Pesto Veggie Muffuletta

The Pesto Veggie Muffuletta is a delightful twist on the classic New Orleans sandwich, packed with grilled vegetables and robust flavors.

With layers of zucchini, eggplant, roasted red peppers, and cheese, all tucked into a pesto-lined loaf, this sandwich is both hearty and refreshing.

Perfect for picnics or make-ahead meals, the flavors meld beautifully after chilling, making every bite a harmonious blend of textures and tastes.

Pesto Veggie Muffuletta

Pesto Veggie Muffuletta

Prep Time: 40 minutes
Chilling Time: 2 hours
Course: Main Course
Cuisine: American
Servings: 8

Equipment

  • Grill
  • Bowl
  • Whisk
  • Cooking spray
  • Long serrated knife
  • Plastic wrap or aluminum foil
  • Cutting board
  • Knife

Ingredients

  • ¼ cup olive oil
  • 1 Tbs. balsamic vinegar
  • 1 clove garlic minced
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 lb. zucchini sliced lengthwise into ¼”-thick slices
  • 1 12- oz. eggplant sliced lengthwise into ¼”-thick slices
  • 1 round loaf crusty bread 1 lb.
  • ¼ cup sun-dried tomato pesto
  • 1 cup drained roasted red peppers
  • 4 oz. sliced sharp cheddar cheese
  • 3 cups baby spinach 1½ oz.

Instructions

  • Preheat the grill to medium-high for direct-heat cooking. In a bowl, whisk together the oil, vinegar, minced garlic, salt, and pepper.
  • Lightly coat the zucchini and eggplant slices with cooking spray. Grill the vegetables directly on the grill grate for 3-4 minutes per side, until just tender, flipping once.
  • Transfer the grilled eggplant and zucchini to separate bowls. Toss each with 2 tablespoons of the prepared dressing.
  • Using a long serrated knife, slice off the top third of the loaf of bread. Hollow out the bottom portion, leaving a ½-inch border. Reserve the removed bread for another use.
  • Spread pesto evenly on the cut sides of both the top and bottom portions of the bread.
  • Slice the roasted red peppers into thin strips. Layer the cheese in the bottom portion of the bread.
  • Add the eggplant slices on top of the cheese. Layer half of the zucchini slices over the eggplant.
  • Place the red pepper strips on top of the zucchini. Drizzle with the remaining dressing.
  • Add the remaining zucchini slices, followed by the spinach. Place the top of the bread back on.
  • Wrap the entire loaf tightly in plastic wrap or aluminum foil. Refrigerate for at least 2 hours or overnight. When ready to serve, cut the sandwich into 8 wedges.
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Tips & Tricks

  • Grilling Tips: Ensure the grill is properly preheated to medium-high heat for even cooking. Use cooking spray to prevent the vegetables from sticking.
  • Dressing Evenly: Toss the grilled vegetables in dressing while they are still warm to ensure they absorb maximum flavor.
  • Hollowing the Bread: When hollowing out the bread, be gentle to avoid tearing the crust. A half-inch border helps maintain the structure of the sandwich.
  • Layering Order: Follow the layering order as described for the best distribution of flavors and to prevent the sandwich from becoming soggy.
  • Chill Time: Wrapping the sandwich tightly and refrigerating it for at least 2 hours allows the flavors to meld and makes it easier to slice.
Pesto Veggie Muffuletta