Stuffed Plant-Based Muffaletta Sandwich
Haz un delicioso viaje a Nueva Orleans con este sensacional y súper sabroso sándwich. Para una autenticidad aún mayor, añade a esta enorme comida tus carnes y quesos veganos favoritos; ¡pero no olvides dejar espacio para los beignets!
- 1 (15-ounce) can chickpeas, drained
- ½ cup roasted sweet red peppers, chopped
- 1 cup pimiento-stuffed green olives, chopped
- 1 cup imported pitted black olives, chopped
- ½ cup chopped banana peppers, pepperoncini, or other mild pickled peppers
- 2 large garlic cloves, minced
- 2 tablespoons capers
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- ¼ cup olive oil
- 2 tablespoons white-wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 round loaf crusty Italian bread
- 2 avocados, peeled, pitted, and sliced
- 1 large ripe tomato, thinly sliced
- In a food processor
- , combine chickpeas and roasted red peppers until smooth. Set aside.
- In a medium bowl, combine both kinds of olives with banana peppers, garlic, capers, parsley, oregano, oil, vinegar, salt, and pepper. Set aside.
- Using a serrated knife, cut bread in half horizontally and remove some of inside to make room for filling. Spoon some of liquid from olive salad onto cut sides of bread. Spread reserved chickpea mixture on the bottom half of bread. Layer avocado and tomato on top, then spread olive salad evenly over all. Top with top half of the bread loaf. Using a serrated knife, cut sandwich into four wedges and serve.
Take a tasty trip to New Orleans with this sensational, super-savory sandwich. For extra authenticity, layer this massive meal up with your favorite vegan meats and cheeses—just make sure to leave room for beignets!
What you need:
1 (15-ounce) can chickpeas, drained ½ cup roasted sweet red peppers, chopped 1 cup pimiento-stuffed green olives, chopped 1 cup imported pitted black olives, chopped ½ cup chopped banana peppers, pepperoncini, or other mild pickled peppers 2 large garlic cloves, minced 2 tablespoons capers 2 tablespoons fresh parsley, chopped 1 teaspoon dried oregano ¼ cup olive oil 2 tablespoons white-wine vinegar ¼ teaspoon salt ¼ teaspoon black pepper 1 round loaf crusty Italian bread 2 avocados, peeled, pitted, and sliced 1 large ripe tomato, thinly sliced