I couldn’t stop eating these Sun Dried Tomato and Mushroom Muffuletta Sandwiches. This recipe is meaty, colorful and a little salty, they’re packed with ingredients you can find any time of year.
Preparation Time: 20 minutes
Serving Size: 1 Sandwich
1 package (8 ounces) sliced button mushrooms
½ cup drained bottled hot or mild pickled vegetables (jardiniere)
¼ cup plus 1 tablespoon coarsely grated Romano cheese, divided
2 tablespoons each: chopped pimiento stuffed green olives and chopped drained sun dried tomatoes in olive oil
2 tablespoons chopped Italian parsley
4 small whole-wheat pita bread loaves, such as Sahara brand
1 cup packed spinach or arugula leaves
In a medium bowl, combine mushrooms, vegetables, ¼ cup cheese, olives, sun-dried tomatoes, and parsley; mix well. Cut pitas in half. Line each pocket with spinach and fill with mushroom mixture. Sprinkle with remaining 1 tablespoon cheese.
For a pleasant textural contrast, toast the pitas before assembling the sandwiches. These sandwiches are perfect for picnics. Wrap each in plastic wrap and refrigerate up to 6 hours before serving. Colorful sweet potato chips (such as Terra brand) make a delightful accompaniment.
Chopped pitted calamata olives or Spanish green olives may be substituted for the pimiento stuffed olives. Chopped fresh chives may be substituted for the parsley. A mixture of ¼ cup each hot and mild pickled vegetables may replace the ½ cup of one.