Muffaletta
with Cajun roasted cauliflower
When we decided to include a Muffaletta sandwich in a meal plan, we knew the perfect time to do it would be Mardi Gras! This sandwich originated in New Orleans, home of many Mardi Gras celebrations. Look for a good quality focaccia or ciabatta because the bread is a key feature of this flavorful deli sandwich.
Smarts: Using a large loaf of bread, you'll assemble one big sandwich and then slice it into individual servings. If you can't find a large loaf of gluten-free bread (we know that can be difficult), make individual sandwiches using gluten-free sandwich bread.
Ingredients
- Cauliflower - 1 lb, florets
- Oil, cooking - 1 Tbsp
- Cajun seasoning - 2 tsp
- Olives, mixed and pitted green and kalamata - 3/4 cup (ideally from the olive bar)
- Roasted red bell peppers - 4 oz, drained and chopped (from a jar)
- Garlic - 2 cloves
- Capers - 1 tsp, drained and rinsed
- Celery seed (opt) - 1/4 tsp
- Oregano, dried - 1/4 tsp
- Vinegar, red wine - 1 tsp
- Bread, any large gluten-free similar to focaccia or ciabatta - 1 loaf (sub sandwich bread, 2 slices / serving)
- Deli-sliced meats, Italian - 1 lb (any combination of ham, Genoa salami, and / or Mortadella)
- Cheese, deli-sliced provolone - 6 oz
Nutrition Facts
Prep
- Make tapenade - (Double if making Wednesday’s meal; if prepping right before cooking, get oven heating before continuing with prep.) Combine olives, roasted bell peppers, garlic, capers, celery seed, dried oregano, and vinegar in the bowl of a food processor. Pulse until everything is chopped but some pea-sized pieces still remain. (If you don’t have a food processor, you can chop everything very finely by hand or use an immersion blender or standing blender, which will produce a more smooth tapenade.) Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
- Cauliflower - Chop cauliflower into florets. (Can be done up to 5 days ahead)
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Make
- Heat oven to 400F / 204C degrees.
- Toss cauliflower with oil, Cajun seasoning, and some salt and pepper. Spread out on a sheet pan.
- Roast cauliflower, shaking pan halfway through cooking, until tender and golden, 25 to 30 minutes.
- When cauliflower is nearly finished roasting, assemble Muffaletta.
- Optional step: If your bread is more than a day old or if you’d like it warm, warm it up in the oven for a few minutes. (If using sandwich bread, you can lightly toast these in the toaster or oven.)
- Drain excess liquid off of tapenade (this is especially important if you made the tapenade ahead).
- Slice bread open to separate the top and bottom. (If using sandwich bread, set out half the slices.)
- Spread the bottom half of the bread with tapenade (remember to reserve half if doubled). Top with alternating slices of meat and cheese. Place top half of bread on top.
- Slice the sandwich into individual portions.
- Serve sandwich with cauliflower on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
23 reviews
Loved the tapenade, liked the cauliflower. Sandwich seemed kind of dry, so I'd probably add some other kind of sauce on top of the other ingredients if I made it again.
0 HelpfulThis was great! Olives aren’t my favorite, but I liked the tapenade mixed in with everything. I also really enjoyed having a super quick sandwich meal for a change!
0 HelpfulI didn't make the cauliflower because my husband has had enough of it lately...but this sandwich...incredible. It was totally great. Loved the tapenade and was shocked at how easy it was to make! Love that there's a little left over for my lunch today.
0 Helpful