Vegetarian Muffuletta Recipe

Name: Vegetarian Muffuletta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pitted mixed olives such as Picholine, Cerignola, or Nicoise, coarsely chopped; 1/4 cup extra-virgin olive oil; 2 tablespoons finely chopped Italian parsley; 1 tablespoon minced shallot; 2 teaspoons finely chopped fresh or 1 teaspoon dried oregano; 1 garlic clove, minced; 2 roasted red peppers, seeded and sliced into 1/2-inch-thick strips; 3/4 cup coarsely chopped marinated artichoke hearts; 3/4 cup stemmed and sliced pepperoncini; 1 tablespoon extra-virgin olive oil; 2 medium portobello mushrooms, cleaned and sliced into 1/2-inch-wide strips; 4 teaspoons balsamic vinegar; 1 (1-pound) loaf ciabatta, sliced in half horizontally, insides removed, and toasted; 4 thin slices provolone cheese (about 4 ounces)

Servings: persons

1 cup pitted mixed olives such as Picholine, Cerignola, or Nicoise, coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped Italian parsley
1 tablespoon minced shallot
2 teaspoons finely chopped fresh or 1 teaspoon dried oregano
1 garlic clove, minced
2 roasted red peppers, seeded and sliced into 1/2-inch-thick strips
3/4 cup coarsely chopped marinated artichoke hearts
3/4 cup stemmed and sliced pepperoncini
1 tablespoon extra-virgin olive oil
2 medium portobello mushrooms, cleaned and sliced into 1/2-inch-wide strips
4 teaspoons balsamic vinegar
1 (1-pound) loaf ciabatta, sliced in half horizontally, insides removed, and toasted
4 thin slices provolone cheese (about 4 ounces)

1
Place all ingredients in a medium bowl and mix to combine.
2
Season with freshly ground black pepper and set aside.
3
Place a fine mesh strainer over a medium bowl and put red peppers, artichokes, and pepperoncini in the strainer.
4
Press lightly on the vegetables to extract any liquid; set aside.
5
Heat oil in a large frying pan over medium-high heat until shimmering.
6
Place mushrooms in the pan and season with salt and freshly ground black pepper.
7
Cook, undisturbed, until mushrooms are golden brown on the bottom, about 3 minutes.
8
Flip and cook until mushrooms are soft and golden brown on the other side, about 4 minutes more.
9
Drizzle vinegar over mushrooms and cook until vinegar has been absorbed, about 1 minute.
10
Remove from heat and set aside.
11
Lay the bottom half of the bread on a clean work surface and evenly distribute all of the reserved olive salad.
12
Spread mushrooms evenly over olive salad and top with cheese slices.
13
Press lightly on the reserved red peppers, artichokes, and pepperoncini in the strainer to extract any additional liquid, then distribute evenly over the cheese.
14
Cover with top half of the bread and press down firmly to compact the sandwich.
15
Slice into 4 to 6 sections and serve.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup pitted mixed olives such as Picholine, Cerignola, or Nicoise, coarsely chopped, 1/4 cup extra-virgin olive oil, 2 tablespoons finely chopped Italian parsley, 1 tablespoon minced shallot, and more.

Yes, Vegetarian Muffuletta Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!