Summary
A traditional muffuletta (or muffaletta) is usually piled with capicola, salami, and mortadella, but arguably the most important ingredient is the olive salad. Packed with tons of briny olive salad, our vegetarian version of the sandwich is short on meat but not on flavor.
Game plan: The olive salad can be made up to 4 hours in advance and refrigerated in a covered container.
Ingredients
For the olive salad:
- 1 cup pitted mixed olives such as Picholine, Cerignola, or Niçoise, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped Italian parsley
- 1 tablespoon minced shallot
- 2 teaspoons finely chopped fresh or 1 teaspoon dried oregano
- 1 garlic clove, minced
For the sandwich:
- 2 roasted red peppers, seeded and sliced into 1/2-inch-thick strips
- 3/4 cup coarsely chopped marinated artichoke hearts
- 3/4 cup stemmed and sliced pepperoncini
- 1 tablespoon extra-virgin olive oil
- 2 medium portobello mushrooms, cleaned and sliced into 1/2-inch-wide strips
- 4 teaspoons balsamic vinegar
- 1 (1-pound) loaf ciabatta, sliced in half horizontally, insides removed, and toasted
- 4 thin slices provolone cheese (about 4 ounces)