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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.
Course: Lunch
Keyword: vegan

Ingredients

  • 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

Instructions

  • 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!