Muffuletta Sandwich Recipe
How to make a vegetarian Muffuletta Sandwich with grilled vegetables, pesto, mozzarella cheese, and Olive Tapenade. Great for picnics or summer gatherings.
How to Make the Best Muffuletta Sandwich
The Muffuletta is a New Orleans classic that originated in Italian immigrant communities in the early 1900s. This vegetarian version captures all the bold Mediterranean flavors of the original—tangy olive tapenade, fragrant pesto, and layers of roasted vegetables—without the traditional cured meats. It’s a hearty, satisfying sandwich that’s perfect for summer gatherings or meal prep.
What makes this sandwich truly special is the combination of textures and flavors. The tender grilled eggplant provides a meaty base, while the fresh mozzarella adds creaminess. The homemade pesto and olive tapenade bring brightness and briny depth that store-bought versions simply can’t match. Layer it all on a crusty round loaf and you’ve got a showstopper.
The beauty of a muffuletta is that it actually improves as it sits—the bread soaks up all those wonderful oils and juices from the tapenade and pesto. Make it a few hours ahead (or even the night before) and let the flavors meld together in the refrigerator. When you’re ready to serve, simply slice into wedges and enjoy.
Muffuletta Sandwich
How to make a vegetarian Muffuletta Sandwich with grilled vegetables, pesto, mozzarella cheese, and Olive Tapenade. Great for picnics or summer gatherings.
Ingredients
Sandwich
Homemade Pesto
Olive Tapenade
Instructions
Prepare the Eggplant
- Preheat grill to medium-high heat (or preheat oven to 400°F for roasting).
- Slice the eggplant into ¼ inch disks, brush with olive oil, and season with salt.
Make the Pesto
- Place all pesto ingredients in a food processor and pulse repeatedly until you achieve desired consistency.
- Scrape out into a bowl and set aside.
Make the Olive Tapenade
- Using the same food processor (no need to rinse), add the parsley and garlic first and pulse until uniformly chopped.
- Add the remaining tapenade ingredients EXCEPT the capers. Pulse repeatedly until nicely chopped but not smooth.
- Place in a bowl and stir in capers. Add chili flakes if desired.
Grill the Eggplant
- Grill the eggplant, searing both sides nicely for 4-5 minutes each side. Turn heat down if it's too hot.
- Place eggplant slices in a foil packet to steam for a few minutes to cook all the way through. The eggplant must be fully cooked.
Assemble the Sandwich
- Cut loaf of bread horizontally in half, leaving a good inch on the bottom layer.
- Spread the bottom with half the pesto. Layer with eggplant (add salt if needed), roasted peppers, fresh mozzarella, olive tapenade, and arugula.
- Spread the top layer of bread with remaining pesto and place it on top.
- Press down gently. Serve right away cut into sections, or refrigerate on a layer of paper towels, covered with plastic wrap. Enjoy for the next few days.
Notes
- For best results, ensure the eggplant is fully cooked through before assembling.
- You can substitute provolone cheese for mozzarella, or use hummus for a vegan option.
- Other optional additions include turkey breast, cured Italian meats, artichoke hearts, grilled zucchini, or grilled portobello mushrooms.
- This sandwich is perfect for picnics as it can be made ahead and refrigerated.
