No longer an afterthought, let lettuce shine in your next sandwich.
often found in Italian deli meats. The hot brine is then poured bit by bit into a bowl over a few lettuce leaves at a time, so that the whole batch gets direct contact with all those piquant flavors. As the brine cools, the leaves will wilt slightly, but they do maintain some tender-crisp bite. You can then build your sandwiches right away or stash the lettuce, still in its brine, in the fridge for a day or two to develop even more flavor.
Once they’re ready, Turshen layers the patted-dry pickled leaves onto seeded rolls with roasted red peppers from a jar, a quick olive-and-caper mayo, plush slices of fresh mozzarella, and creamy, funky provolone. Then, in
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