Vegetarian Muffuletta

Vegetarian Muffuletta

This vegetarian muffuletta is all you’ll need to SCORE big with your friends and family this Super Bowl Sunday!! I used my own homemade sourdough bread, but as a time saver you can buy a loaf at your favorite bakery. I also made the most tasty olive salad to enclose my sandwich fillings. I say feel free to stack up your sandwich with whatever your heart desires. I listed the ingredients I used below.

In a sea of the obvious meat options that everyone will most certainly be serving at their big game parties, this vegetarian muffuletta is ridiculously delicious and will standout as the perfect nosh for your game day gathering.


Ingredients for Vegetarian Muffuletta:

For Olive Salad:

  • 3 garlic cloves
  • 1/2 cup green olives with pimento
  • 3/4 cup kalamata olives (pitted)
  • 2 celery stalks
  • 1/4 cup artichokes marinated
  • 1/4 cup shredded carrot
  • 1/4 cup pickled red onion
  • 1/8 cup red wine vinegar
  • 1/4 cup olive oil

Sandwich Stuff:

  • Homemade sourdough bread OR bakery bought boule
  • cheese of your choice (I used mozzarella, and provolone)
  • roasted bell peppers (I used red and yellow)
  • basil leaves
  • sliced red onion
  • cucumber slices
  • tomato
  • lettuce


  1. Make olive salad by placing all ingredients for olive salad in a food processor. Pulse a few times until finely chopped but do not over process or you’ll end up with mush. You want it a bit chunky. Set to the side until ready to use.
  2. Take a bread boule and cut a circle with a knife out of the top of the center of the bread. Remove the top (cap), then carefully scrape out the innards of the bread boule with your hands about 1/2 an inch from the outside crust and place the bread pieces to the side. You now have a bread shell to build in.
  3. Carefully spoon olive salad into the bread shell and with the back of a spoon spread it to cover the inside of the shell. Scoop a tablespoon or two on the onside of the cap as well.
  4. Build your layers within the shell. I started with provolone cheese, then roasted bell peppers in both yellow and red, fresh basil leaves, mozzarella cheese, red onion, cucumbers, tomato slices, and lettuce. Then I topped the top with the bread cap.
  5. Next I placed a heavy plate on top to smash the sandwich down and placed it in the fridge for several hours. Taste best if you allow it to marinate for a few hours or overnight.
  6. When ready to eat cut as if you were cutting a cake or pie, in wedges. You can cut them into big slices or keep them slender.
  7. Enjoy!