The flavors in this sandwich get more delicious and robust as it sits. Assemble it in the morning, and when lunchtime comes around, the peppery mustard greens will have become tender and mild, while the bread and mozzarella will have soaked up the briny olive vinaigrette. It can hang out and get squished in the bottom of your bag for hours and will taste all the better for it. (For extra protection from vinaigrette spillage, place in a reusable plastic bag first.) This dish is part of theBon AppétitGuide to Actually Enjoying Your Lunch at Work. Find more recipes, tips, and trickshere.
Ingredients
Makes two 10" sandwiches
Step 1
Zest lemon into a medium bowl. Cut lemon in half and squeeze juice into same bowl. Add vinegar, parsley, salt, red pepper flakes, oregano, and sugar and whisk to combine. Whisking constantly, stream in oil until dressing is emulsified. Reserve half of dressing in a small bowl.
Step 2
Add beans to remaining dressing and mash with a fork or potato masher until mostly mashed. Divide dressed beans between bottom halves of each roll.
Step 3
Place greens in same bowl beans were in (no need to wipe out). Add 2 Tbsp. reserved dressing and massage with your hands until greens are barely wilted. Pile on top of beans.
Step 4
Toss olives and peperoncini with remaining reserved dressing in same bowl. Spread olive mixture across top half of each roll. Layer mozzarella and provolone over olive mixture.
Step 5
Close sandwich and gently press closed. Tightly double-wrap sandwich in foil. Sandwich can sit unrefrigerated at room temperature for up to 8 hours.
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