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Vegan Muffulettas

A spicy olive salad gives this vegan version of the classic sub a delicious, Creole twist.

10-oz. jar green olives with pimientos, diced
1/4 cup pitted black olives, chopped
1 Tbsp. capers
1 garlic clove, minced
3 Tbsp. minced carrot
1 large celery stalk, chopped
1-2 tsp. hot sauce
3 Tbsp. olive oil
1 loaf crusty bread, cut in 1/2 lengthwise and some of the filling removed
1 pkg. veggie salami (try Yves brand)
1 pkg. veggie ham (try Yves brand)
1 pkg. veggie mozzarella cheese (try Follow Your Heart brand)
2 firm tomatoes, sliced
1 small red onion, thinly sliced

• In a medium bowl, combine the olives, capers, garlic, carrots, celery, and 1/2 of the hot sauce. Set aside.
• In another bowl, combine the olive oil and remaining hot sauce. Brush on the bottom 1/2 of the bread and fill with the olive mixture. Top with the veggie salami, veggie ham, veggie mozzarella, tomatoes, and onion. Top with the other 1/2 of the bread and cut into 6 to 8 pieces.

Makes 6-8 servings