Vegetarian Muffuletta
- 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
- 1/2 lb provolone cheese
- 1/2 lb feta cheese
- 1 cup tomatoes, thinly sliced
- Cut bread in half and hollow out the bottom, leaving only the crust.
- In food processor, chop gardineira, mushrooms, artichoke hearts and olives along with marinating liquid from jars.
- Spread 1/3 of the veggie mixture on the bottom of the bread.
- Layer with provolone cheese.
- Layer of roasted peppers.
- Layer of watercress.
- Layer of veggie mixture.
- Layer of feta.
- Layer of tomatoes.
- Layer of veggie mixture.
- Top sandwich with other half of bread.
- Wrap sandwich toghtly in plastic and weight or press with a heavy pan or a pan with some cans in it.
- Chill overnight.
- Slice into wedges to serve.
italian bread, giardiniera, olive, mushrooms, sweet red pepper, hearts, watercress leaf, provolone cheese, feta cheese, tomatoes
Taken from www.food.com/recipe/vegetarian-muffuletta-97967 (may not work)