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Vegan Muffuletta Sandwich

The muffuletta is the quintessential New Orleans sandwich. This Mardis Gras, why not enjoy it with a plant-based twist? Laissez les bon temps rouler!

Ingredients

  • 3/4 cup mixed olives, pitted
  • 1/4 cup roasted red peppers
  • 1/2 cup medium heat giardiniera, (Italian style picked vegetable salad)
  • 1-2 cloves garlic, minced
  • 2 tbsp parsley, chopped
  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 muffuletta-style roll, (see notes)
  • 1 package meatless ham slices
  • 1 package meatless salami slices
  • 3 slices Daiya Swiss Style Slices
  • 3 slices Daiya Provolone Style Slices

Instructions

Combine olives, roasted red peppers, giardiniera, garlic and parsley in a food processor. Pulse until the pieces are all 1/2 inch or smaller.

Transfer mixture to a bowl add red wine vinegar and extra virgin olive oil and stir to combine.

Split roll in half and spread the olive mixture onto each side. Layer half of the meat alternatives on the bottom bun, followed by the swiss style slices. Repeat the meat alternative layer and add the provolone style slices.

Close the sandwich and press down gently to compress. For the best flavor, wrap and let rest for an hour before serving. Cut into wedges and serve.

*Note - Muffuletta rolls are tricky to find outside of New Orleans. You can substitute with a soft crust roll such as ciabatta.

Tips for cooking with Daiya

15 min
Total Time
15 min
Prep Time
4
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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