MINI MUFFULETTA SANDWICH
The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts, but we made it vegan! Let it rest before eating so the olive juices get absorbed into the bread.
- 1/3 C black olives
- 1/3 C kalamata olives
- 2/3 C green olives
- 1 C giardiniera salad from jar
- 1/2 C parsley loosely packed in measuring cup
- 1/3 C oil
- 2 Tbsp lemon juice
- 1/4 tsp chili powder if desired
- 1/4 tsp ground black pepper
- 2 cloves of garlic
Add all the above ingredients except oil to a food processor and lightly blend. Keep it chunky! Add oil and stir.
Use a flat, vegan roll or loaf of bread. *Traditional muffuletta is a wide, thin bread loaf but if you can’t find that improvise! It’s all about the olive spread.
Spread your sandwich ingredients in layers and top with the olive tapenade. Enjoy!