Pages

Friday, June 25, 2010

Holy Muffuletta!

How in the world had I never made and/or eaten a muffuletta sandwich before???? Sandwiches are my favorite food ever! Well, I'm glad I finally did it, whatever the hold up was. I made the Muffuletta Sandwich recipe from the Veganomicon cookbook, but modified it by adding Tofurkey brand Italian Deli Slices and subbed some herb-marinated tempeh for the eggplant, since it's not yet available at the farmers' market. When it is, I'll be sure to make it again!!! Olives are just wonderful, and a showstopping sandwich like this is a perfect way to let them shine! This awesome recipe was made even better by using a delicious locally-baked crusty bread, from KC-based Farm to Market bread company. Yum City, USA!! ps this went perfectly with a side of tasty vegan potato salad! duh!

5 comments:

Millie said...

My goodness, that looks so good...my mouth is watering right now...thanks for this lovely sandwich...I'll take one to go....LOL...LOL!!!!! Fantasico!

http://nuestracena-vegancuisine.blogspot.com

Stefanie said...

That looks really good. I have been eyeing that recipe ever since buying the book but have not made it yet. The bread looks so fresh and crispy. An all around great looking meal. :)

Babette said...

I've wanted to make that recipe for a long time. It looks so good!

Jess of Midwest Vegan said...

Your blog is awesome! I keep finding myself back here reading all the old posts! I love your recipes and I'm gonna start cooking up a bunch of them! First on the list is a seitan sandwich of sorts...

Just Us said...

That looks delish. I'm going to have to look that one up in the cookbook. I've never made a muffuletta either, but I'm gonna now. :o)