Grilled vegetable & deli meat muffaletta for two

Grilled vegetable & deli meat muffaletta for two
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I LOVE to make this sandwich recipe when I have friends over for lunch. Muffaletta is a New Orleans recipe that I recently discovered and that made me fall in love with the sandwich world all over again. Basically, it’s a round loaf stuffed with layers of different ingredients.

I’m planning to release a single-serving muffaletta recipe soon, so you can take it to work for lunch. 

  • ServesServes 6
  • Prep time15 min
  • Cook time45 min
  • Timeout-
  • FreezingNe se congèle pas.


  • 1/2 cup mayonnaise
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh basil, chopped
  • Salt and pepper, to taste
  • 2 zucchinis, cut into 1/3-inch slices
  • 1 eggplant, cut into 1/3-inch slices
  • 2 peppers (red and yellow), julienned
  • 2-4 tablespoon olive oil
  • 1 large bread loaf
  • 8 slices ham
  • 12 slices Genoa salami (For those of you in Quebec, try Nostrano cold meats. They are made in Montreal’s Little Italy and available in any grocery store)
  • 12 slices cheese of your choice
  • 1 1/2 cup arugula


  1. Preheat the oven to 375˚F.
  2. In a small bowl, combine the mayonnaise with the oregano and basil. Season, then refrigerate.
  3. Line a baking sheet with parchment paper and place the vegetables on it. Brush the vegetables with olive oil and season. Bake for 45 minutes, turning them a few times throughout cooking.
  4. Cut off the top of the loaf and hollow out the bread.
  5. Spread mayonnaise on the inside of the loaf and garnish with layers of grilled vegetables, ham, salami, and cheese, until there are no ingredients left.
  6. Top with arugula and replace the top of the loaf.
  7. Cut the sandwich and wrap each serving individually. 
Recipe published on August 19, 2018