Being that I don't eat meat, I thought it would be great to come up with a vegan version of the mufaleletta. Mainly because Honey kept talking (in Bobby Flay accent) about how much he wanted a mufaletta. Now it's his favorite meal and he likes to tell everyone how good it is; in his Bobby Flay accent. I mean, what mufaletta is complete without that? Apparently no mufaletta.
It is super easy to make and makes great picnic food. Toss in some salad, a bottle of wine and your Bobby Flay accent and you're good to go. Bonus: if you live in the area (or an area that has this) eat your fantastic picnic at a concert in the park... music goes great with mufaletta (and Bobby Flay accent).
1 loaf of artisan bread
2 or 3 portabello mushrooms
3 or 4 cloves of garlic, smashed or chopped
1 jar roasted red peppers; you can also use the multi colored roasted peppers if you choose
1 jar olive 'spread' or you can make it yourself... I have done both
1 walla walla sweet onion
Salt and pepper
Slice the bread lengthwise (the whole thing) and scoop out most of the soft middle. You can save the soft middle for breadcrumbs or feeding to the birds or feeding to yourself, dipped in olive spread while you put your sandwich together.
De-stem the portabello mushrooms so you have just caps. With a spoon, gently scrape the 'gills' out of the cap. Don't worry about getting 'all' the gills, just get most; do your best.
Heat a pan with a little oil and garlic, then add the portabello mushrooms. Cook the mushrooms until they're soft, then remove and lay on a towel to soak up any extra moisture.
Slice the walla walla sweet onion in large pieces and sautee in the same pan you used for the mushrooms until soft and brown. Set aside for a bit.
Spread the olive 'spread' that you have either bought or made onto both sides of the hollowed out bread. Lay the roasted red peppers over top of the 'spread'. ps... I will post that spread recipe in a bit.
On top of the roasted red peppers, lay the portabellos that you cooked. On top of that, pile on the onions.
Top with a little salt and pepper and close up your little masterpiece. Wrap it TIGHTLY in saran wrap. The point is that you want it to get smashed down. I wrap it up and then put it in the fridge with my LeCreuset lid on top, to smash it down. Let it go for a while... 1/2 hour or so. Pull it out, slice it and enjoy! yummm :)
It's super easy; especially if you use the jarred olive spread. Like I said, I've done it both ways: homemade spread and jarred spread; they are both good. With the jarred spread, I usually add some fresh parsley and marjoram from my garden, and if I'm feeling really sassy, some freshly chopped garlic, which makes it taste more homemade.