She Strengthens

Veggie Muffuletta: A Flavorful Twist on a Classic

When it comes to crafting the perfect muffuletta, the key ingredient is often overlooked: olive salad. In this vegetarian take on the traditional sandwich, we’re packing in the flavor with a generous helping of briny olive goodness.

Olive Salad: The Star of the Show

To make the olive salad, simply combine 1 cup of coarsely chopped mixed olives, 1/4 cup of extra-virgin olive oil, 2 tablespoons of finely chopped Italian parsley, 1 tablespoon of minced shallot, 2 teaspoons of finely chopped fresh oregano, and 1 minced garlic clove in a medium bowl. Mix well and season with freshly ground black pepper. This can be made up to 4 hours in advance and refrigerated in a covered container.

Building the Sandwich

To assemble the sandwich, start by preparing the vegetables. Place 2 roasted red peppers, seeded and sliced into 1/2-inch-thick strips, 3/4 cup of coarsely chopped marinated artichoke hearts, and 3/4 cup of stemmed and sliced pepperoncini in a fine mesh strainer over a medium bowl. Press lightly on the vegetables to extract any liquid; set aside.

Next, heat 1 tablespoon of extra-virgin olive oil in a large frying pan over medium-high heat until shimmering. Add 2 medium portobello mushrooms, cleaned and sliced into 1/2-inch-wide strips, and season with salt and freshly ground black pepper. Cook, undisturbed, until mushrooms are golden brown on the bottom, about 3 minutes. Flip and cook until mushrooms are soft and golden brown on the other side, about 4 minutes more. Drizzle with 4 teaspoons of balsamic vinegar and cook until absorbed, about 1 minute. Remove from heat and set aside.

Assembling the Masterpiece

Lay the bottom half of a 1-pound loaf of ciabatta, sliced in half horizontally, insides removed, and toasted, on a clean work surface. Evenly distribute the reserved olive salad, followed by the cooked mushrooms, and top with 4 thin slices of provolone cheese (about 4 ounces). Press lightly on the reserved red peppers, artichokes, and pepperoncini to extract any additional liquid, then distribute evenly over the cheese. Cover with the top half of the bread and press down firmly to compact the sandwich. Slice into 4 to 6 sections and serve.

This veggie muffuletta is a game-changer, packed with flavor and texture from the olive salad, roasted red peppers, and portobello mushrooms. Give it a try and experience the perfect blend of savory and tangy!