This is a bit of a silly post, but it is similar to a muffuletta, but a quick, easy version of it. The muffuletta is notoriously NOT a vegetarian sandwich, so I decided to branch off and make my own version. I realize it’s pushing it a bit to call it a muffuletta, as I really don’t have the olive salad on it, but it’s my website and I say it’s a version.
Ingredients:
¼ of a yellow and red bell pepper, chopped
7-8 green olives, sliced
2 tablespoons olive oil
Bread (made without egg for a vegan sandwich)
Tomato
Pickles
Hummus
Mustard
Tofurky sliced “meats”
Heat the olive oil on medium heat, and add in the peppers and olives. I cooked them until the peppers were getting brown, and they were hissing slightly. While they cook, I sliced my bread. On one side, I put mustard, and on the other, a garlic hummus. Once the peppers and olives were nice and cooked, I put them on the sandwich, on the hummus side. The olive oil mixes well with the hummus. Then I added pickles (homemade by my grandmother from homegrown cucumbers) and then a few slices of tomato, the tofurky slices, and then close the sandwich with the mustard side of the bread (and yes, I realize I just talked you through putting a sandwich together).
This is WAY too good! ENJOY!
One of my favorite things growing up used to be when my mom would make kielbasa, pinto beans and sauerkraut in the crockpot. She only did it once in a while, for events like the Super Bowl, and usually in the winter months. I cooked this a few months ago, I am just a little slow on the posting. File this away for that first chilly day this year! It’s so easy to do, and in the winter, I find the crockpot is my best friend!