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.Print
Caterer and chef of Feast Catering Co., my blog Feasting at Home is where I share wholesome, seasonal recipes we cook at home.