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Veggie Muffaleta Sandwich

I like to use the long sourdough loaves because I nearly always serve this as an appetizer. If you're making it for a meal, you could use small round focaccia or other loaves for a single serving each.

What you need

  1. 1 long sour french loaf
  2. 1 bunch asparagus or other vegetable of choice
  3. 1 small zucchini
  4. 1 cucumber
  5. 2 red bell peppers
  6. 6 deli slices provolone cheese
  7. Arugula pesto (or use only the leaves)
  8. Olive Salad*
  9. Vinaigrette**
  10. »«Olive Salad<»«
  11. 2 cups pitted kalamata olives
  12. 1 roasted red pepper (see above)
  13. Vinaigrette** to moisten
  14. »«Vinaigrette»«
  15. 2 heaping tablespoons dijon mustard
  16. 1 tsp agave syrup, sugar or equiv. to this in stevia
  17. 1 cup apple cider or red wine vinegar
  18. 2 cloves garlic, minced
  19. salt & pepper
  20. 1 1/2 cups olive oil
  21. »«Arugula Pesto (optional)»«
  22. 1 bag arugula leaves
  23. 1 clove garlic, cut into pieces
  24. 1/2 tsp salt
  25. Olive oil
  26. grated parm or romano cheese

How to make it

Roast the peppers according to the instructions in Roasted Red Pepper appetizer recipe, but do not dress.

Vinaigrette

  1. In a small bowl, whisk together mustard, sugar, garlic and vinegar
  2. Add olive oil in a very thin stream, whisking until emulsified
  3. Taste and add salt & pepper

Olive Salad

  • Coarsly chop the olives and and one roasted red pepper
  • Spoon on just enough of the vinaigrette to coat (a couple of tablespoons) and mix well

    • Arugula Pesto

    1. In a food processor, combine arugula leaves, garlic and salt
    2. Process until finely minced, while running add olive oil until you have a paste like consistency - don't make it too loose
    3. Stir in cheese

    Sandwich

    1. Cut asparagus into very thin slices diagonally
    2. In a skillet, sauté the asparagus in a little olive oil until tender -- remove to cool
    3. Slice zucchini into 1/8 inch slices lengthwise
    4. In the same skillet, sauté zucchini until tender and lightly browned
    5. Remove to cool
    6. Peel and slice cucumber in 1/8 inch slices lengthwise, avoiding the center section with seeds
    7. Brush the bottom of the loaf with vinaigrette
    8. Spoon a layer of arugula pesto or add a layer of arugula leaves
    9. Spoon over a layer of olive salad
    10. Add half the remaining red pepper
    11. Next use half the asparagus in a layer, then half the zucchini slices
    12. Spoon on some of the vinaigrette and spread over all
    13. Top with a layer of half the cucumber and cheese
    14. Repeat layers with remaining ingredients saving the arugula for the top
    15. Brush the top of the bread loaf with vinaigrette
    16. Place onto the Sandwich and press down firmly
    17. Wrap tightly in plastic wrap, place into a large plastic bag or onto a tray (some leaking may occur) and you may want to place something heavy on top.
    18. Refrigerate overnight
    19. Remove from refrigerator and cut into 1.5 inch slices on the diagonal.

    Serve at room temperature.

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