The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish.
Robin Robertson’s new book – Cook the Pantry – is such a perfect fit for my cooking style. The book promises that recipes take 20 minutes or less using food that you have on hand. The recipes are based on pantry items: things from cans, jars, and the freezer. Roberton combines these staples with fresh ingredients for beautiful, quick meals. These artichoke muffaletta po’ boys are a great example of this cooking style at work.
When you think of cooking with frozen and canned food, you probably picture boring, tasteless plates of mushy veggies and bland potato products. But pantry cooking doesn’t have to be that way! I’m a big fan of using pantry foods, and it was refreshing to see another vegan cook embrace the freezer, jar, and can.
If you skip cooking because of time constraints or think that making vegan food is too involved, I can’t recommend Cook the Pantry enough.
These sandwiches were delightful, and so easy to make. I couldn’t find sub rolls, so I substituted large hot dog buns instead. On the smaller buns, there’s enough filling for three to four sandwiches, rather than two.
Artichoke Muffaletta Po’ Boys
Yield: 2 servings
The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish. (Recipe from Cook the Pantry © 2015 by Robin Robertson. Used by permission Vegan Heritage Press LLC.)
- 3 scallions, chopped
- 1 garlic clove, crushed
- 1/3 cup pickled vegetables, well-drained (I used pickled daikon, because why not?)
- 1/3 cup pimiento-stuffed green olives, well-drained
- 1 tablespoon olive oil
- 1 (14-ounce) can artichoke hearts, well-drained and halved
- 1/2 teaspoon Cajun spice blend
- 3 tablespoons Creole mustard (I used spicy mustard.)
- 3 tablespoons vegan mayonnaise
- 2 small sub rolls
- 1 cup shredded lettuce (I used baby spinach.)
- 1 large tomato, thinly sliced (I used grape tomatoes.)
- Tabasco or other hot sauce, to serve (I used my green sriracha.)
- In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside.
- Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side.
- To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices. Top with the relish mixture, a few slices of jalapeños, and the artichokes.
- Serve at once with Tabasco.