I first saw a muffuletta sandwich in Martha Stewart’s magazine years ago. Although her version displayed layers upon layer of f of meats, and cheeses, it sparked a vegan idea. I eat an array of vegetable sandwiches. I figured if Martha layered meat and cheese, I could layer vegetables. So, off I went to the market to find colorful vegetables.
Luckily, a beautiful round shaped loaf of bread caught my attention, and I thought, hmmmmmm I can make a veggie muffuletta. And I did.
Zingerman’s, a local deli and bakery, makes all their bread from scratch. The majority of their breads do not contain oil or fat; just water, yeast and flour. For this particular sandwich, I selected a large round sour dough bread. You actually remove the inside of the bread, so it is technically low in carbs as well. Instead of bread filling the sandwich, I layer vegetables. The only bread you eat is the crusty outside. And what is better than the crusty outside? In fact, you can save the inside of the bread for dipping in soups or stews. Why waste it when it can be used for delicious good?
I chose a bunch of fresh vegetables, such as portobello mushrooms, yellow zucchini, sweet yellow onions, red peppers, spinach, and ripe red tomatoes. The more colorful, the better.
Although I prefer my vegetables grilled, the temperature outside made it difficult, so I simply sautéed them instead. I recommend grilling in the event the weather is conducive. You can also marinate the vegetables in advance if you plan to grill them. Just make sure they are completely cooked, so your vegetables are not too wet, making your bread soggy.
Baking the sandwich makes it crusty on the outside and warm and inviting on the inside, yet feel free to eat it cold if you prefer.