courtesy of Sohla El-Waylly @Bon Appetit'
Makes two 10" sandwiches 😋
1 Tbsp. red wine vinegar
1 Tbsp. chopped parsley
1 tsp. kosher salt
½ tsp. crushed red pepper flakes
½ tsp. dried oregano
½ tsp. sugar
¼ cup extra-virgin olive oil
1 15.5-oz. can cannellini beans, drained, rinsed
2 10" hero rolls split in half lengthwise, toasted
8 cups bunch mustard greens, Tuscan kale, or escarole, stemmed, torn into small pieces
½ cup Castelvetrano olives, pitted, chopped
1 Tbsp. chopped peperoncini
6oz. low-moisture mozzarella, cut into ¼"-thick slices
3oz. provolone, preferably aged, shaved with a vegetable peeler (about ⅔ cup)
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.
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.
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.
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.
Close sandwich and gently press closed. Tightly double-wrap sandwich in foil. Sandwich can sit unrefrigerated at room temperature for up to 8 hours.