Vegetarian Muffulettas With Pickled Iceberg

Name: Vegetarian Muffulettas With Pickled Iceberg
Ingredients: 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; 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

"These pickled iceberg leaves are a good reminder that meat isn’t always required to make a sandwich substantial and well-spiced...."

INGREDIENTS

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½ cup [120 ml] red wine vinegar

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1 cup [240 ml] water

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3 garlic cloves, minced

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1 tablespoon granulated sugar

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1 tablespoon fennel seeds

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1 tablespoon dried oregano

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1 teaspoon pimentón (smoked Spanish paprika)

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2 teaspoons kosher salt

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1 medium head iceberg lettuce, ragged outer leaves and core discarded, remaining leaves separated

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½ cup [120 g] pimento-stuffed green olives, finely chopped

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1 tablespoon capers

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⅓ cup [80 g] mayonnaise

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4 individual sandwich rolls (preferably with sesame seeds on top), halved horizontally

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¼ pound [113 g] thinly sliced aged provolone cheese

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One 7-ounce [198 g] jar roasted red peppers, drained, rinsed, and patted dry with a paper towel

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½ pound [227 g] fresh mozzarella cheese, thinly sliced

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