Hiya! Here’s one for the veggies! You can easily make vegan by excluding the cheese or using a non-dairy cheese like substance 😉
I had some left over roasted eggplant and peppers from making a mondo Italian hoagie last night and didn’t want them to go to waste. So I decided to make a roasted veggie sandwich but didn’t want the same flavour profile as I had the night before. So I decided to go uber veggie styles by adding in hummus which goes great with olive oil (which the veggies were roasted with). And I found this nice little spicy Moroccan hummus so then my brain went: mmmm I love those dry cured Moroccan olives… And bam: Muffaletta with a vegetarian twist.
Instead of half dozen types of Italian deli meats we are using hummus, smoked cheese and roasted eggplant. The olives come in to play chopped up and mixed into the hummus, and with a stack of fresh butter lettuce and tons of roasted peppers, it’s basically a salad between bread. Healthy, protein-packed and sooooo satisfying.
If you wanna compare notes for the heck of it here’s the inspiration for a…..
What Ya Need:
- Good olive oil bread of some kind (I like pane bianco)
- Smoked Caciocavallo (smoked havarti, provolone or mozzarella are great too)
- Roasted eggplant (olive oil, egg plant (sliced/salted/pat dry after 20 mins/baked in olive oil at 375F til golden and soft)
- Roasted peppers (I used yellow and red bells, baked in olive oil at 375F til soft with darkened edges)
- Moroccan spiced hummus (if you can’t find just mix in some paprika, cayenne, cumin and a dash of vinegar to conventional hummus)
- Chopped pitted Moroccan dry-cured Beldi olives
- Balsamic vinegar
- Balsamic glaze
- Good lettuce washed and dried
What Ya Do:
Roast your eggplant and peppers in olive oil on a baking sheet covered in parchment. I did mine at 375F for anywhere from 30-45 minutes. I don’t recall exactly. But check them after 25 and turn them over and keep going til they look tasty.
Slice up the smoked cheese and lay on one side of the sliced pane bianco (or other yummy olive oil bread). Bake in the oven til cheese is melted.
Wash lettuce, chop olives.
When the bread has the melty cheese, dollop the hummus on the side that doesn’t have the cheese. Top hummus with chopped olives, top that with lettuce. Drizzle balsamic vinegar over the lettuce.
On the cheesey side of the bread, top with eggplant and peppers. Drizzle balsamic glaze over the warm veggies.
Then sandwich it together and scarf it down like a pro.