Vegetarian Muffulettas With Pickled Iceberg Food

VEGETARIAN MUFFULETTAS WITH PICKLED ICEBERG

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.

VEGETARIAN MUFFULETTA

Steps:

• Cut bread in half and hollow out the bottom, leaving only the crust.
• In food processor, chop gardineira, mushrooms, artichoke hearts and olives along with marinating liquid from jars.
• Spread 1/3 of the veggie mixture on the bottom of the bread.
• Layer with provolone cheese.
• Layer of roasted peppers.
• Layer of watercress.
• Layer of veggie mixture.
• Layer of feta.
• Layer of tomatoes.
• Layer of veggie mixture.
• Top sandwich with other half of bread.
• Wrap sandwich toghtly in plastic and weight or press with a heavy pan or a pan with some cans in it.
• Chill overnight.
• Slice into wedges to serve.

VEGETARIAN MUFFULETTAS WITH PICKLED ICEBERG

Steps:

• PreparationFirst, 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. From Simply Julia: 110 Easy Recipes for Healthy Comfort Food © 2021 by Julia Turshen. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins, Amazon, or Bookshop.