Veggie Muffaletta with Baguette Republic Bread

My favorite sandwich at was the Veggie Muffaletta. Sadly, it no longer exists for some unknown reason. Although the portobella mushroom sandwich that replaced it is quite good, I miss the muffaletta.

To help myself cope with this devastating loss, I figured out how to make a reasonable approximation at home. Mine's a little bit different, but that's what makes cooking fun.

I stopped by the Wednesday Farmer's Market last week and visited Baguette Republic. I'd never had their bread before, so I was eager to try it out. Baguette Republic is a wholesale bakery located in Sterling, VA. They provide bread to restaurants and stores all over the D.C. Metro area.

I bought a whole wheat loaf, and it was heavenly. It was dark and rich, which makes sense, considering that I saw molasses on the ingredient label. It had a hint of sweetness that compliments the olive tapenade, the anchor of the sandwich, quite well.

Veggie Muffaletta with Baguette Republic bread

• 1 jar green olives
• 4 tablespoons olive oil
• 2 tbs capers
• 3 cloves of garlic
• 4 slices of Baguette Republic wheat bread
• 1 zucchini
• 1 yellow squash
• 1 cup portabella mushrooms (I used baby bellas)
• pepper to taste
• 4 slices of mozzarella cheese

Preheat your oven to 350.

Prepare the olive tapenade by combining olives, 2 tbs. olive oil, capers and garlic in the blender. Add a little pepper to taste.

Cut your zucchini and squash in half, then slice lengthwise. Saute along with the mushrooms, using the remainder of the olive oil.

Slice your bread and spread the tapenade on the bottom. Pile on the zucchini and mushrooms, and top with mozzarella cheese. Bake at 350 for about 10 minutes, or until cheese is melted.

Makes 2 sandwiches (with plenty of tapenade left over for dipping!).