By Annie Ferland
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 4–6 servings
A shared sandwich is a guaranteed crowd-pleaser. I love to make a muffuletta when hosting family or friends for an outdoor lunch out on the veranda. For those who have never heard of this type of sandwich, a muffuletta is made from a round loaf of bread filled with several layers of grilled vegetables and quality deli meats. Don’t hold back (especially on vegetables) and don’t skimp on layers. The more there are, the more wonderful and tasty your muffuletta will be.
- Grilled vegetables, such as:
○ Zucchini, sliced lengthwise, about 1 cm thick
○ Eggplant, cut into rounds, 1 cm thick
○ Red bell pepper, cut into strips
○ Artichoke hearts marinated in oil, drained and coarsely chopped
- 30–60 mL (2–4 tbsp.) extra virgin olive oil
- Salt and pepper
- A large loaf of bread
- 30–45 mL (2–3 tbsp.) store-bought spinach dip or hummus
- Organic deli meats, such as: ○ Organic ham slices ○ Organic turkey slices ○ Organic chorizo
- Quebec cheese of your choice, sliced
- Greens (sprouts, spinach, arugula, etc.)
- Preheat barbecue to medium (about 200 °C (400 °F)).
- Brush vegetables with olive oil. Season generously with pepper and a bit of salt. Grill vegetables for 10 to 15 minutes, turning them a few times during cooking. Set aside.
- Slice off the top of the loaf and scoop out the soft bread inside. Save to use another time.
- Spread spinach dip or hummus inside the bottom half of the loaf. Add a layer of organic deli meats, followed by cheese and grilled vegetables. Top with greens and then the upper crust.
- Cut the loaf into wedges and serve.
Deli meats should be reserved for special occasions, even those made without preservatives. Regardless of whether they contain naturally occurring or added nitrites and nitrates, they are always high in salt and fats. However, when you do want to indulge, organic deli meats are the best choice. You will eat less of it but of higher quality!