November 17, 2022

Stonemill Bakehouse Vegetarian Muffaletta Sandwich

Recipe: Tara O'Brady

This flavor-packed sandwich is a vegetarian twist on a New Orleans’ classic! Cookbook author Tara O’Brady created the gourmet sandwich recipe using Stonemill Bakehouse Roasted Garlic and Sea Salt bread, a tangy olive salad, and plenty of grilled vegetables.  Watch Tara O’Brady make the recipe here!

Presented by:


  • 1 cup mixed olives of your choice, pitted (Cerignola, Castelevatrano, Picholine, etc.)
  • 3/4 cup giardiniera mix, pickled antipasto mix, or similar
  • 1/4 cup marinated artichokes
  • 2 teaspoons preserved Calabrian chiles, or to taste
  • 1 tablespoon capers, drained
  • Red wine vinegar, as needed
  • Extra-virgin olive oil, as needed
  • 8 slices Stonemill Bakehouse Roasted Garlic and Sea Salt bread
  • 8 slices grilled eggplant
  • 8 to 10 grilled zucchini slices
  • 2 grilled portobello mushrooms, sliced thinly
  • 4 roasted red bell peppers from a jar
  • 4 slices provolone cheese
  • 2 cups loosely packed baby arugula and spinach mix



  1. Pile the olives, giardiniera mix, artichokes, chilies and capers on a board.
  2. Chop the vegetables fairly fine, until a rough relish. Scrape into a small bowl and check for balance of oil and vinegar, adding a splash of either as needed. 
  3. Lay 4 slices of Stonemill Bakehouse Roasted Garlic and Sea Salt Bread on the board. Spread with some of the olive salad.
  4. Divide the grilled vegetables evenly between the sandwiches, stacking neatly, and making sure to trim the slices to fit without much overhang (this will aid in wrapping the sandwiches later).
  5. Top with the provolone, followed by a handful of greens and more olive salad. Gently press a second slice of Stonemill Bakehouse Roasted Garlic and Sea Salt Bread on top. 
  6. Eat right away, or wrap tightly in parchment paper and refrigerate for up to six hours.