Roasted Vegetable Muffaletta Sandwich
On Jalapeno Cheddar Bread
Whether you’re a football fan or not, one thing is sure about Super Bowl Sunday. It’s for snacks. If it’s not the teams, but the wings and pizza bites that you’re rooting for, we’ve got a few more players to add to your starting snack line up. Like Jodi’s Roasted Vegetable Muffaletta.
This gigantic sandwich can feed a crowd. It’s stacked with vegetables and fitted onto an entire loaf of our Jalapeno Cheddar bread. Yes, an entire loaf. Because when it comes to the Super Bowl you might as well make something super sized.
Want to try this crowd-pleasing recipe out? Check out the recipe below! We’ll have Jalapeno Cheddar bread and Olive bread on sale at our cafe on Saturday, Feb. 1. Can’t make it in? They’ll also be available at City Market and Healthy Living.
Other ideas we love for Super Bowl serving? Why not try a baguette garlic bread? Turn our Country French into a bread bowl for dips, and transform the Pullman bread into a bread pudding to end the night with a sweet victory.
With a snack spread like this, and a Roasted Vegetable Muffaletta as large as this, it doesn’t matter who wins the game.
Roasted Vegetable Muffaletta on Jalapeno Cheddar Bread
Ingredients
- 4 large portobello mushrooms, stems removed, wiped with paper towel to remove dirt
- 4 tbsp olive oil, separated
- 1 large yellow onion, peeled and sliced into ½" rounds
- 1 medium zucchini, stem and end removed, cut in half and sliced in ½" pieces lengthwise
- 1 red bell pepper, cored, seeded and quartered
- ¾ lb assorted pitted olives, look for kalamata/green olive mix at your grocery store's olive bar
- 6 oz shredded extra sharp cheddar cheese
- 1 bunch fresh basil, coarsely chopped
- salt and freshly ground pepper, to taste
- 1 loaf August First Jalapeno Cheddar Bread, cut in half horizontally
Mushroom Marinade
- ¼ cup balsamic vinegar
- 1 tbsp dried rosemary
- 1 tsp dried thyme
- 6 tbsp olive oil
- ¼ tsp salt
- ½ tsp black pepper
Instructions
For the Mushroom Marinade
- Mix vinegar and herbs in a small mixing bowl. Slowly add oil while whisking, until combined. Add salt and pepper. Set aside.
For the Roasted Vegetables
- Preheat oven to 400°F
- Spray a 9x13" glass baking dish with cooking spray, or spread 2 tablespoons of olive oil evenly across the bottom of the dish. Place mushroom caps in dish, stem side up. Stir marinage, and pour over mushrooms into the gills, trying not to spill outside the caps. Cover with aluminum foil. Set aside.
- Toss onion slices, zucchini and red pepper with remaining 2 tablespoons of olive oil in a large bowl. Season with salt and pepper. Transfer to a rimmed baking sheet.
- Place vegetables and mushrooms in oven at the same time, with mushrooms on the higher of the two racks. Roast the vegetables, stirring occasionally, until tender and starting to just brown, 30-35 minutes.
- Roast the mushrooms, at the same time, but keep covered with foil. Remove when just tender, approximately 30-40 minutes.
- Reduce oven temperature to 375°F.
- Meanwhile, pulse olives in food processor with 1 tablespoon olive oil for 10 seconds. Transfer to a small bowl.
To Assemble:
- Spread half of the olives on the bottom half of the loaf. Add two portobello caps, half of the roasted vegetables, half of the basil, and half of the shredded cheese. Repeat.
- Spread remaining olive mixture on inside of the top half of the loaf, then carefully put on top of the sandwich. Press down evenly.
- Return the Roasted Vegetable Muffaletta to the sheet pan and heat in the oven until the cheese has melted, about 5-8 minutes.
- Transfer to a cutting board or serving tray, and cut into large wedges. Serve hot or cold!
