Veggie Muffaleta Sandwich

Contributed by: Melinda

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

1 long sour french loaf
1 bunch asparagus or other vegetable of choice
1 small zucchini
1 cucumber
2 red bell peppers
6 deli slices provolone cheese
Arugula pesto (or use only the leaves)
Olive Salad*
Vinaigrette**

Olive Salad
2 cups pitted kalamata olives
1 roasted red pepper (see above)
Vinaigrette** to moisten

Vinaigrette
2 heaping tablespoons dijon mustard
1 tsp fructose or sugar
1 cup apple cider or red wine vinegar
2 cloves garlic, minced
salt & pepper
1 1/2 cups olive oil

Arugula Pesto (optional)
1 bag arugula leaves
1 clove garlic, cut into pieces
1/2 tsp salt
Olive oil
grated parm or romano cheese

Roasted Peppers

Roast the peppers according to the instructions in Roasted Red Pepper appetizer recipe, but do not dress.
Vinaigrette
In a small bowl, whisk together mustard, sugar, garlic and vinegar
Add olive oil in a very thin stream, whisking until emulsified
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
In a food processor, combine arugula leaves, garlic and salt
Process until finely minced, while running add olive oil until you have a paste like consistency - don't make it too loose
Stir in cheese
Sandwich
Cut asparagus into very thin slices diagonally
In a skillet, sauté the asparagus in a little olive oil until tender -- remove to cool
Slice zucchini into 1/8 inch slices lengthwise
In the same skillet, sauté zucchini until tender and lightly browned
Remove to cool
Peel and slice cucumber in 1/8 inch slices lengthwise, avoiding the center section with seeds
Brush the bottom of the loaf with viniagrette
Spoon a layer of arugula pesto or add a layer of arugula leaves
Spoon over a layer of olive salad
Add half the remaining red pepper
Next use half the asparagus in a layer, then half the zucchini slices
Spoon on some of the viniagrette and spread over all
Top with a layer of half the cucumber and cheese
Repeat layers with remaining ingredients saving the arugula for the top
Brush the top of the bread loaf with viniagrette
Place onto the Sandwich and press down firmly
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.
Refrigerate overnight
Remove from refrigerator and cut into 1.5 inch slices on the diagonal.

Serve at room temperature. Questions about this recipe?

Appetizers

Veggie Muffaleta Sandwich