Make a muffaletta

My Whole Foods started carrying BE Hive vegan meats, so I've picked up the deli slices and the pepperoni. Both products are outstanding — the deli slices are razor thin and the pepperoni is a flavor bomb. BE Hive has a recipe for a muffaletta on its website, which is what this sandwich is adapted from. BE Hive's recipe can be found here: https://thebehive.com/blogs/recipes/vegan-muffaletta-with-pepperoni-deli-slices … or you can follow the steps below, going through the photos in reverse order …

5) Bake or buy a rounded roll topped with sesame seeds. I picked up these at Harris Teeter. Cut in half and drizzle with a little olive oil and then put in 385° oven for about 3 minutes.

4) Make an olive salad. I picked up a few varieties from my HT's olive bar, chopped 'em up and added to a bowl with a chopped shallot, piquante peppers, olive oil, red wine and sherry vinegars, dried oregano & thyme, minced garlic, capers, smoked paprika, salt and cracked pepper. I'm sure you can buy olive salad in the grocery store, but I'm also sure it won't be nearly as good as the one you make at home.

3) Apply a layer of the olive salad to the bottom half of the sandwich roll. Top with a layer or two of BE Hive deli slices and BE Hive pepperoni and then a slice of FYH provolone. Add one more layer of the deli slices, pepperoni and cheese and then top with one more layer of olive salad and some chopped parsley.

2) Apply a tiny bit of mayo to the top half of the roll and then place over sandwich.

1) Wrap the sandwich in parchment paper and press down slightly. Wait a few minutes — the dressing from the olive salad will flavor the bread, and all the ingredients will get to know each other. Cut it half, admire that cross-section, and then enjoy!