Table of Contents » Vegetarian

Muffaletta Sandwich


1 (12-inch) loaf French- or Italian style bread, unsliced
1/2 c Lawry's Classic Red Wine Vinaigrette with Cabernet Sauvignon Dressing
1/2 c mayonnaise
2 t capers
1 ripe avocado, peeled, pitted and sliced
1/2 c sliced green Spanish olives (if desired, rinse in cold water to reduce saltiness)
1 can (2 1/4 oz) sliced pitted ripe olives, drained (if desired, rinse in cold water to reduce saltiness)
4 oz sliced Swiss cheese
Fresh basil leaves
4 Roma tomatoes sliced, OR 4 oz roasted red pepper slices
3 thin slices red onion, separated into rings


1. OPTIONAL: For crispier crust, place uncut loaf in oven at 225 degrees. Bake 15 to 20 minutes. Remove from oven.

2. Slice bread horizontally. Hollow out each loaf, leaving 3/4-inch shell. Set bread shells aside. (Tear removed bread into crumbs; freeze for another use.)

3. In food processor or blender, place Vinaigrette Dressing, mayonnaise, and capers; process until well blended.

4. Spread vinaigrette mixture evenly onto insides of shells. Into bottom bread shell, evenly layer remaining ingredients. Cover with top half of bread; press bread halves together firmly.

5. Wrap tightly in plastic wrap; refrigerate 30 minutes.

6. TO SERVE: Unwrap loaf; slice into four 3-inch portions. Flavors are best when sandwich is served at room temperature.


Servings: 4
Source: Favorite Brand Name Vegetarian Cooking (1997)

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