Vegan Muffaletta Sandwich - *** - Veganes New Orleans Sandwich

Muffaletta History

The muffuletta sandwich originated in 1906 at Central Grocery, which was operated by Salvatore Lupo, a Sicilian immigrant. The sandwich is popular with city natives and visitors, and has been described as "one of the great sandwiches of the world."[1]

Central Grocery still serves the sandwich using the original recipe. Other variations are served throughout the city. The locals have differing opinions on which shop serves the best muffuletta. The sandwich is so popular that it is served at Disney World's Riverside Resort Food Court.

 Central Grocery, the originator of the muffuletta. A typical muffuletta consists of one muffuletta loaf, split horizontally. The loaf is then covered with a marinated olive salad, then layers of capicola, salami, mortadella, Emmentaler, and provolone. The sandwich is sometimes heated through to soften the provolone. The size of the muffuletta is enough to feed more than one person, and many stores tend to sell quarter or half-muffulettas.

The olive salad is considered the heart of the sandwich, and consists primarily of olives, along with celery, cauliflower, and carrot. The ingredients are combined, seasonings are added, covered in olive oil and allowed to combine for at least 24 hours. Prepared olive salad for muffulettas can also be bought by the jar in New Orleans grocery stores.Source: Wikipedia

Vegan Muffaletta Sandwich

this recipe is from a vegan recipe site - I just twisted it a bit. It had my name all over and I had to try and since I had a ripe and perfect avocado waiting - it was on the menu today! This is a lip-smacking recipe that I will make many many times and it looks pretty too!! If you are looking for something vegetarian and healthy this summer you should give this a try!! Cheers Alissa

1 small can Chickpeas, drained and rinsed (shelled)
1/2 red pepper, roasted, skinned and chopped (or from a jar)
1 tbsp olive oil
juice of 1 lime
salt  pepper
1 tsp tahini
3/4 cup sliced green olives
3/4 cup sliced black olives
1/2 mild jalapenos or chiles chopped
2 garlic cloves minced
1 tbsp capers
2 tbsp fresh parsley
1 tsp dried oregano
1/4 cup olive oil
2 tbsp white balsamic vinegar
salt freshly ground pepper
1 loaf crusty Italian bread
1 large ripe avocado, pitted and sliced
1 large heirloom tomato sliced

In a food processor combine the chickpeas, roasted red pepper, 1 tbsp olive oil, lime juice salt pepper, and tahini until smooth.
Set aside.
In a medium bowl, combine both kinds of olives with the banana peppers, garlic, capers, parsley, oregano, oil, vinegar, and salt and pepper to taste. Set aside.
Use a serrated knife to cut the bread in half horizontally and remove some of the inside to make room for the filling. Spoon some of the liquid from the olive salad onto the cut sides of the bread.
Spread the reserved chickpea mixture on the bottom half of the bread. Layer the avocado and tomato on top, then spread the olive salad evenly over all. Top with the top half of the bread loaf. Using a serrated knife, cut the sandwich into four wedges and serve.
Serves 4.

http://www.veganpeace.com/recipe_pages/recipes/ChickpeaAndAvocadoMuffaletta.htm

Veganes Muffaletta Sandwich

dieses Rezept habe ich auf einer Veganen Rezeptseite gefunden und leicht verändert... ich musste es sofort probieren - das hat echt nach mir gerufen! Eine reife perfekte Avocado hat bereits auf eine Verwendung gewartet und los ging es. Dieser Sandwich ist unglaublich - es hat alles was ich liebe und schmeckt super lecker... also wenn ihr diesen Sommer nach einem gesunden vegetarischen Sandwich gelüstet - dieser ist es!! Unbedingt ausprobieren und meldet Euch wenn es Euch geschmeckt hat... Teller die in die Küche zurückgegangen sind will ich gar nicht sehen ;-))
Guten Appetit! Alissa

1 kleine Dose Kichererbsen, abgetropft und geschält
1/2 geröstete rote Paprika (oder aus dem Glas)
1 EL Olivenöl
Saft einer Limette
Salat
1 TL Tahin
20 grüne Oliven gehackt
20 schwarze Oliven gehackt
4 milde Jalapenos oder eingelegte Peperoni, gehackt
2 Knoblauchzehe feingehackt
1 EL Kapern
2 EL Petersilie gehackt
1 TL getrockneter Oregano
6 EL Olivenöl
2 EL Weißer Balsamico
Salz ; Pfeffer
1 Laib türkisches oder italienisches Weißbrot (etwas breiter sollte es sein)
1-2 reife Avocado, geschält, entkernt und geschnitten
1 große reife Tomate

In einem Blender oder mit dem Zauberstab die Kichererbsen, geröstete Paprika, 1 EL Olivenöl, Tahin und Salz Pfeffer pürieren
Set aside.
In einer mittleren Schüssel, Oliven, Karpern, Jalapeno, Petersilie, Oregano, Öl, Essig Salz; Pfeffer mischen und zur Seite stellen.
Mit einem scharfen Messer das Brot längs aufscheiden und etwas von dem Teig rauspulen. Den Kichererbsenmix auf das Unterteil streichen dann Avocado und Tomaten auflegen und mit Olivensalat abschliessen das überschüssige Dressing innen in das Oberteil träufeln (siehe Bild) Das Oberteil auflegen und festdrücken udn mit einem scharfen Brotmesser in 4 Teile schneiden und sofort servieren......

Guten Appetit