Muffuletta Inspired Roasted Veggie Sandwiches
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!
Servings 4
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 tablespoon olive oil
- Sea salt to taste
- Black pepper to taste
- for the olive spread
- ¾ cup Spanish Manzanilla (green) olives with pimiento, chopped
- ½ teaspoon minced garlic
- ½ teaspoon oregano
- ½ teaspoon crushed red pepper
- 1 tablespoon red wine vinegar
- ½ teaspoon 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 ½ 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.