Throw your eggplant on the grill and you’re in for a real treat of a vegetarian muffuletta sandwich stacked high with pesto, olive tapenade, fresh mozzarella and more.
Hello… delicious bundle of summer! This Grilled Eggplant Muffuletta Sandwich is loaded up with grilled eggplant, pesto, roasted peppers, olive tapenade and fresh mozzerella cheese – a mouthful to be sure, but it’s the perfect make-ahead meal for weekday lunches, picnics or lazy lake days. Make the giant muffuletta sandwich ahead and store in the fridge, slicing off pieces as you need them. If short on time, use store bought pesto and olive tapenade.
This recipe is really all about giving you ideas- so if you don’t like eggplant, but love turkey breast, swap them out and create a Turkey Pesto Muffuletta. If you need more “meat”, add cured Italian coppa, prosciutto, or salami. Change out the cheese, or leave it off. If opting for vegan, try adding a layer of humus or baba ganoush. The sky is the limit here so just have fun with it. I happen to really love grilled eggplant ( which can also be roasted) so that’s why it’s here. 
I’m using a round olive loaf about 10 inches in diameter. Feel free to use focaccia bread, french bread, or any other whole loaf of bread. Rustic loaves are great choice. Slice it horizontally, leaving about an inch of bread at the bottom, then hollow out the top. Slather with pesto and begin layering.
Click here for the olive tapenade recipe.
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Eggplant Muffuletta Sandwich on the Grill
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
A grilled vegetarian muffuletta sandwich packed with pesto, olive tapenade, mozzarella, and roasted peppers. Perfect for a light lunch or summer dinner.
Ingredients
- 1 large eggplant (1 large eggplant) large eggplant
- 1 loaf rustic bread (1 loaf) rustic bread
- 1 jar roasted peppers (1 jar) roasted peppers
- 1/2 cups (118 ml) pesto 1/2 cups (118 ml) pesto
- 1/2 cups (118 ml) olive tapenade 1/2 cups (118 ml) olive tapenade
- 8 ounces (227 g) fresh mozzarella cheese 8 ounces (227 g) fresh mozzarella cheese
- 1 handful arugula 1 handful arugula
- 3 cloves garlic 3 cloves garlic
- 2 ounces (57 g) fresh basil leaves 2 ounces (57 g) fresh basil leaves
- 1/4 cup plus 2 tablespoons olive oil (8 tablespoons) olive oil
- 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
- 1/4 cup (60 ml) toasted pinenuts 1/4 cup (60 ml) toasted pinenuts
- 1/4 teaspoon salt 1/4 teaspoon salt
- Other options - turkey breast (cured Italian meats, artichoke hearts, grilled zucchini, grilled portobello mushrooms)
Instructions
- If using eggplant, preheat grill to medium-high heat (approximately 375°F – 190°C). Alternatively, roast the eggplant in a 400°F (204°C) oven until golden and tender.
- Slice the eggplant into ¼ inch disks, brush with olive oil, and season with salt.
- While the grill is warming up, make the pesto. Place all pesto ingredients in a food processor and pulse repeatedly until you achieve the desired consistency. Scrape into a bowl.
- Using the same food processor (no need to rinse), make the olive tapenade. Add the parsley and garlic first and pulse until uniformly chopped. Then add the remaining ingredients except the capers, which you will stir in at the end. Pulse repeatedly until nicely chopped but not smooth. Place in a bowl and stir in the capers. Add chili flakes if desired.
- Grill the eggplant, searing both sides for 4-5 minutes each side. Turn the heat down if it’s too hot. Then, place the eggplant slices in a foil packet to steam for a few minutes to cook through. Ensure the eggplant is cooked through.
- Cut a loaf of bread horizontally in half, leaving a good inch on the bottom layer.
- Spread the bottom layer with half the pesto.
- Build the sandwich on a cutting board. Top with eggplant (salt it now, if needed), roasted peppers, fresh mozzarella, olive tapenade, and arugula.
- Spread the top layer of bread with the remaining pesto and place it on top. Press down gently.
- Serve immediately and cut into sections with a sharp knife, or refrigerate it on a layer of paper towels on a plate or platter. Cover with plastic wrap and enjoy for the next few days.
Notes
- For easier grilling, slice the eggplant thinly and brush generously with olive oil to prevent sticking.
- To enhance the flavor, lightly toast the muffuletta bread before assembling the sandwich.
- Leftover grilled eggplant can be stored separately and used in salads or other dishes for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
What type of bread works best for the Eggplant Muffuletta Sandwich?
A round olive loaf about 10 inches in diameter is recommended, but you can also use focaccia, French bread, or any rustic whole loaf.
Can I use store-bought pesto and olive tapenade for this recipe?
Yes, if you’re short on time, using store-bought pesto and olive tapenade is a great shortcut.
What if I want to substitute the eggplant with another ingredient?
You can swap out the eggplant for turkey breast, or add cured Italian meats like coppa, prosciutto, or salami.
