Monday, May 9, 2011

Meatless Muffaletta

During my trip to New Orleans this winter, I learned about a fabulous sandwich known as the "Muffaletta."

Shortly after learning about this so-called fabulous sandwich, I discovered that it would be nearly impossible for me to find a marvelously meatless version. Whereas most classic sammies have a vegetarian sister sandwich (Beanball Subs, anyone?), the Muffaletta boasts salami, pepperoni, capicola, and ham as its star ingredients.

With a filling that dangerously meaty, I quickly learned that a meatless muffaletta would look more like a grilled cheese.

But wait! The other hallmark of a Muffaletta is seasoned, marinated olive salad. I can make this work, right?

I am a lover of all-things-sandwich, and I refuse to be defeated by this New Orleans sammie that claims to have no meat-free counterparts. I will make this work.

Adam and I created a Meatless Muffaletta tonight, inspired by the pages of this month's Vegetarian Times. Our sandwiches feature a homemade Spinach-Garlic Hummus slathered on fresh bread, and topped with marinated Artichoke-Olive-Roasted Red Pepper salad.

Holy Moly.

I may have to re-vist New Orleans....and show that meat-happy Muff who's boss.

Meatless Muffaletta

Good news! If you're looking for a vegan Muffaletta, this sandwich is for you. Just omit the cheese and you won't even miss it. Also, If you're feeling industrious, make the Artichoke-Olive-Red Pepper salad from scratch (I wasn't feeling so industrious tonight...hence the pre-made salad).

Hummus Ingredients:
  • 1 can (15 oz.) chickpeas, rinsed and drained
  • 3-4 cloves garlic, minced
  • 1/4 cup toasted sesame seeds
  • 1 TBSP lemon juice
  • 1 - 1/2 tsp. cumin
  • 1 tsp. coriander
  • 2 TBSP olive oil (or more, to taste)
  • 1 cup (packed) chopped spinach leaves
Sandwich Ingredients:
  • Homemade bread or sandwich buns
  • Hummus
  • Marinated Artichoke-Olive-Roasted Red Pepper salad (I cheated and purchased pre-made at the store!)
  • Optional--Swiss cheese for topping (I went without; my cheese-head hubby loaded it on)
1) To prepare the hummus, blend chickpeas in a food processor until thoroughly processed. Add remaining ingredients and process until smooth. Add more olive oil, as needed to reach your desired consistency.

2) To assemble sandwich: Toast bread or bun. Slather with hummus, top with marinated salad.


  1. That meatless muffaletta looks really good. I think I'll have to try that.

  2. That sounds absolutely fabulous no matter which version! I am a big humus and artichoke fan!

  3. this sounds great - muffaletta made kosher! :)

  4. Kylie - great job on not giving up! It looks like it was totally worth it. this muffaletta looks delicious :)

  5. I've never had this sammie before, but I enjoy its name. Nevermind the meat, your version looks glorious.

  6. i need to try anything made with spinach and chickpeas. this looks fantastic!

  7. I love the idea of a meatless muffaletta. This looks amazing! :)

  8. This sounds so great! I love hummus and tapenade (and bread, of course!), and am intrigued by your use of toasted sesame seeds instead of tahini in the hummus. Yum! That's funny about the NOLA recipes because I'm about to make another veggie-friendly one tomorrow!