Vegetarian Muffuletta Picnic Sandwich

A vegetarian muffuletta style sandwich stuffed with veggies.

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INGREDIENTS

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INSTRUCTIONS

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Heat a grill, grill pan, or other large pan over medium heat. Cook the eggplant until tender, about 4 minutes per side. Remove from heat to cool.

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Carefully cut the top of the bread off using a serrated knife angled downward. Scoop out the inside of the bread top and bottom to create a crusty bread shell.

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Save the inside for breadcrumbs. Spread the bottom and top of the bread with a layer of olive tapenade. Layer the basil, vegetables, and mozzarella inside the bread, pressing them in firmly.

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Vegetarian Muffuletta Picnic Sandwich

A vegetarian muffuletta style sandwich stuffed with veggies.

INGREDIENTS

• Japanese eggplant • Olive oil • French or Italian style crusty loaf of bread • Kalamata olive tapenade • Fresh basil leaves • Heirloom tomato • Roasted peppers • Marinated artichoke hearts • Fresh mozzarella • Baby lettuces

INSTRUCTIONS

Slice the eggplant lengthwise into 1/4-inch slices. Brush with olive oil and sprinkle with a pinch of salt and pepper.

Heat a grill, grill pan, or other large pan over medium heat. Cook the eggplant until tender, about 4 minutes per side. Remove from heat to cool.

Carefully cut the top of the bread off using a serrated knife angled downward. Scoop out the inside of the bread top and bottom to create a crusty bread shell.

Save the inside for breadcrumbs. Spread the bottom and top of the bread with a layer of olive tapenade. Layer the basil, vegetables, and mozzarella inside the bread, pressing them in firmly.

For more recipes, visit Yummy Mummy Kitchen!

To get the full recipe, click here!

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