This sandwich isn't a muffuletta by any stretch of the imagination. It was created by Cindy Pawlcyn before she visited New Orleans and tasted the famous Muffuletta sandwiches from the Central Grocery. I've had muffulettas from New Orleans and they're heady things. This sandwich is very good, but let there be no mistake--it's not a muffuletta. But, it's quite tasty and the ingredients can be assembled well in advance, days before you're ready to build the sandwiches. This is a vegetarian sandwich, but meat and cheese can be added. It's a great sandwich for traveling or picnics, because it doesn't get soggy or deteriorate if the bread is sturdy.
This week I'm guest hosting Weekend Herb Blogging, which was created by Kalyn at Kalyn's Kitchen. If you'd like to take part, please do. Send your link to me at rdfern[AT]sbcglobal[DOT]net by Sunday 4:00 p.m. (Utah time). I'll have the Roundup posted after The Sopranos on Sunday. Please mention my blog in your post (it makes me feel ever so important) and Weekend Herb Blogging. Go here to check out the rules for WHB, should you have further questions. Next week, WHB is hosted by Glenna at A Fridge Full Of Food...But Nothing To Eat.
My herb of choice for this week is capers, the little pickled or salted buds sold in glass jars. The classic caper comes from a Mediterranean plant, but buds from nasturtium seeds are sometimes pickled and sold as capers. Capers are rated according to size with the smallest, the size of peppercorns, viewed as the most desirable. Their taste is strong and slightly astringent. You should always rinse them before using them, as they can be quite salty. I used them here in the muffuletta mix and they gave it a nice piquant zing. But be careful, too many can overwhelm a dish.
The sandwich is quite simple to make. You grill or roast eggplant, zucchini, and onions and layer it on good bread, then sprinkle with parmesan and the "muffuletta" mix. It earned the "really good" praise from Bob. I agree.
Grilled Eggplant And Zucchini Sandwiches With "Muffuletta" Mix
(Adapted from The Mustard's Grill Napa Valley Cookbook)
1 large globe eggplant, or 3 to 4 small Asian eggplants
3 small zucchinis
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 red onion
Muffuletta mix
1/2 red onion, or 2 scallions, the white and a bit of the green parts, minced
2 cloves garlic, smashed and minced
1 tablespoon capers, well drained
1 tablespoon chopped cornichons, dill or other pickles chopped
1 tablespoon chopped serrano or Fresno pepper
6 tablespoons chopped black or green olives
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
6 crusty rolls or 1 loaf ciabatta (I used individual ciabattas)
6 tablespoon mayonnaise mixed with 2 cloves minced garlic
2 red roasted bell peppers, peeled and diced
6 tablespoons grated parmesan
Trim the ends off the eggplant and cut the globe eggplant crosswise into slices about 1/2 inch thick. Cut Asian eggplant on the diagonal. Trim ends of the zucchini and slice length wise about 1/4 inch thick. Spread the eggplant and zucchini on baking pans and drizzle the olive oil on both sides and sprinkle with salt and pepper. Set aside for 30 minutes. Slice the onion into 6 thick rounds and brush carefully with olive oil so they don't break up.
Grill eggplant, zucchini, and onion on a grill over medium to low heat--this can be done with the dying embers of a grill. Or roast the veggies in an oven set at 450 degrees, turning once, until cooked through.
Make the muffuletta mix by mixing all the ingredients together. The mix can be made as much as a week in advance. Bring to room temperature before using.
To make sandwich, split the rolls and toast the cut sides, and smear with the garlic mayo. Layer bottoms with the eggplant, zucchini, and onion slices, and diced bell pepper. Sprinkle parmesan on top, then top with about 1 Tablespoon of the muffuletta mix. Close up the sandwiches.
For the whole ciabatta loaf, slice off the top, leaving the sides intact to support the goodies you'll add. Hollow out the loaf a little, and smear the mayo on top and bottom of the loaf and start layering with the eggplant, zucchini, onion, and diced bell pepper inside the loaf. Sprinkle with the parmesan cheese, add muffuletta mix and top off with the onions. Put the lid back on and press gently before cutting.
Yes, ok it's not a Muffuletta but it would be a spectacular fill in until I can get to New Orleans.
That looks great!
Posted by: MyKitchenInHalfCups | April 20, 2007 at 12:55 AM
it is soooooooooooo good! Everything! Seem you worry you can't over-indulge us and so add a bit of mayo... my tastebuds are floating in paradise!
Posted by: gattina | April 20, 2007 at 04:13 AM
This looks better than a real muffaletta to me (who needs all those layers of meat and ham?). Love that there's a bit of serrano chile in it for kick.
Posted by: Lydia | April 20, 2007 at 04:29 AM
What's a muffuletta? And how can it have more esteem than your sandwich?
Posted by: Butta Buns | April 20, 2007 at 05:33 AM
Amfad;jio;erioawhgadk..........droool!
Ah-hem. Sorry 'bout that. The unparalled glory of that sandwich rendered me temporarily incomprehensible.
The veggies... the herbs... the beautiful bread!!
Posted by: s'kat | April 20, 2007 at 06:22 AM
Is it a 'faux muffuletta'? I haven't a clue what a real one is but this looks perfect to me. And, shame on me, I never rinse capers and use more than normally recommended ....I'm a caper pig!
Great bread, too!
Posted by: Katie | April 20, 2007 at 06:28 AM
Now THIS has me mentally making my grocery list and already putting aside time to make this. YUMMY! And quite a pretty sandwich to boot. =)
xoxo
Posted by: Lisa | April 20, 2007 at 07:00 AM
Woah! I love the way you pile on the toppings in the sandwich. It must be great taking a huge bite of of them :)
Posted by: angie | April 20, 2007 at 07:20 AM
Muffuletta is my favorite sandwich name from now on, Sher. ;)
Posted by: Patricia Scarpin | April 20, 2007 at 10:23 AM
That looks delicious. I love sandwiches with grilled veggies, grilling somehow makes everything better!
Posted by: Brilynn | April 20, 2007 at 03:38 PM
Oh Sher, this looks sooo good! I can have this sandwich at anytime of the day!
Posted by: Anh | April 20, 2007 at 04:53 PM
I remember first eating mufalettas in New Orleans. They are just amazing tasting, but this looks just as good. Love the sound of everything here.
Posted by: Kalyn | April 20, 2007 at 08:17 PM
Please wrap one up and send it to me? Hurry! I'm hungry! Thanks!
Posted by: Jenn | April 20, 2007 at 11:54 PM
I've no idea what a Muffuletta is? But the sandwich looks great :) I just wish I could buy ciabatta in my country.
Maybe a recipe...
Posted by: Toggie | April 21, 2007 at 12:16 AM
Oh my God, what a delicous looking sarnie. The bread just asks to be bitten, and how can you go wrong with eggplant? In muy opinion, never!
Posted by: valentina | April 21, 2007 at 05:35 AM
Oh wow! That's some sandwich! Way to go, Sher!
Posted by: Glenna | April 21, 2007 at 07:51 AM
Yum!!!!! That is one fantasic looking sandwich -- who needs meat and cheese?
Posted by: Alisha | April 21, 2007 at 10:01 AM
In general I'm not a huge sandwich person unless the insides explode with flavor...My interest was piqued with the traditional muffuletta, but this version has me doing back flips!
Posted by: Callipygia | April 21, 2007 at 02:49 PM
I can't think of a better host, Sher! I love the sandwich!
Posted by: Ivonne | April 21, 2007 at 03:35 PM
this looks so yummy it makes me wanna grab it and bite it immideately ;o)
Posted by: astrid | April 22, 2007 at 10:56 AM
This sandwich looks amazing. I make a similar grilled veggie sandwich myself. I marinate the veggies in italian dressing and hot sauce for about an hour and then grill them up either outside or on the my indoor grill depending on what the weather is like. When the veggies are cooked but still firm i take them off and put them on whatever bread i have handy (preferably a crusty bread) then i add some cheese, put it in my panini maker and cook until the bread is golden brown and the cheese is melty.
Posted by: Shari | September 19, 2008 at 12:41 PM
This sandwich looks awesome. I always made them on my own, but the Veggie from Subways is also very good.
It is just a little bit to expensive!
Posted by: Flüge Sydney | December 03, 2009 at 02:01 AM
Hey!! Whaddya mean?! I always cut my sandhicwes in fourths!! I agree with Mac. There must be smashing.'Rooster, we have a problem' HAAAH!You make me giggle all the time. Knock it off!
Posted by: Marie | July 03, 2012 at 06:00 PM