Muffuletta Inspired Roasted Veggie Sandwiches — A Meatless Monday Recipe

Chopped olive salad adds SO much flavor to these Muffuletta Inspired Roasted Veggie Sandwiches — a nice change for your Meatless Monday!

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These Muffuletta Inspired Roasted Veggie Sandwiches are entirely inauthentic in their muffuletta-muffaletta-multiple-spellings-ness, but incorporate the same sort of chopped olive salad spread yumminess you’d be looking for in there — so we’re just going to roll with it. 🙂 It’s pretty hard to go wrong in a sandwich with roasted veggies and mozzarella… but then, the chopped olive salad spread just takes everything up another notch!

So you know how sometimes you buy a jar of olives, open it up to use some of those olives in a recipe, then find half a murky jar of unknown provenance in the back of your fridge sometime months… or maybe even years… later? Determined not to let this happen to me, I decided to build today’s Meatless Monday recipe around the remnants of the jar of olives I’d opened to make a batch of slow cooker chicken chickpea stew earlier in the week.

Muffuletta Inspired Roasted Veggie Sandwiches

Ingredients

– for the roasted veggies

1 medium sweet bell pepper, sliced (I used orange)
1 medium yellow onion, sliced
8 oz baby bella or white mushrooms, sliced
2 small or one medium zucchini, sliced (about 10 oz total)
2 Tbsp olive oil
Sea salt, to taste
Black pepper, to taste

– for the olive spread

3/4 cup Spanish Manzanilla (green) olives with pimiento, chopped
1/2 tsp minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper
1 Tbsp red wine vinegar
1/2 tsp olive oil

– to build the sandwiches

6 slices mozzarella
4 sandwich rolls

Directions

Preheat oven to 425 degrees. Toss veggies with olive oil, sea salt, and pepper, then spread out in as close to a single layer as possible on a rimmed baking sheet. Bake at 425 degrees for 15 minutes, stir, then roast another 10 minutes or until tender and browned.

Around the point you take the veggies out to stir at the middle of their cooking time, start chopping your olives. Stir chopped olives together with the minced garlic, spices, olive oil, and red wine vinegar; then quickly chop up a couple of the pieces of roasted bell pepper and onion and stir them right on into the olive salad when you take the veggies out of the oven.

Assemble your roasted veggie sandwiches with the chopped olive salad spread, sliced mozzarella (I used 1 1/2 slices per sandwich), and oven roasted veggies.

Note: Although these were very good as is, they’d be even better on a heartier roll (think ciabatta, maybe) — but I used what I had on hand today.

Eat your veggies, on sandwich!

What a fun way to eat your veggies, right? Muffuletta inspired roasted veggie sandwiches are a step up from your typical roasted vegetables + cheese; the tangy olive salad spread gets just a slight kick here from the crushed red pepper, which also contrasts nicely with the sweetness you get from oven-roasting your vegetables. Try this vegetarian sandwich recipe on your next Meatless Monday!

Looking for more? Browse through the Meatless Monday category to find additional vegetarian dinner ideas.

Muffuletta Inspired Roasted Veggie Sandwiches, printable recipe

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Muffuletta Inspired Roasted Veggie Sandwiches

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It’s pretty hard to go wrong in a sandwich with roasted veggies and mozzarella… but then, the chopped olive salad spread just takes everything up another notch!

Course sandwich

Cuisine Dinner

Keyword meatless monday, muffuletta, sandwiches, vegetarian

Total Time 50 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

– for the roasted veggies

• 1 medium sweet bell pepper sliced (I used orange)
• 1 medium yellow onion sliced
• 8 oz baby bella or white mushrooms sliced
• 2 small or one medium zucchini sliced (about 10 oz total)
• 2 Tbsp olive oil
• Sea salt to taste
• Black pepper to taste

– for the olive spread

• 3/4 cup Spanish Manzanilla (green) olives with pimiento, chopped
• 1/2 tsp minced garlic
• 1/2 tsp oregano
• 1/2 tsp crushed red pepper
• 1 Tbsp red wine vinegar
• 1/2 tsp olive oil

– to build the sandwiches

• 6 slices mozzarella
• 4 sandwich rolls

Instructions

• Preheat oven to 425 degrees. Toss veggies with olive oil, sea salt, and pepper, then spread out in as close to a single layer as possible on a rimmed baking sheet.
• Bake at 425 degrees for 15 minutes, stir, then roast another 10 minutes or until tender and browned.
• Around the point you take the veggies out to stir at the middle of their cooking time, start chopping your olives. Stir chopped olives together with the minced garlic, spices, olive oil, and red wine vinegar; then quickly chop up a couple of the pieces of roasted bell pepper and onion and stir them right on into the olive salad when you take the veggies out of the oven.
• Assemble your roasted veggie sandwiches with the chopped olive salad spread, sliced mozzarella (I used 1 1/2 slices per sandwich), and oven roasted veggies.

Notes

Although these were very good as is, they’d be even better on a heartier roll (think ciabatta, maybe) — but I used what I had on hand today.

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