Vegan Muffuletta Sandwich
A Low-Fat Layered Vegetable Stuffed Sandwich

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Vegan Muffuletta Sandwich

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Adjust Servings:
1 large Round Loaf of Vegan Sour Dough Bread or bread of choice; pumpernickel is pretty too
1 large, sliced thin Hot House Tomato
1 large, sliced Yellow Onion
1 medium, sliced thin Yellow Zucchini
3 plus cups, depends on size of bread Fresh Spinach
1, sliced thin Red Pepper
3 sliced Portobello Mushrooms
1/8 cup Pure Maple Syrup
1/4 cup Dijon Mustard

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Not only is this sandwich beautiful, it is loaded with vegetables, and dressed with a tangy fat-free dressing. Eat it hot or cold; you pick!

  • 50 minutes
  • Serves 6
  • Easy


  • Dressing



I first saw a muffuletta sandwich in Martha Stewart’s magazine years ago. Although her version displayed layers upon layer of  f of meats, and cheeses, it sparked a vegan idea. I eat an array of vegetable sandwiches. I figured if Martha layered meat and cheese, I could layer vegetables. So, off I went to the market to find colorful vegetables.

Luckily, a beautiful round shaped loaf of bread caught my attention, and I thought, hmmmmmm I can make a veggie muffuletta. And I did.

Zingerman’s, a local deli and bakery, makes all their bread from scratch. The majority of their breads do not contain oil or fat; just water, yeast and flour. For this particular sandwich, I selected a large round sour dough bread.  You actually remove the inside of the bread, so it is technically low in carbs as well. Instead of bread filling the sandwich, I layer vegetables. The only bread you eat is the crusty outside. And what is better than the crusty outside? In fact, you  can save the inside of the bread for dipping in soups or stews. Why waste it when it can be used for delicious good?

I chose a bunch of fresh vegetables, such as portobello mushrooms, yellow zucchini, sweet yellow onions, red peppers, spinach, and  ripe red tomatoes.  The more colorful, the better.

Although I prefer my vegetables grilled, the temperature outside made it difficult, so I simply sautéed them instead. I recommend grilling in the event the weather is conducive. You can also marinate the vegetables in advance if you plan to grill them. Just make sure they are completely cooked, so your vegetables are not too wet, making your bread soggy.

Baking the sandwich makes it crusty on the outside and warm and inviting on the inside, yet feel free to eat it cold if you prefer.

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Preparing the Bread

Take a completely round loaf of bread, and cut the top off, like you would a pumpkin.
Gently remove all the bread from the top and base (I put the brad removed in a bag to use to dip in soup another day)
Once all the bread is removed, you have a bowl the you are done.
Leave a thin layer of bread inside the bowl and on the top.
*See pictures above
Set aside


Saute or Grill Vegetables

Grill or Saute Portobello Mushrooms, Onions, Red Peppers, and Zucchini.
Leave the spinach and tomatoes uncooked (Raw).
Separate on a platter so you can easily layer your sandwich.



Mix Dijon mustard and maple syrup together.
Using a spoon or a brush, coat the inside of the bottom of the bread bowl with dressing.
Do the same to the top.
You should have about 1/3 of the dressing left. Set it aside.


Layer vegetables

The order you layer is extremely important, so your sandwich does not get soggy.
Start with half the fresh spinach. You do not want cooked spinach (it will cook in the oven).
Put the spinach into the corners of the base of the bread, making a layer of spinach on the bottom. Push down to pack in.
Now, add grilled/sautéed portobello mushrooms. Again, cover the bottom, pushing them into the sides in a single or double layer.
Then add the red peppers; again, cover the base and push into the corners. It should be a single layer.
Then layer onions the same way.
Layer tomatoes.
Brush remaining dressing on tomatoes
Layer yellow zucchini.
Top with the rest of the fresh spinach.
The top has a hole it in, so don't worry if the spinach is falling out of the top.
*It should be overflowing.
Add the top of the bread and push any remaining spinach back inside the bowl.
*The fresh spinach is a barrier for the sautéed vegetables, so they do not make your bread soggy.


Wrap and Baked

Pre-heat over t0 400 degrees
Wrap the entire bowl, top and all in aluminum foil.
Place on a baking sheet.
Baked 20 minutes.
Removed from oven.



Carefully remove aluminum foil.
Using a bread knife, and holding the top in place, cut loaf in half.
Then cut that half in half, and so on, until you have several wedges of sandwiches.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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