Grab A Plate

Make each meal memorable

subscribe SUBSCRIBE BY EMAIL
info
You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipe Index
    • Appetizers
    • Breakfast
    • Dessert
    • Dinner
    • Drinks
    • Gluten Free
    • Lunch
    • Snacks
    • Vegan
    • Vegetarian
  • Out & About
  • About
  • Contact
  • Free eCookbook

Eggplant Muffuletta Sandwiches

February 13, 2018 By Patricia 20 Comments

Eggplant Muffuletta Sandwiches are perfect to make when you’re hungry and looking for a sandwich to really grab onto! You’ll definitely need two hands for this stacked and hearty vegetarian sandwich, and you might want to grab a few napkins while you’re at it, too.

Eggplant Muffuletta Sandwiches are a meatless version of the classic. You'll love these vegetarian muffuletta sandwiches stuffed with eggplant.

Even though I’ve never been to New Orleans where this sandwich was made famous, I can understand what all the fuss is about! Whether you make your version of the muffuletta sandwich in the traditional style, loaded with meat – capicola, salami, pepperoni, prosciutto, and the like – or you prefer a meatless option like this recipe for Eggplant Muffuletta Sandwiches, the one thing you can’t leave out is the olive salad.

Eggplant Muffuletta Sandwiches are a meatless version of the classic. You'll love these eggplant muffuletta sandwiches for a hearty, meatless meal.

One bite of this sandwich and I was reminded of some of the sandwiches my dad and uncles ate for lunch. Landscapers work up quite an appetite, and for my dad, a PB & J wouldn’t cut it halfway through the workday.

Instead, he would eat sandwiches made with thick slices of homemade bread, piled with a variety of cured meat, cheese, pickled peppers, olives, or just about any other type of vegetable. His sandwiches were hearty, delicious, and similar to a muffuletta sandwich.

Eggplant Muffuletta Sandwiches are hearty and delicious! These Eggplant Muffuletta Sandwiches are perfect for a vegetarian take on the classic.

This is anything but a dainty sandwich! It makes sense that this deli-style delight was made popular by Italian immigrant workers in New Orleans who needed a hearty meal. I made this version without the meat, and added lightly pan-fried eggplant slices for a vegetarian version.

Eggplant Muffuletta Sandwiches make a fabulous meatless meal. These Eggplant Muffuletta Sandwiches are delicious and hearty for a fab meatless meal.

These sandwiches are seriously stacked! One of the best things about these (slightly messy) sandwiches is the olive salad that frames the eggplant and cheese. It’s made using two types of olives and hot-flavored giardiniera, among other goodies.

Giardiniera is a mix of chopped, pickled veggies like carrots, peppers, cauliflower, and celery, packed in seasoned oil. The thick sandwich rolls easily soak up the oil and tangy flavors of the salty olive salad.

Eggplant Muffuletta Sandwiches are delicious and are a tasty vegetarian take on the classic. You'll love these Eggplant Muffuletta Sandwiches for their big flavor -- what a great vegetarian option!

If you like giardiniera, you’ll love my Spicy Giardiniera Pizza Bites. They’re a fun spin on traditional pizza.

When you’re hungry, grab a few napkins and go ahead and dig into these yummy Eggplant Muffuletta Sandwiches. These sandwiches are so satisfying! 

Eggplant Muffuletta Sandwiches are super hearty and super tasty as a vegetarian take on the classic. Eggplant Muffuletta Sandwiches can't be beat with all their tasty ingredients!

Patricia Conte/Grab a Plate

Yields Serves 4

Eggplant Muffuletta Sandwiches
Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

    For the Olive Salad:
  • 1/2 cup pitted Kalamata olives, chopped
  • 1/2 cup green pimento-stuffed olives, chopped
  • 1 cup prepared hot-flavored giardiniera (pickled Italian vegetables in oil), plus 1 tablespoon of the packing oil
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 tablespoon capers, chopped
  • 1 tablespoon fresh parsley, minced
  • 1 cup olive oil
  • 1/2 teaspoon ground black pepper
  • For the Sandwiches:
  • 1 small eggplant, peeled and sliced into very thin rounds (approximately 6 slices per sandwich)
  • 8 ounces fresh mozzarella cheese, sliced
  • 8 ounces provolone cheese, sliced
  • 4 round, large, Italian-style bread rolls
  • 2 teaspoons vegetable oil
  • 2-3 paper towels

Instructions

    For the Olive Salad:
  1. In a medium-sized bowl, combine all the ingredients for the olive salad. Cover and refrigerate it for an hour or more, so the flavors mix.
  2. For the Sandwiches:
  3. Lay a few paper towels over a baking sheet. Salt both sides of the eggplant slices and place them on the baking sheet. Allow the eggplant to sit for 30-45 minutes to drain off some of their liquid (this helps to eliminate any bitterness). Then, brush any remaining salt off the eggplant slices, and pat them dry with a paper towel.
  4. In a large skillet over medium heat, add the vegetable oil. When hot, add the eggplant slices and make sure there is room between each slice (you may need to cook in a few batches). While the eggplant cooks, flip them occasionally so they don’t burn. After about 5-7 minutes they should be finished cooking. Set them aside.
  5. When ready to make your sandwiches, slice the bread rolls in half. Add 2-3 tablespoons of the olive salad to the bottom half of each roll.
  6. On top of the olive salad add two ounces of fresh mozzarella cheese, then 2-3 slices of eggplant, two ounces of provolone, 2-3 more slices of eggplant, and finally, another 2 tablespoons of the olive salad.
  7. Add the top half of the bread to the sandwich, slice in half and serve.
7.8.1.2
267
https://www.azgrabaplate.com/eggplant-muffuletta-sandwiches/


INSTRUCTIONS

 

Filed Under: Dinner, Lunch, Recipes, Vegetarian Tagged With: Eggplant, Meatless Monday recipes, muffuletta sandwiches, sandwiches

« Spicy Giardiniera Pizza Bites
Stuffed Sweet Potatoes with Tuna and Beans »
Subscribe
subscribe
Share your email & I will send you new recipes!

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Comments

  1. Marette Flora says

    February 14, 2018 at 8:45 am

    These are seriously making my mouth water! haha I am going to try to make these soon!
    Reply
    • Patricia says

      February 19, 2018 at 3:30 pm

      Haha! Thank you, Marette! Enjoy!
      Reply
  2. Jen says

    February 14, 2018 at 2:33 pm

    This looks fully loaded! One of the best parts is getting to scoop up everything on the plate and eating that after your sandwich is gone. So good!
    Reply
    • Patricia says

      February 19, 2018 at 3:30 pm

      You are so right about that! Thanks, Jen!
      Reply
  3. Christie Brown says

    February 14, 2018 at 6:35 pm

    That's one helluva sandwich!! So many vegetables, it looks like something that I could definitely sink my teeth in to - I love eggplant and green olives. I'm definitely keen to give this recipe a try, yum! xx
    Reply
    • Patricia says

      February 19, 2018 at 3:29 pm

      Thanks, Christie! If you like eggplant and green olives, then this sandwich is for you! Enjoy!
      Reply
  4. Alix Maza says

    February 14, 2018 at 7:30 pm

    Ohh mom loves eggplant! This is a must make for us.
    Reply
    • Patricia says

      February 19, 2018 at 3:29 pm

      Excellent! Hope you all enjoy it!
      Reply
  5. Erin | Dinners,Dishes and Dessert says

    February 15, 2018 at 7:18 am

    Such a perfect way to enjoy eggplant! Love this recipe!
    Reply
    • Patricia says

      February 19, 2018 at 3:28 pm

      Thanks very much Erin!
      Reply
  6. Jacque Hastert says

    February 15, 2018 at 8:39 am

    Looks like a great light lunch
    Reply
    • Patricia says

      February 19, 2018 at 3:28 pm

      Thanks so much, Jacque!
      Reply
  7. Cathy @ Lemon Tree Dwelling says

    February 15, 2018 at 9:32 am

    Oh my goodness....all those delicious veggies! This looks AMAZING!
    Reply
    • Patricia says

      February 19, 2018 at 3:27 pm

      Thanks so much, Cathy!
      Reply
  8. Des says

    February 15, 2018 at 9:51 am

    I will have to give this a try! I love all the flavors :)
    Reply
    • Patricia says

      February 19, 2018 at 3:27 pm

      Thanks, Des! This really is big on flavor!
      Reply
  9. Catalina says

    February 15, 2018 at 12:37 pm

    My new favorite sandwich! I love all those veggies!
    Reply
    • Patricia says

      February 19, 2018 at 3:27 pm

      Thanks, Catalina!
      Reply
  10. Sandra | A Dash of Sanity says

    February 17, 2018 at 2:03 pm

    I am sure my kids will love these!! It looks so flavorful!
    Reply
    • Patricia says

      February 19, 2018 at 3:26 pm

      Oh that's awesome, Sandra! Enjoy!
      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆


I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

Learn More...

Search

Subscribe
subscribe
Share your email & I will
send you new recipes!

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Featured On

See More >>

featured posts

Sugar Cookie Fruit Pizza is a super-simple dessert to make! It's perfect for picnics and holidays!

Sugar Cookie Fruit Pizza

Summer Zucchini Risotto

You'll love this summer combo: Chilled Tortellini, Tomato and Melon Salad with Lemon-Mint Dressing

Chilled Tortellini, Tomato and Melon Salad with Lemon-Mint Dressing

Copyright © 2013 - 2020 Grab A Plate · Logo by Response Creative · Disclosure and Privacy Policies