Listen, just because I'm vegan doesn't mean I need to miss out on great sandwiches like this Muffuletta.
This New Orleans native sandwich is traditionally filled with layers of deli meats, cheese and olive spread but I think my version has much more flavor and packs a real punch.
Because I am not an olive fan (but I'm working on it, I swear), I decided to make a tapenade with an artichoke base instead of putting whole artichoke hearts in the sandwich. The end result was a really good call, because I slipped some green olives in there and the subtle taste of them allows me to get used to (and like) the flavor slowly.
Traditionally, a muffuletta sandwich is served on a huge Italian or French boule loaf. If you can't find this, substitute hoagie rolls for individual servings, but the large boulle is a great way to make just one sandwich that will serve 4.
One gigantic sandwich stuffed with grilled tempeh and zucchini, peppadew and onion relish, pickled green beans and artichoke-green olive tapenade. Served with crispy kale chips.
1 package spicy veggie tempeh, thinly sliced
2 zucchini, thinly sliced
extra virgin olive oil, for brushing
1/4 cup minced sweet onion
juice of 1/2 lemon
1/2 cup minced peppadew peppers (or roasted red peppers)
1 tsp dried oregano
salt and pepper
1 handful pickled green beans
vegan mozzarella cheese, thinly sliced
1 round Italian or French boule with sesame seeds
Preheat a cast iron grill pan.
Brush the tempeh and zucchini slices with oil and season with salt and pepper. Grill for 5-7 minutes total, until grill marks appear and the zucchini has softened a bit.
Combine the onion, lemon juice, peppadews, oregano and salt and pepper to taste. Let sit for 10 minutes to marinate.
Assemble a muffuletta with peppadew relish, tempeh, zucchini, pickled green beans, mozzarella cheese and artichoke tapendae on a french loaf.
6 oz jarred artichokes in oil, drained
1/4 cup green olives
4 tbl extra virgin olive oil
pinch black pepper
2 garlic cloves, smashed
juice of 1/2 a lemon
Combine all of the ingredients in a food processor or blender and pulse into a chunky spread.
1 head kale, stems removed, roughly chopped
2 tbl extra virgin olive oil
salt and pepper
1/4 tsp red pepper flakes
Preheat oven to 350. Toss the kale with the remaining ingredients and spread in an even layer on a baking sheet. If necessary, use two sheets so the kale leaves have enough room to crisp, and not steam from being too crammed together. Bake for 15 minutes, tossing every 5 until crispy.