This vegan muffaletta sandwich is packed with spicy marinated eggplant, roasted red pepper slices, and zippy olive salad! A delicious make-ahead vegan sandwich that gets better with time. This one is perfect for picnics!
- ¼ cup olive oil
- 1 pound eggplant (2 small or 1 medium), sliced about ¼ inch thick
- 3 tablespoons soy sauce
- 3 tablespoons red wine vinegar
- 1 tablespoon maple syrup
- ½ teaspoon liquid smoke
- 1 garlic clove, minced
- 1 teaspoon sweet paprika
- ½ teaspoon red pepper flakes (or to taste)
- ½ teaspoon black pepper
- ½ cup pimento-stuffed green olives, halved
- ½ cup black olives (such as Kalamata), halved
- 2 tablespoons capers
- 2-3 pepperoncini, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley
- 1 small (about 8-inch) round Italian boule (or another type of round bread, such as focaccia)
- 4 slices vegan cheese, preferably provolone or mozzarella flavor
- 1 large roasted red pepper, or about ½ cup roasted red pepper slices
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Begin by preparing the eggplant. Coat the bottom of a large skillet with the oil and place it over medium heat.
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When the oil is hot, add the eggplant slices in an even layer. Add as many as you can fit without crowding the skillet, and cook the remaining slices in a second batch.
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Cook the eggplant for about 4-5 minutes on each side, until tender and browned.
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Remove the cooked eggplant from the skillet and transfer it to a plate. Let it cool while you prepare the marinade.
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Stir the soy sauce, vinegar, maple syrup, liquid smoke, garlic, paprika, red pepper flakes, and black pepper together in a small bowl.
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Arrange the eggplant slices in a shallow dish. Pour the soy sauce mixture over the eggplant, and place the dish in the fridge.
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Allow the eggplant to marinate for at least 30 minutes.
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While the eggplant marinates, stir the ingredients for the olive salad together in a small bowl.
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To assemble the sandwich, slice the bread in half, thickness-wise, and scoop out some of the interior.
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Layer the fillings on the bottom half of the bread in the following order: half of the olive salad, two slices of cheese, half of the eggplant, two more slices of cheese, roasted red pepper, the remaining eggplant, and the remaining olive salad.
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Place the top half of the bread over the fillings to close the sandwich, then wrap the loaf in plastic wrap. Place a heavy flat object, such as a cookbook or skillet, over the sandwich and press it for at least 30 minutes.
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Cut into quarters and serve.