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The New Orleans classic sandwich is served on white bread, and typically contains layers of salami, ham and other meats. This vegetarian version uses whole-wheat bread, and goat cheese stands in for the traditional provolone for a fresh twist.
1 cup chopped green olives
1 cup chopped Kalamata olives
½ small red onion, finely chopped
2 Tbs. tarragon
1 Tbs. Dijon mustard
4 garlic cloves, pressed in a garlic press
½ cup olive oil
1 loaf muffaletta bread or Italian bread
1½ cups crumbled goat cheese
1 cup spinach leaves
1. In a medium bowl, combine olives, onion, tarragon, mustard, and garlic, and stir to mix well. Stir in olive oil.
2. Halve muffaletta loaf lengthwise, and spread olive mixture on both sides of bread. Scatter goat cheese over muffaletta mixture. Layer spinach leaves on top and cover with top part of bread. Press down gently but firmly, and let stand for 5 minutes to allow flavors to blend.
3. To serve, cut sandwich in 6 sections on the diagonal. Arrange one section of sandwich on each serving plate, and serve immediately.
PER SERVING: 565 CAL; 15 G PROT; 36 G FAT (8 G SAT FAT); 45 G CARB; 14 MG CHOL; 1335 MG SOD; 5 G FIBER; 0.6 G SUGARS