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Vegan Muffaletta with Olive Salad

Vegan Muffaletta with Olive Salad

Crêpes, bread and sandwiches | Easy | 3 hours 15 minutes
4-6
Crêpes, bread and sandwiches
Easy
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Recipe details

Ingredients

Olive salad

Muffaletta

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Directions

  1. Combine all the olive salad ingredients in a bowl. Mix and set aside.
  2. Place loaf of bread on a work surface. Use a bread knife to cut off the top of the loaf. Remove the crumb in the middle.
  3. Spread pesto inside the loaf.
  4. Add the slices of veggie ham, mortadella, salami, and vegan cheese.
  5. Add half of the olive salad and top with arugula.
  6. Put the top of the loaf back. Wrap it well. Place in the fridge with a weight on top for 2 to 3 hours.
  7. Remove, unwrap, slice, serve, and enjoy!

Chef’s Secret

  • This style of sandwich has a lot of flavour and texture, so real deli meat doesn’t make much of a difference.
  • Use the excess crumb for another recipe.

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