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Artichoke Muffaleta Po Boys

Muffaletta Po Boys

In less than a month my new book, Cook the Pantry, will hit the shelves.  In anticipation of that, I want to share one of my favorite recipes from the book: the Artichoke Muffaleta PoBoys.  It combines the best of two popular New Orleans culinary icons to create the ultimate sandwich. If you love artichokes and olives as much as I do, then this is the sandwich for you. I hope you enjoy it as much as I do!

With 100 recipes using on-hand ingredients and with gorgeous recipe photos by Ann Oliverio, Cook the Pantry is available for pre-order now on Amazon and will be available in mid-October wherever books are sold.

Artichoke Muffaleta Po’ Boys
Makes 2 servings

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

3 scallions, chopped
1 garlic clove, crushed
1/3 cup pickled vegetables, well-drained
1/3 cup pimiento-stuffed green olives, well-drained
1 tablespoon olive oil
1 (14-ounce) can artichoke hearts, well-drained and halved
1/2 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

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.


Cook the Pantry Front Cover LO-RES 8-17-15


{ 9 comments… add one }

  • Cheryl September 14, 2015, 9:56 pm

    Just had this for dinner and it was SO good! My husband asked if we could have it again tomorrow 🙂 Thanks!

    • Robin September 14, 2015, 11:04 pm

      Thanks, Cheryl. I’m so glad you enjoyed it!

  • Lakshmi Mahas September 21, 2015, 1:58 am

    Oh! this thing looks so good. I want to try this now.

  • Jennifer September 22, 2015, 9:53 am

    This looks great! I LOVE your books and for some reason haven’t been by your blog yet sorry about that! Now that I know…I will be visiting more! Thanks for all you do!

  • Tina September 28, 2015, 12:59 pm

    My husband and I just turned vegan about a year ago. I’m still working my way through your slow cooker recipe (had a long break from cooking mid-year). But I just love all of your recipes. I’m wondering, for this recipe, do you think something like red peppers would sub well for the olives? We have never loved olives, but we do love artichokes and sandwiches! 🙂

    • Robin September 28, 2015, 1:04 pm

      Olives play a key role in the relish for a muffaleta sandwich, however, if you’re not an olive fan, you should be able to use one or more of the following substituted: roasted red peppers, pickled peppers, capers, and pickled veggies (such as Giardiniera). I hope it turns out well — let me know!

  • Alison October 25, 2015, 12:16 pm

    This is absolutely fantastic! Even my husband, who NEVER likes vegan food, said he loved it. Thanks for such a great recipe!

    • Robin October 25, 2015, 1:23 pm

      Thanks so much Alison. You made my day!

  • carrie August 25, 2016, 12:55 pm

    This looks great, but can you explain what you mean by pickled vegetables? Those haven’t been in my repertoire….

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