Vegan Muffaletta with Pepperoni + Deli Slices

An easy and flavor packed vegan take on the italian deli classic: the Muffaletta! All you need is a couple packs of BE Hive seitan and this recipe for a vibrant and tangy olive salad to wow your lunch crowd

SERVING:  1 big Muffaletta 

PREP TIME: 20 mins

COOK TIME: 5 mins

ALLERGENS: Wheat, Soy

INGREDIENTS: 

1 Muffaletta Roll - we got ours from our local sandwich heroes Fat Belly Pretzel
1/2 Package BE Hive Deli Slices
1/2 Package BE Hive Seitan Pepperoni
4 slices of Vegan provolone cut into triangles
¼ c good Olive oil

OLIVE SALAD:

1 - 4 oz tin of chopped black olives
½ c castelvetrano olives, chopped
2 T spicy chopped giardiniera
¼ c banana peppers, chopped
1 T capers
1 shallot, minced
3 T packed chopped parsley
1 T dried Italian herbs
½ tsp garlic powder or 2 cloves minced
3 T extra virgin olive oil
2 T red wine or sherry vinegar 
1 T lemon juice
Salt and pepper to taste

INSTRUCTIONS:

First make your olive salad. Add all the ingredients to a bowl and mix thoroughly. This will be enough for 2 sandwiches and the extras are a great condiment to have in your fridge for later.  Let sit while you toast your bread.

Turn your broiler on medium high. Slice your roll in half and slather olive oil on the insides of it with good olive oil. Place in the broiler, inside up and toast until golden brown.

Begin building the sandwich with a hearty layer of olive salad. Next layer ¼ of the package of Deli slices, next about 20 slices of pepperoni, then 4 triangles of cheese. Repeat this with another layer of deli slices, pepperoni and cheese then top with another ¼ c of olive salad. Top with your other half of bread and enjoy! 

Layer up that sandwich!