mine.
Stephanie @ Eat. Drink. Love. says
I had the best muffuletta sandwiches in New Orleans and I say, this is close enough! They look so good!
Angie@Angie's Recipes says
I have never had a muffuletta either...your sandwich looks SUPER!