A stacked vegetarian Italian sandwich made with an olive tapenade and eggplant is cold pressed for beautiful layers and flavor. Perfect for fall picnics and tailgates!
By Traci York
This sandwich would be one that I would enjoy while reading a book, taking a walk in the woods or picnicking.
I discovered pressed sandwiches years ago and have played with ingredients, bread types and ingredient variations ever since. They are versatile in that they pack easy and feed a small crowd.
You don’t need a panini press to make this. It’s a cold sandwich, snugly wrapped in plastic wrap then placed in the fridge and weighed down with something heavy like box wine, or a cast iron skillet. It needs to rest for a few hours or overnight in the fridge. Flavor improves with resting.
This Italian Vegetarian Muffuletta Sandwich is packed with roasted eggplant, red bell pepper, garlic, a sturdy green of your choosing, artichoke hearts and a mouth-watering Olive Tapenade. Add smoked provolone, or not.
The bread? I use a rustic sourdough potato loaf, but ciabatta is a sturdy bread that’ll hold up to the weight of these ingredients too.
Oh and if you’re on Pinterest, I have a board dedicated to vegetarian and vegan sandwiches with drool-worthy pins from fabulous bloggers that link directly to the recipe. I hope you’ll join me there!Print
A Texas native and former omnivore, Traci is the author and photographer behind Vanilla And Bean, a vegetarian food blog where you'll find savory and sweet recipes and photography to inspire. Although flavors of TexMex influence her cooking, she now resides just North of Seattle WA where farms and farmers markets abound. This is where she finds her inspiration. After a career in education, Traci set off to pastry school to learn in the French style and hone her baking skills. While working at an organic, artisan bakery Traci started Vanilla And Bean to share her love of good food.