Name: Vegetarian Muffuletta Sandwiches With Pickled Iceberg
Yield: Makes 4
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

Three vegetarian muffuletta sandwiches with pickled lettuce mozzarella and red peppers on a plate one sliced to reveal...

Photo by Joseph De Leo, Food Styling by Christopher Barsch

Traditionally filled with lots of cured Italian meats and cheeses, muffulletta sandwiches are as iconic to New Orleans as Leah Chase’s gumbo. This vegetarian version has the spirit of the original, but is its own thing. The pickled iceberg leaves remind me that meat isn’t always required to make a sandwich substantial and well-spiced. Feel free to put some thinly sliced cucumbers or onions in the leftover brine and store in a jar in your refrigerator for up to a week.

Recipe notes

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