VEGETARIAN MUFFULETTAS WITH PICKLED ICEBERG

Vegetarian Muffulettas With Pickled Iceberg image

Provided by Julia Turshen

Yield Makes 4

Number Of Ingredients 18

For the pickled iceberg:
½ cup [120 ml] red wine vinegar
1 cup [240 ml] water
3 garlic cloves, minced
1 tablespoon granulated sugar
1 tablespoon fennel seeds
1 tablespoon dried oregano
1 teaspoon pimentón (smoked Spanish paprika)
2 teaspoons kosher salt
1 medium head iceberg lettuce, ragged outer leaves and core discarded, remaining leaves separated
For the sandwiches:
½ cup [120 g] pimento-stuffed green olives, finely chopped
1 tablespoon capers
⅓ cup [80 g] mayonnaise
4 individual sandwich rolls (preferably with sesame seeds on top), halved horizontally
¼ pound [113 g] thinly sliced aged provolone cheese
One 7-ounce [198 g] jar roasted red peppers, drained, rinsed, and patted dry with a paper towel
½ pound [227 g] fresh mozzarella cheese, thinly sliced

Steps:

First, make the pickled iceberg:
Place the vinegar, water, garlic, sugar, fennel seeds, oregano, pimentón, and salt in a small saucepan over high heat. Bring the mixture to a boil, stir to dissolve the sugar and salt, and then turn off the heat.
Working with 1 leaf at a time, place the lettuce into a large bowl and pour a little of the hot brine on each leaf as you layer them in the bowl. Pour any extra brine into the bowl. Let the mixture cool to room temperature (at this point you can cover the bowl in plastic and refrigerate it for up to a day). Once the brine cools, drain the iceberg (save the brine for another use or discard) and pat dry the leaves with a kitchen towel.
Next, finish the sandwiches:
While the lettuce is cooling down, stir together the olives, capers, and mayonnaise in a small bowl.
Divide the olive mixture between the tops and bottoms of each roll. Layer each sandwich evenly with provolone, peppers, pickled iceberg, and mozzarella. Close each sandwich and wrap each one tightly in plastic wrap.
Place a flat surface (like a cutting board or sheet pan) on top of the sandwiches and put something heavy on top (like a cast-iron skillet or a few cans of beans). Let the sandwiches sit for at least 1 hour at room temperature (or a day in the refrigerator, but bring to room temperature before serving).
Unwrap the sandwiches, cut each in half, and serve.