Roadie Hoagie

Name: Roadie Hoagie
Yield: Makes two 10" sandwiches
Ingredients: 1 lemon; 3 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; 1 bunch mustard greens, Tuscan kale, or escarole, stemmed, torn into small pieces (about 8 cups); ½ cup Castelvetrano olives, pitted, chopped; 1 Tbsp. chopped peperoncini; 6 oz. low-moisture mozzarella, cut into ¼"-thick slices; 3 oz. provolone, preferably aged, shaved with a vegetable peeler (about ⅔ cup)

By Sohla El-Waylly

October 7, 2019

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Photo by Chelsie Craig, food styling by Kat Boytsova

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 the Bon Appétit Guide to Actually Enjoying Your Lunch at Work. Find more recipes, tips, and tricks here.

Recipe notes

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