Meatless Muffuletta
- 1 jar olive tapenade (in a pinch, I’ve also used olive bruschetta or jarred Muffuletta mix)
- 1 Ciabatta or Fococcia loaf
- 4-6 thin slices provolone cheese
- 4-6 thin slices pepper Jack cheese
- ½ purple onion, thinly sliced
- 1 jar marinated artichoke hearts, drained and quartered
- ½ cup oil-packed sun-dried tomatoes, drained and halved
- 6-7 peppadew peppers, drained and halved (more if need – you want enough to cover sandwich)
- This recipe is vegetarian
- Produce
- Artichoke hearts (1 jar)
- Peppadew peppers (6)
- Purple onion (1/2)
- Tomatoes, oil-packed sun-dried (1/2 cup)
- Condiments
- Olive tapenade (1 jar)
- Bread & Baked Goods
- Ciabatta or fococcia loaf (1)
- Dairy
- Pepper jack cheese (4 thin slices)
- Provolone cheese (4 thin slices)
Preparation
Read recipe preparation on smithbites.com
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Recipe Stats
Published December 13, 2011 (1 year ago).
28 people saved this recipe.
