epicurious4.0
Vegetarian Muffuletta Sandwiches With Pickled Iceberg
These pickled iceberg leaves are a good reminder that meat isn’t always required to make a sandwich substantial and well-spiced.
👥 4 Servings👤 Julia Turshen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●pan
- ●skillet
- ●cutting board
📝 Preparation Steps
1
First, make the pickled iceberg:
2
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.
fennel seeds1 tablespoondried oregano1 tablespoonpimentón (smoked Spanish paprika)1 teaspoon
3
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.
4
Next, finish the sandwiches:
5
While the lettuce is cooling down, stir together the olives, capers, and mayonnaise in a small bowl.
capers1 tablespoon
6
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.
7
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).
8
Unwrap the sandwiches, cut each in half, and serve.
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