Vegetarian Muffuletta Bagel Sandwich
Vegetarian Muffuletta Bagel Sandwich! A twist on the New Orleans classic, the muffuletta sandwich, this individual vegetarian version is one you can enjoy far beyond Fat Tuesday. Briny olive salad, provolone cheese, roasted veggies and a chewy sesame bagel make it a great brunch or lunch option any day of the week!
Servings: 1 sandwich
- 1 portobello mushroom wiped clean & gills removed
- 1 teaspoon olive oil
- 1/4 teaspoon smoked paprika
- 1 sprinkle salt
For Olive Salad
- 1/4 cup chopped pitted green olives
- 1/4 cup chopped pitted Kalamata olives
- 1/4 cup store bought giardiniera chopped
- 1 sesame bagel sliced in half
- 1 large piece of jarred roasted red pepper patted dry
- 2 slices provolone cheese
Preheat the oven to 450 degrees. Place a sheet of foil on a baking pan. Rub the olive oil all over the portobello mushroom, then sprinkle both sides with salt and smoked paprika. Roast for 20-25 minutes until it has released some of its moisture and somewhat flattened out. Remove from oven and let cool. Pat dry with a paper towel to remove some of the moisture before placing on the sandwich.
Meanwhile, make the olive salad. In a small bowl, combine the green olives, Kalamata olives and chopped giardiniera until the mixture is uniform. Set aside.
Assemble the sandwich:
I prefer to build this sandwich upside down. Start with the top portion of the bagel. Spoon about 1/4 cup of the olive salad mixture onto the bread. Top with roasted red pepper slice, followed by provolone cheese slices.
Finish it off by placing the cooled portobello mushroom on top, then topping with the "bottom" piece of the bagel. Hold firmly, then flip and cut in half or into quarters if serving as an appetizer.