Best Vegetarian Muffulettas With Pickled Iceberg Recipes

Muffaletta with Olive Tapenade image

Provided by Damaris Phillips

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

One 10-inch round loaf Italian bread
1 cup mixed pitted olives, roughly chopped
1/4 cup olive oil
1/2 cup pickled vegetables, such as giardiniera, chopped
1/4 cup chopped roasted red peppers
2 tablespoons chopped parsley
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 pound salami, deli sliced
1/2 pound provolone, deli sliced
1/2 pound capicola, deli sliced
1/2 pound smoked mozzarella, deli sliced
1/2 pound mortadella, deli sliced

Steps:

Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.

Vegetarian Muffuletta image

Provided by Queen of Everything

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb Italian bread (round loaf)
1 cup giardiniera (pickled cauliflower and carrot salad)
1 cup olive, assorted varieties or your favorite
1 cup marinated mushrooms
1 cup roasted sweet red pepper
1 cup marinated artichoke hearts
1 cup watercress leaf
1/2 lb provolone cheese
1/2 lb feta cheese
1 cup tomatoes, thinly sliced

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.