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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)
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