Grilled Veggie Muffuletta

Mike Garten

This sandwich is stacked with layers of flavor.

2 large peppers, seeded and cut into sixths
1 small eggplant, thinly sliced
3 tbsp. extra-virgin olive oil
1/4 tsp. kosher salt
1 medium loaf round country bread
1 c. giardiniera, drained and chopped
4 oz. thinly sliced provolone
3 tbsp. olive tapenade
  1. Toss peppers and eggplant with olive oil and salt. Grill on medium 8 to 10 minutes or until tender and lightly charred, turning over once.
  2. Slice top 1 1/2″ off bread; remove inside of loaf, leaving 1″ wall. In cavity of bread, layer giardiniera; grilled eggplant; provolone; and grilled peppers. Spread olive tapenade on underside of bread “lid”; place on top of loaf, pressing down firmly. Cut into sixths to serve.

SOURCE: Delish, by The Good Housekeeping Test Kitchen

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