VEGETARIAN ROASTED RED PEPPER AND OLIVE MUFFULETTA

Every time we go to New Orleans, we have to grab a muffuletta. Many folks argue over who makes the best one, but really, they're all delicious. What’s not to love when there’s delicious bread, meaty olive dressing, spicy Creole mustard, and melted cheese?

Before you make this classic sandwich, be sure to visit the olive bar at almost any specialty store. It’s best to select a mix of different kinds of olives in order to add to the complexity of the dish. Be sure to grab plenty from the spicy bin to give your olive dressing some kick. We also like to use fresh cauliflower and carrots in place of pickled ones. This cuts down on the salt in the dish and makes it more palatable.

Muffuletta bread may be tough to find outside of the South; if it isn’t available at your local deli, just use a light focaccia bread in its place.

2 cups spicy, pitted olives (green, black, and kalamata)

1 large rib celery (about ½ cup, sliced)

1 ½ cups thinly sliced cauliflower

1 medium carrot (about ½ cup sliced)

1 ½ teaspoons Italian seasoning mix

3 cloves garlic, crushed

¾ cup olive oil

¾ cup white vinegar

2 10-inch muffuletta breads

2 tablespoons olive oil mayonnaise, divided

4 tablespoons Creole mustard, divided

14 ounces sliced cheese (Provolone or Swiss)

4 roasted red peppers (fresh or jarred)

2 medium tomatoes (sliced)

2 cups chopped romaine lettuce (optional)

12 pepperoncini peppers (on the side)

Using the slicer blade on your food processor, slice the olives, celery, cauliflower, and carrot. Place the sliced vegetables into a 2-quart container; add the Italian seasoning mix, crushed garlic, olive oil, and vinegar. Allow the mixture to marinate and the flavors to meld for a day. The longer you leave it, the better it will be.

Preheat your oven to 350 degrees F. Slice the muffuletta bread in half. On the bottom half of each, spread half of the olive dressing. On the top slices, spread one tablespoon of mayonnaise and two tablespoons of Creole mustard and then add half of the cheese on each in an even layer.

Place the top halves on a baking sheet in the oven for 15 minutes or until the cheese is melted. Pile the roasted red peppers, tomatoes, and lettuce on top of the olive dressing. Place the top on each sandwich. Slice into quarters. Serve immediately with peppers.

Makes 2 large sandwiches, which is enough for 6 to 8 servings.