If, like me, you’re clinging to the summer glory days of tomatoes, zucchini, peppers, and the like, this recipe is a shout-out to you. I know I should probably be featuring pumpkin-themed recipes at this point and talking about the chill in the air and how the wind brings the scent of cinnamon and rising dough wafting from my neighbor’s window, but seriously, it’s only September. And besides that, I don’t even know if my neighbors have things to waft my way, besides fertilizer. I don’t know my neighbors, actually. (Yet. Yet, I said!) Additionally, the wind poses a few problems for people like me who love to cycle, and people like me who like to not be cold in the winter.
Now that I’ve talked about why this is a summer recipe, let’s get on with it. Like the panzanella I featured a while back, this one also came from my days at an upscale, university café. In the late morning, an aluminum pan would come to the café filled with roasted vegetables. To that we would add sautéed mushrooms and a fresh slice of tomato. This comprised the sandwich guts. It was served on a crusty ciabbatta (I believe; J-Dawg, you can correct me), which we slathered in a rosemary-spiked mayo.
At least a few of us, upon leaving that café, had a strong aversion to mayo; it was the life-blood of that place. The vegetables are still roasted, but the “spread” is a bit of melted feta. I also roasted the tomatoes, instead of using fresh, whole slices. I love the whole vegetables appearance of this sandwich—you know exactly what you’re eating, and the tomatoes actually serve to bind it together.
Traditional muffalettas use an olive salad and a heap ‘o meat and cheese, but there are plenty of sub sandwiches out there already. I wanted this to showcase the fresh vegetables, the heat to draw out their flavor and marry with leeks and fresh, pungent rosemary. I think you’ll like the results. Let me know what you think.
Note: this can be made ahead of time, and is ready for vegan-izing.
My Mighty Muffaletta
From “raw” to eating: 30 min., appx.
Makes: a pile, 4 servings
2” feta cheese (if in block form) or 3-4 T
4-6 ciabatta rolls (I get mine at Costco)
Preheat oven to 450 F. Combine vegetables in a glass baking dish, sprinkle leeks and garlic over top, and toss with olive oil. Sprinkle with kosher salt and a few cracks of black pepper. Roast in oven for appx. 20-25 min.
While the vegetables roast, slice ciabatta rolls in half horizontally. Turn a pan on medium heat. When it’s heated up, toss in feta. Turn the heat down to low; the residual heat from the pan will melt the feta nicely. Spread 1 T (or however much you like; the Midwestern Meateater, who is also lactose-intolerant, is ironically always adding more cheese…I suspect because of its meat-like qualities).
When the vegetables have roasted, remove from oven and top each of the ciabatta rolls with vegetables, making sure that each sandwich gets some of each vegetable. You’re not going for a zucchini sandwich here.
Optional: For the meat-eaters, include two pieces cooked (not to crispy) turkey bacon on their muffalettas. The Midwestern Meateater has a metabolism to die for, so I’m always trying to bump up the calories for him. I always do it in a healthful way, though—so turkey bacon it was this time. It adds a few calories without sacrificing nutritional value. Said the Midwestern Meateater about this sandwich, which was meant to be filled primarily with vegetables, “Yeah,the bacon really makes it.” Well, I tried.