Originally muffulettas were
served at the Central Grocery in New Orleans, but now can be found all around
the Crescent City. Use a good 10-inch loaf of Italian bread, or make your own
foccacia, slightly thicker than normal. The peppers add a vegetarian twist.
Muffuletta Olive Salad:
2/3 cup green olives, pitted and coarsely chopped
2/3 cup black olives, pitted and coarsely chopped
1/4 cup pimiento, chopped
3 cloves garlic, finely minced
1 tablespoon capers
1/3 cup finely chopped parsley
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 cup olive oil
Mix together and marinate at least 12 hours.
The sandwich:
1 round loaf of bread or thick foccacia
8 to 10 vegan deli slices
4 to 5 slices of vegan “cheese”
roasted red or yellow peppers
kalamata olives, sliced
Olive Salad
Slightly scoop out the bread, and layer with generous amount of olive salad,
and generous portions of vegan deli slices. Add non-dairy “cheese”
slices, white or cheddar-style. Add peppers, kalamata olives, and top with the
remaining bread. Slice into halves and serve.
Note: You can use pre-made deli slices from the natural food store, or imitate
the effect with sliced baked tofu, seitan, or tempeh bacon.