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.
Artichoke Muffaleta Po’ Boys
Author: Robin Robertson
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
- 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.
- 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.
- To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread.
- Spread the lettuce onto the bottom of each sandwich, followed by tomato slices.
- Top with the relish mixture, a few slices of jalapeños, and the artichokes. Serve at once with Tabasco.
- Enjoy more of our vegan sandwiches and wraps.
3 Comments
Patricia Buchanan
November 17, 2015 at 5:50 pmExcellent! 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
Nava
November 17, 2015 at 6:00 pmPatricia, 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!
Pegii
April 1, 2016 at 5:53 amWhat kind of pickled vegetables? I think I’ll just use pickles.