247 minutes
A delightful blend of roasted eggplant, fresh spinach, and savory olive relish, all packed into a crusty loaf of bread.
Pitted Kalamata Olives, pitted
cups
Pitted Green Olives, pitted
cups
Italian Parsley, coarsely chopped
cups
cloves
Sun-dried Tomatoes, oil-packed or reconstituted
cups
teaspoons
Dried Rosemary, crumbled
teaspoons
Dried Thyme, crumbled
teaspoons
Celery Seed
teaspoons
Dried Oregano, crumbled
teaspoons
Dried Basil, crumbled
teaspoons
Eggplant, smallish, less than 1 pound
each
tablespoons
tablespoons
Fresh Spinach Leaves, washed and spun dry
cups
Roasted Red Or Yellow Peppers, from a jar or homemade
each
Round Peasant-Style Loaf, 9- to 10-inch, about 1–1.5 pounds
each
to taste
1. Preheat Oven
Preheat your oven to 375°F. This will ensure it's ready for roasting the eggplant later.
2. Prepare Eggplant
Cut the eggplant into slices. Sprinkle the slices with kosher salt and place them in a colander to drain for 30 minutes. This helps to remove any bitterness from the eggplant.
3. Prepare Olive Salad Relish
In a large bowl, combine the pitted kalamata and green olives with the coarsely chopped Italian parsley, pickled garlic, and sun-dried tomatoes. Add the red wine vinegar, dried rosemary, thyme, celery seed, oregano, and basil. Pour the extra-virgin olive oil over the mixture and stir it all together. For a finer texture, process this mixture in a food processor until it reaches your desired consistency. Transfer the relish to an airtight container and set it aside.
4. Prepare Spinach
Place the fresh spinach leaves in a large bowl and sprinkle them with the red wine vinegar to add a slight tanginess.
5. Roast Eggplant
Once the eggplant has drained, rinse off the salt and pat the slices dry. Rub them with extra-virgin olive oil, then lay them out on a baking sheet. Roast the eggplant in the preheated oven for about 20-22 minutes, flipping the slices halfway through. The eggplant should be browned and tender. Once roasted, transfer the eggplant slices to the bowl with the spinach and toss them together.
6. Assemble Sandwich
Cut the round loaf in half horizontally and remove some of the bread from the inside to create space for the filling. Spread a generous amount of the olive salad relish on both halves of the bread. Drizzle a bit of extra-virgin olive oil over the relish. Layer the eggplant and spinach mixture evenly on the bottom half of the loaf, followed by the roasted red or yellow peppers. Place the top half of the loaf back on and press down firmly.
7. Marinate Sandwich
Wrap the assembled sandwich tightly in aluminum foil and place it in the refrigerator. Weigh it down with something heavy, like a couple of cans or a heavy skillet, and let it marinate for at least 3 hours or overnight. This allows all the flavors to meld together beautifully.
8. Serve Sandwich
When you're ready to serve, take the sandwich out of the fridge and unwrap it. Hold it firmly and cut it into slices using a serrated knife. This ensures you get a clean cut through all the delicious layers.
. Greek-style Muffuletta – Incorporate roasted red peppers, kalamata olives, feta cheese, and a tzatziki spread. . Italian Muffuletta – Use a pesto spread, add layers of roasted zucchini and red onions, and swap spinach for fresh basil.
. Chicken Muffuletta – Swap out the eggplant for marinated and grilled chicken breasts, sliced and layered with the spinach. . White Bean Muffuletta – Use a white bean spread as a protein-rich vegetarian alternative to the eggplant.
. Ciabatta Muffuletta – Opt for ciabatta bread for a crispier exterior. . Wrap Muffuletta – Use a large tortilla or lavash bread and roll the ingredients for a handheld version.
. Portobello Muffuletta – Replace eggplant with roasted or grilled portobello mushrooms for a meaty texture. . Zesty Artichoke Muffuletta – Add marinated artichoke hearts to the layers for a tangy twist.
Instead of the traditional provolone or mozzarella, experiment with feta for a Greek twist, smoked gouda for a deeper flavor, or a spicy pepper jack to add some heat.
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