Muffuletta Sandwich with Grilled Eggplant
Ingredients
The sandwich
-
1
large
eggplant, sliced into ¼ inch rounds
-
1
loaf
rustic bread, french bread, or focaccia (10 inch in diameter)
-
1
jar
roasted peppers
-
½
cup
pesto
-
½
cup
olive tapenade
-
8
ounces
fresh mozzarella cheese (optional)
-
handful
arugula
Basil Pesto (optional)
-
3
cloves
garlic
-
2
ounces
fresh basil leaves
-
¼
cup
olive oil
-
2
tablespoons
fresh lemon juice
-
¼
cup
toasted pine nuts
-
¼
teaspoon
salt
Olive Tapenade (optional)
-
¼
cup
Italian parsley
-
2
cloves
garlic
-
½
cup
kalamata olives
-
2
tablespoons
olive oil
-
1
tablespoon
balsamic vinegar
-
1-2
tablespoons
capers
-
pinch
chili flakes (optional)
Instructions
- Preheat the grill to medium-high heat or roast the eggplant in a 400°F oven.
- Slice the eggplant into ¼ inch disks, brush with olive oil, and season with salt.
- Make the pesto by blending all pesto ingredients in a food processor until desired consistency is reached.
- Prepare the olive tapenade by blending parsley and garlic, then adding the remaining ingredients except capers, and pulse until nicely chopped.
- Grill the eggplant for 4-5 minutes on each side, then place in a foil packet to steam until fully cooked.
- Cut the loaf of bread horizontally in half, leaving an inch at the bottom, and spread half of the pesto on the bottom.
- Layer the sandwich with grilled eggplant, roasted peppers, mozzarella, olive tapenade, and arugula.
- Spread the remaining pesto on the top half of the bread and place it on top of the sandwich.
- Press down gently, serve immediately or refrigerate wrapped in paper towels and plastic wrap.
Nutrition Facts (estimated)
Servings
6-8
Calories
304
Total fat
24.8g
Total carbohydrates
11.4g
Total protein
10.7g
Sodium
533.6mg
Cholesterol
33.7mg
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