Muffaletta

I've been longing for a muffaletta sandwich. The kind you can get in the French Quarter in New Orleans. It has been a terribly long time since I've had one, so I decided to concoct my own vegan version. It was so very good! I started with a sourdough round from my local bakery, I bought some marinated olives, a jar of marinated veggies, vegan "cheese" slices, tofurky ( the only vegan "meat" I like), plus some old hot peppers, jarred, roasted red peppers, and baby greens that were already in my fridge. This was SO GOOD! I'll definitely make it again, and again, and again!
              
                      You'll need: a round sourdough (or any rustic bread you like)
                                          some marinated olives (several different types mixed together is nice)
                                         a jar of marinated, mixed vegetables
                                          jarred roasted red peppers
                                         hot peppers, if you like them
                                         vegan cheese slices ( I used Galaxy Nutritional Foods American Flavor)
                                         vegan cold cuts, a mix would probably be more authentic, but I used tofurky
                                         lettuce (I went with the mixed baby greens that were in my fridge)
                                        something to weigh the sandwich down with
 
1. Slice the sourdough in half so you have a top and a bottom. Remove a bunch of the bread from inside (little sprout #1 enjoyed dipping the insides in her soup at lunch while I made the sandwich).

2. Layer everything on in what ever order makes sense to you, but you really want the oil from the olives to mix in with everything.

3. Put the top on and weigh that sandwich down! I put mine in a large pot and put a cast iron skillet on top with some soy milk boxes in the skillet for weight. Use what you have to make it work. And leave it for a couple hours.

4. Cut it up, mine was cut in four pie shaped wedges, but how ever you want to do it is fine.

That's it! Easy peasy, and so good.  It taste's really yummy with an icy cold root beer.