Meatless Mediterranean Muffuletta
Mediterranean Muffuletta


From: Bernie Cook >
I have gotten some good help from here before so will try again .I have
come upon an item from a tastfully simple party .It is called
( Mediterranean Muffuletta. ) it has no meat in it and has capers
peppers and onions and all kinds of great stuff and it is excellent .I
would like to find a recipe for it if at all possible .


Hope this is what you are looking for
or will help with suggestions

Meatless Mediterranean Muffuletta

Servings: 6 Prep Time: 30 minutes


1/2 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons Pitted Kalamata Olives minced
2 tablespoons chopped parsley
1 (10-inch) whole focaccia bread
8 lettuce leaves washed and patted dry
1 roasted sweet red pepper strips (10-ounce) tray drained
1 avocado peeled pitted and sliced thinly on an angle

In small bowl, combine mayonnaise, yogurt, olives and parsley;
set aside. Slice focaccia bread in half horizontally. Spread half of
mayonnaise mixture over bottom half of focaccia. Layer with lettuce, pepper
strips and avocado. Spread top half of focaccia with mayonnaise mixture and
place over fillings. Wrap sandwich tightly in plastic wrap and refrigerate
until ready to serve. Cut into wedges before serving.



Mediterranean Muffuletta


Vinaigrette Dressing
4 tablespoon balsamic or red wine vinegar
2 teaspoons minced fresh garlic
2 teaspoons dried oregano leaves
salt and pepper to taste
1/2 cup olive oil
Sandwich
1 eggplant about 1 pound
1 round loaf (1 pound) french or sourdough bread
1/4 cup chopped Spanish (green) olives
6 ounces sliced smoked provolone
1 jar roasted red peppers, (14 ounces) drain (or roast your own)
2 cups finely sliced fresh spinach leaves

Combine the dressing ingredients and whisk together thoroughly. Trim the
stem off the eggplant and slice lengthwise. Slices should be about 1/4-inch
thick and the skin should be left on for easier broiling. Arrange slices in
a single layer on a baking sheet and brush with half the vinaigrette
dressing. Broil slices 4 to 5 inches from heat source for 2 to 3 minutes on
each side, or until lightly browned. Remove from heat and set aside.

Cut (round) loaf of bread horizontally and pull out some of the soft center
to allow room for sandwich filling. Add the chopped olives to the remaining
dressing and drizzle half of this over the base of the loaf. Now create
layers of broiled eggplant, half of the cheese, half of the peppers, half
spinach, then repeat all layers. End with a third layer of eggplant. Drizzle
the remaining dressing with olives on the underside of the loaf "lid" and
place on top of sandwich. Wrap the entire sandwich tightly and refrigerate.

The flavors are best if the muffuletta is chilled for at least 2 hours and
then brought to room temp before cutting and serving.



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