Easily made in advance, this New Orleans-inspired vegetarian muffaletta is perfect for a crowd.

Everyday Food, July/August 2013


Read the full recipe after the video.

Recipe Summary

30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.

  • Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise.

  • Heat a grill or grill pan to medium. Clean and lightly oil hot grill. Toss eggplant, tomatoes, and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.

  • Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.

Cook's Notes

One for All
A sandwich built on a single loaf makes fun party food. Use a good serrated knife to ensure clean slices.


Reviews (3)

36 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 4
Rating: 4 stars
Wasn't sure when to expect my company, so I made this in the am - it was delish. Lasted 8 hours in the fridge. I wrapped it first in paper towel so that the bread didn't get soggy, then plastic wrap. Also, I added a generous slice of fresh mozarella to the layers. Served with Watermelon, feta and basil salad. (and chips:) Is there any way we can get the nutritional data? (calories) Maybe it's here, I just can't find it.
Rating: Unrated
This format is ridiculous!
Rating: Unrated
I didn't try this recipe yet. I clicked to get the printed recipe so I could take it shopping for ingredients. And what to I get? Eight Pages!! Can you please make it easier or go back to your previous format?