Friday, October 12, 2012

Emeril's Serious Sandwich The Eggplant Muffuletta

Looking for a meatless alternative to the traditional Muffuletta?  Emeril has the perfect option in his new book Kicked Up Sandwiches which is due to be released Oct. 16, 2012. Tuesday is also the day I will be announcing the winner of the Emeril cookbook contest being held here on the blog. (see below for details)

The Eggplant Muffuletta is made with thinly sliced oven roasted eggplant instead of the traditional salami. It's topped with a a homemade New Orleans-style olive salad, and a fresh basil spread. Most definitely a winner if you ask me

Eggplant Muffuletta


  • 2 medium eggplants (about 1 1/2 pounds), trimmed and cut into 1/2-inch-thick rounds
  • 1/2 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 loaf seeded Italian bread
  • Basil Spread
  • 2 cups New Orleans-Style Olive Salad
  • 4 ounces sliced mozzarella cheese
  • 4 ounces sliced provolone cheese


1. Position an oven rack as close to the broiler unit as possible, and preheat the broiler.

2. Arrange the eggplant slices in a single layer on two lightly greased baking sheets. Using a pastry brush, lightly brush both sides of the slices with the olive oil. Season both sides with the salt and pepper. Broil the eggplant, in batches, until the slices are tender and lightly browned and have released most of their moisture, 10 to 12 minutes. Remove from the oven and keep warm.

3. Reduce the oven temperature to 350°F and move the oven rack to the center position.

4. When you are ready to assemble the sandwiches, slice the loaf of bread in half horizontally. Using a pastry brush, spread the bottom half with a generous amount of Basil Spread.

5. Spread the olive salad (with its olive oil—do not strain) over the top half of the loaf. Layer the sliced mozzarella and provolone on top of the olive salad, and then layer the slices of eggplant. Place the bottom half of the sandwich on top and lightly press. Quickly and carefully turn the loaf over so that the olive salad side is on top.

6. Place the muffuletta on a baking sheet lined with parchment paper, and bake until the cheese has melted, the muffuletta is heated through, and the bread is slightly crisp, about 12 minutes.

7. Remove the baking sheet from the oven and carefully transfer the loaf to a cutting board. Press lightly, and cut the loaf into 4 sections. Serve immediately.

Yield: 4 sandwiches

Basil Spread
  • 1 1/2 teaspoons minced garlic
  • 1 cup packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon salt


In a food processor or blender, process the garlic and basil on high speed while adding the olive
oil in a slow, steady stream. Continue to process until well blended. Season with the salt.
Use immediately, or cover and refrigerate for up to 1 week.

Yield: About 1/2 cup

Olive Salad
  • 1 quart large pimento-stuffed green olives, drained and roughly chopped
  • 1 1/2 cups large Greek black olives, drained, pitted, and halved
  • 1 1/2 cups extra-virgin olive oil
  • 1 1/2 cups vegetable oil
  • 1 cup pickled cauliflower, drained
  • 3 to 4 ribs celery, thinly sliced on the diagonal
  • 2 medium carrots
  • 1/2 cup pepperoncini, drained and halved
  • 1/3 cup cocktail onions
  • 1/4 nonpareil capers, drained
  • 2 tablespoons minced garlic
  • 2 teaspoons Emeril's Original Essence or Creole Seasoning
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon celery seeds
  • 2 tablespoons chopped fresh oregano leaves


Combine all ingredients in a large nonreactive bowl and mix well. Place in a large
 nonreactive jar (preferably glass) and store, tightly covered, in the refrigerator.
The salad should be made at least 24 hours before using and only improves with age.
You can keep it for up to 2 months in the refrigerator.
 ****Contest Details****

Want to win a copy of Kicked Up Sandwiches?  Here's all you have to do.  Leave a comment on this post tell me what your favorite sandwich is.  I will randomly pick a winner on Oct. 16th.

For additional entries:

Follow me on Facebook and leave a comment here letting me know
Follow Emeril on Facebook and leave a comment here letting me know
Follow Morrow Cookbooks on Facebook and leave a comment here letting me know.


1 comment: