Muffaletta sandwiches, named for a Sicilian bread brought by immigrants to New Orleans, are usually loaded with cured meats, pickles and cheese. Our healthy vegetarian recipe has a trio of smoky grilled veggies. Chopped olives and banana peppers deliver the signature flavor of the classic.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2015

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Ingredients

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Directions

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  • Preheat grill to high.

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  • Toss eggplant, bell pepper, zucchini, oil, salt and pepper in a large bowl. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Grill rolls until toasted, 2 to 3 minutes. Put a piece of cheese on the bottom halves of the rolls as they come off the grill, to melt the cheese a little.

  • Reserve 4 roll-size eggplant slices, 2 zucchini slices and 2 bell pepper pieces. Finely chop the remaining vegetables and combine in a bowl with olives, banana peppers and vinegar; divide among the cheesy rolls. Place a reserved eggplant slice on top of each. Cut the reserved zucchini slices in half crosswise and thinly slice the bell pepper; place on the eggplant. Cover with the roll tops.

Nutrition Facts

380 calories; protein 14.6g 29% DV; carbohydrates 39.5g 13% DV; exchange other carbs 2.5; dietary fiber 4.8g 19% DV; sugars 6.2g; fat 18.3g 28% DV; saturated fat 6.4g 32% DV; cholesterol 19.6mg 7% DV; vitamin a iu 1668.3IU 33% DV; vitamin c 60.6mg 101% DV; folate 133.9mcg 34% DV; calcium 289.4mg 29% DV; iron 2.7mg 15% DV; magnesium 47.6mg 17% DV; potassium 468.5mg 13% DV; sodium 924.1mg 37% DV; thiamin 0.3mg 35% DV; added sugar 1g.