Vegan Muffuletta Subs ~
This one is for the olive lovers!
Italian deli-style olive mix, including three varieties of chopped olives, pickled veggies, roasted red peppers, capers, garlic, and herbs, layered with vegan cheese and pressed between thick slices of sub bread for a flavorful meat-free spin on the New Orleans classic!
Muffuletta Sandwich Bread
Traditional muffuletta bread is a large round Sicilian loaf topped with sesame seeds. With this bread, you basically make one giant sandwich and then cut it into quarters to serve. Sourdough boule, while firmer and sometimes messier, is also a popular choice. If you order a muffuletta sandwich in a restaurant, one of these two options is most likely what you will get.
For making muffulettas at home, I like the individually portioned convenience of sub rolls. The reason sub rolls work so well is that, like traditional muffuletta bread, they are thick enough to withstand the juices of the olive mixture without resulting in a soggy sandwich. Ciabatta rolls would also be a good choice for this recipe.
Make-Ahead Sandwich Recipe
The key to success with this recipe is allowing enough time for the flavors of the olive salad mix to meld and the juices to immerse into the bread a bit. My recommendation is to refrigerate the sandwiches for at least 1 hour, more if time allows, prior to serving.
Ingredients for Vegan Muffuletta Subs
- 15-ounce can black olives, drained
- 12-ounce can green olives, drained
- 12-ounce jar kalamata olives, drained
- 1/2 cup roasted red bell pepper slices
- 1/2 cup giardiniera, pickled Italian vegetable mix
- 1 cup flat-leaf Italian parsley
- 2 tablespoons capers
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 6 sub rolls, halved lengthwise
- 8 slices vegan provolone cheese
Ingredient Notes
- Olives: Variety is crucial to a good olive salad mix. A combination of green and black olives is traditional.
- Roasted Red Bell Pepper: Fresh red bell pepper can also be used for this recipe.
- Giardiniera: This is a mixture of pickled vegetables, usually cauliflower, carrots, celery, and peppers. I usually find it near the jarred olives and roasted red peppers. If giardiniera is not available, pepperoncini or other pickled vegetables are a fine substitute.
- Italian Parsley: Adds freshness to the olive mixture. Fresh basil would also be a nice choice.
- Capers:
- Salt and Pepper: Amounts given are suggestions; season to taste.
- Sub Rolls: Or other thick bread rolls, such as ciabatta or sourdough.
- Vegan Cheese: Provolone is the traditional cheese of muffuletta sandwiches. It has a nice bite to it that complements the olive mix well. Mozzarella can also be used but keep in mind the flavor profile will be milder.
Optional Add-In
- For a “meatier” yet still meatless muffuletta experience, try adding layers of plant-based turkey, ham, or pastrami-style deli slices.
How to Make Vegan Muffuletta Sandwiches
STEP ONE: Into a food processor with a multipurpose blade attachment, add all of the olives, red pepper, giardiniera, parsley, capers, salt, and pepper. Pulse just until combined and consistency is still somewhat chunky. If you are not using a food processor, chop all ingredients, then add to a mixing bowl, and stir to combine.
STEP TWO: Open sub rolls and arrange them onto a flat work surface. Onto the bottom of each roll, spoon about 3 tablespoons of the olive salad mix, spreading to cover the bread. Add a layer of provolone cheese. Spread a second layer of olive mix and add a second layer of provolone. Add a final third layer of olive mix and cover with the top of the sub roll.
STEP THREE: Use your hands to press each of the sandwiches down; this will help to get some of the flavors into the bread. Wrap the sandwiches tightly with plastic wrap and refrigerate for at least 1 hour, and up to overnight. Serve chilled or at room temperature.
Storage
- These sandwiches are perfect for meal prep! They will hold up well, wrapped tightly, for 2-3 days in the fridge.
More Vegan Sandwich Recipes You’ll Love!
- Vegan Sloppy Joes
- Hearts of Palm Lobster-Style Rolls
- Vegan Italian Sausage Burgers
- Juicy Lucy Burger
- Vegan Crab Melts
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Vegan Muffuletta Subs
Ingredients
- 15- ounce can black olives drained
- 12- ounce can green olives drained
- 12- ounce jar kalamata olives drained
- 1/2 cup roasted red bell pepper slices
- 1/2 cup giardiniera pickled Italian vegetable mix
- 1 cup flat-leaf Italian parsley
- 2 tablespoons capers
- 1 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 6 sub rolls halved lengthwise
- 8 slices vegan provolone cheese
Instructions
- Into a food processor with a multipurpose blade attachment, add all of the olives, red pepper, giardiniera, parsley, capers, salt, and pepper. Pulse just until combined and consistency is still somewhat chunky. If you are not using a food processor, chop all ingredients, then add to a mixing bowl, and stir to combine.
- Open sub rolls and arrange them onto a flat work surface. Onto the bottom of each roll, spoon about 3 tablespoons of the olive salad mix, spreading to cover the bread. Add a layer of provolone cheese. Spread a second layer of olive mix and add a second layer of provolone. Add a final third layer of olive mix and cover with the top of the sub roll.
- Use your hands to press each of the sandwiches down; this will help to get some of the flavors into the bread. Wrap the sandwiches tightly with plastic wrap and refrigerate for at least 1 hour, and up to overnight. Serve chilled or at room temperature.
Natalie
My muffletta subs didnt look as perfect as your Holly, but tasted delicious!
nancy
i’ve never heard of Muffuletta before but i really like the idea of it in sandwich form – makes packing lunch much easier
Michelle
I’m a HUGE olive lover, so this was perfect for me! I added some slices off tofu which was extra delish 🙂