Vegan Muffuletta Sandwich

5 from 7 votes

Vegan Muffuletta Sandwich is loaded with layers of flavorful ingredients.

Course Lunch

Cuisine Fat Tuesday, Sandwich

Prep Time 15

Total Time 15

Servings Servings

Calories 564kcal

Author Ginny McMeans

1 Boule bread loaf
1 ½ cup green olives - pimento stuffed, chopped
1 ½ cup kalamata olives - pitted and chopped
1 can black olives - 15 ounces black olives, drained and chopped
½ cup roasted red bell pepper - chopped
½ cup Italian mixed vegetables - chopped - giardiniera comes in a jar
2 ounces vegan white cheese slices
⅔ cup oil of your choice, I used avocado oil but extra virgin olive oil is also great
1 cup fresh chopped flat leaf parsley
2 tablespoons capers
1 teaspoon salt
¼ teaspoon pepper
4 ounces seitan, sliced thin

This sandwich mixture needs to sit overnight for all the flavors to meld.
Place all three olive varieties in a bowl. Add chopped roasted red bell pepper and giardiniera. Add the oil, parsley, capers, salt and pepper.
Mix well, cover and put into the refrigerator for at least 12 hours.
About an hour before serving. - slice your loaves in half.
Scoop out some of the center of each roll if it is too fat. Save the breadcrumbs for another recipe. They freeze for months.
Spoon half of the olive salad on your roll. Add a layer of sliced dairy free cheese, a layer if seitan, if used, a layer of red bell peppers and pile on more olive salad.
Top with the other half roll. Wrap tightly with waxed paper or parchment paper.
Set the sandwich or sandwiches on a big plate and place a heavy weight on top to compress the sandwiches. Something like an iron skillet. This helps the juices to be absorbed a bit into the bread.
Chill for 1 hour.
Unwrap and slice into quarters. Serve.

This helps the juices to be absorbed a bit into the bread.
Unwrap, slice and eat.
So good.