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Vegetarian Muffuletta

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“Not rocket science...but a vegetarian alternative to this YUMMY sandwich for a crowd.”
24hrs 20mins

Ingredients Nutrition

  • 1 lb Italian bread (round loaf)
  • 1 cup giardiniera (pickled cauliflower and carrot salad)
  • 1 cup olive, assorted varieties or your favorite
  • 1 cup marinated mushrooms
  • 1 cup roasted sweet red pepper
  • 1 cup marinated artichoke hearts
  • 1 cup watercress leaf
  • 12 lb provolone cheese
  • 12 lb feta cheese
  • 1 cup tomatoes, thinly sliced


  1. Cut bread in half and hollow out the bottom, leaving only the crust.
  2. In food processor, chop gardineira, mushrooms, artichoke hearts and olives along with marinating liquid from jars.
  3. Spread 1/3 of the veggie mixture on the bottom of the bread.
  4. Layer with provolone cheese.
  5. Layer of roasted peppers.
  6. Layer of watercress.
  7. Layer of veggie mixture.
  8. Layer of feta.
  9. Layer of tomatoes.
  10. Layer of veggie mixture.
  11. Top sandwich with other half of bread.
  12. Wrap sandwich toghtly in plastic and weight or press with a heavy pan or a pan with some cans in it.
  13. Chill overnight.
  14. Slice into wedges to serve.

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