Wednesday, August 28, 2013

Vegan Mediterranean Muffaletta Sandwich

Last year, my husband and I took a tour of the south, ending up in New Orleans where we experienced a completely different cuisine. One of my husband’s favorite meals was the New Orleans classic muffaletta sandwich. While the original version is loaded with deli meats and cheeses, this version is completely vegan. If you are looking to make things easier, there is a muffaletta mix that is pre-made by Granzella’s – it is delicious, but the homemade version is even better if you have the time.
Vegan Mediterranean Muffaletta Sandwich 1 (15 ounce) can garbanzo beans, rinsed and drained 1/2 cup jarred roasted bell peppers, sliced 1 cup pimiento-stuffed green olives 1 cup pitted black olives 1/2 cup seeded peperoncini 1/2 dill pickle, finely diced 2 Tablespoons garlic, minced 2 Tablespoons capers, drained 1 teaspoon dried oregano 1/4 cup olive oil 2 Tablespoons white wine vinegar 6 small ciabatta rolls, halved lengthwise 1 large avocado, thinly sliced 1 large heirloom tomato, thinly sliced 1. Add garbanzo beans and roasted peppers to the food processor and pulse about 6 times, or until coarsely chopped. This should not be pureed, so don’t over-pulse. Remove from food processor and spoon mixture into a small bowl. 2. Wipe food processor out, and add olives and peperoncini. Pulse about 6 times, or until coarsely chopped. Spoon mixture into a medium bowl and add pickle, garlic, capers, and oregano. Mix gently, then drizzle olive oil and white vinegar over it, tossing ingredients to coat. 3. In a 350 degree oven, heat bread, just to warm. To assemble sandwiches, spread garbanzo bean-pepper mix on the bottom half of the bread. Top with tomato slices and avocado slices. Finish with olive mix and top with the other half of the roll.

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