Go Back
mushroom muffuletta sandwiches

Mushroom Muffuletta Sandwiches

These Mushroom Muffuletta Sandwiches is a great vegetarian option with tons of flavor from the toasted ciabatta buns, delicious pesto, creamy provolone cheese, briny homemade muffuletta mix with meaty shiitake mushrooms and topped with arugula!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 2


  • 2 ciabatta buns
  • 2 slices of provolone cheese
  • 2 tbsp pesto
  • 3.5 oz. shiitake mushrooms
  • 1/3 cup jarred roasted red peppers
  • 1/3 cup cup marinated artichoke hearts
  • 1/4 cup kalamata olives
  • 2 tbsp capers
  • Handful of arugula


  • Dice the jarred roasted red peppers, the marinated artichoke hearts and kalamata olives into small pieces and add to a bowl. Mix in the capers.
  • Heat a skillet over medium heat. Slice the shiitake mushrooms.
  • Add a couple tablespoons of oil to the skillet and then sauté the mushrooms until golden brown, about 4-5 minutes. Season with a pinch of salt & pepper at the end of cooking.
  • Slice the ciabatta buns and add the provolone cheese slices to one side. If preferred, toast in a toaster oven or under a broiler for a couple minutes until the cheese is melted.
  • Smear 1 tbsp of pesto on the top of the ciabatta.
  • Layer the muffuletta mix, mushrooms and arugula on the bun. Slice using a serrated knife and enjoy!