Vegetarian Muffulettas With Pickled Iceberg

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

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