Artichoke Muffaleta Po’ Boys

Vegan Muffaletta Po Boys

The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish. Recipe from Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) © 2015 by Robin Robertson. Photos by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

5.0 from 1 reviews
Artichoke Muffaleta Po’ Boys
Author: 
Recipe type: Sandwich
Cuisine: Vegan / Healthy
Prep time: 
Total time: 
Serves: 2
 
The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish.
Ingredients
  • 3 scallions, chopped
  • 1 garlic clove, crushed
  • ⅓ cup pickled vegetables, well-drained
  • ⅓ cup pimiento-stuffed green olives, well-drained
  • 1 tablespoon olive oil
  • 1 (14-ounce) can artichoke hearts, well-drained and halved
  • ½ teaspoon Cajun spice blend
  • 3 tablespoons Creole mustard
  • 3 tablespoons vegan mayonnaise
  • 2 small sub rolls
  • 1 cup shredded lettuce
  • 1 large tomato, thinly sliced
  • Pickled sliced jalapeños
  • Tabasco or other hot sauce, to serve
Instructions
  1. In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside.
  2. Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side.
  3. To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread.
  4. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices.
  5. Top with the relish mixture, a few slices of jalapeños, and the artichokes. Serve at once with Tabasco.

 

Vegan Muffaletta Po Boy sandwiches

 

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3 comments on “Artichoke Muffaleta Po’ Boys

  1. Patricia Buchanan

    Excellent! We used Olive Tapenade instead of the first 5 ingredients cuz we had no idea what you were talking about as far as pickled vegetables?????

    We used gluten free toasted hoagie rolls too

  2. Nava

    Patricia, I’m glad you enjoyed Robin’s recipe. And it’s always great to be able to do your own tweaks and make it your own. Tapenade is a great idea!

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