Grilled Portabella Muffuletta Sandwich
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian take on the New Orleans classic, featuring grilled portabella mushrooms with a briny olive-caper relish on crusty bread. Hearty and satisfying for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 c. sliced green olives + 1 tbsp. liquid from jar
- 1/4 c. sliced kalamata olives
- 1/4 c. cauliflower florets (broken into very small pieces)
- 1/4 c. sliced jarred artichoke hearts
- 1/4 c. diced roasted red peppers
- 2 tbsp. diced celery
- 5 pepperoncini (thinly sliced)
- 1 garlic clove (crushed)
- 1 tbsp. capers
- 1 tbsp. olive oil
- 1 tbsp. red wine vinegar
- 1 tsp. dried oregano
- freshly ground pepper
- 1 large loaf ciabatta bread (halved lengthwise)
- olive salad
- 4 large portabella mushrooms (gills removed)
- olive oil mister or cooking spray
- salt + pepper to taste
- 4 slices provolone cheese
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 2465mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 522mg
- Calcium
- 369mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2465MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.