Our unique twist on the classic Muffuletta sandwich. Our rendition pays homage to the iconic flavors of the original, but with a farm-fresh and plant-based spin. Instead of traditional Italian meats, we’ve elevated the sandwich using our Root Vegetable Slices.
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1 package of The Chef’s Garden Root Vegetable Slices
1 cup mixed olives, chopped
1/2 cup giardiniera (pickled vegetables), chopped
1/4 cup roasted red peppers, chopped
2 tablespoons capers, drained
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 cup extra-virgin olive oil
Salt and black pepper to taste
Mini slider buns
Provolone cheese, sliced
Sauté the Root Vegetables Slices in a hot pan until the slices are tender and slightly crispy.
In a bowl, combine chopped olives, giardiniera, roasted red peppers, capers, minced garlic, dried oregano, olive oil, salt, and black pepper. Mix well and set aside to let the flavors meld.
Slice the mini slider buns in half. Layer with a few slices of root vegetable slices. Add a spoonful of olive salad on top of the vegetables. Place a slice of provolone on the olive salad. Top with the other half of the slider bun.
Arrange the sliders on a serving platter. Serve immediately
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