SK COOKBOOK CLUB
RECIPE: ROASTED BROCCOLI SANDWICH
Not a day goes by where there isn’t at least one team member diving into a sandwich come lunchtime. Cold, grilled, in a wrap- we aren’t picky but taste always reigns supreme. Because of our long standing sammy-obsession, our latest #SKCookbookClub pick had to be A Super Upsetting Cookbook About Sandwiches by Tyler Kord.
Kord is the chef and owner of No.7 Sub, a New York City-based sandwich shop, and the inspiration behind this cookbook. His out-of-the-box creations reimagine the lunch category far beyond the traditional cold cut stack. You can laugh along to personal stories, explore all new kinds of sandwich concoctions, and of course make the iconic Broccoli Classic (the shop’s signature sub) right at home. Don’t let the eclectic list of ingredients scare you, this recipe invites you to explore a unique combination of flavors and textures that elevate the humble broccoli to new heights.
Imagine a sandwich where the mundane meets the extraordinary—broccoli, often sidelined as a mere side dish, takes center stage in this mouthwatering masterpiece. The Broccoli Classic is not just a sandwich; it's a culinary adventure. Each bite reveals the perfect balance of savory roasted broccoli, the unexpected sweetness of lychee, and the satisfying crunch of toasted pine nuts and fried shallots. This sandwich is a testament to the endless possibilities of creative cooking, proving that even the simplest ingredients can transform into something truly spectacular when viewed through a new lens. Whether you're a sandwich enthusiast or simply looking to try something new, the Broccoli Classic promises to be a delightful and unforgettable experience.
Photo by: Chelsie Craig; Food styling: Pearl Jones
BROCCOLI CLASSIC
Adapted from recipe on page 58
Serves 4
Ingredients:
For the Roasted Broccoli
2 Heads of broccoli, cut into 2-inch florets
2 tablespoons olive oil
salt
For the Lychee Muchim
1 20 ounce can of lychees
1 garlic clove minced
1 1-inch piece of ginger, peeled and minced
1 medium shallot, finely chopped
A few drops of sesame oil
1 tablespoon sugar
2 teaspoons red Chile flakes
1 cup white vinegar
2 whole scallions, thinly sliced
½ tablespoon kosher salt
To Assemble
4 Sub Rolls, split lengthwise
½ cup Sir Kensington’s Avocado Oil Vegan Mayo
1 cup shredded ricotta salata cheese
¼ cup pine nuts, toasted
¼ cup fried shallots
Instructions:
- To make the roasted broccoli; preheat the oven to 400 degrees F. Toss broccoli in olive oil and salt, and put it on a baking sheet. Roast 15 to 20 minutes. We’re looking for caramelized edges with insides somewhat tender.
- To make the Lychee Muchim; stir together garlic, ginger, shallot, sesame oil, sugar, chile flakes, vinegar, scallions and salt. Drain the lychees, halve them and combine marinade. Let soak for at least one hour.
- To assemble, put Avocado Oil Vegan Mayo on the rolls and top with the broccoli and lychee muchim. Press it all down to make a flat base for the additional ingredients. Sprinkle on the cheese, pine nuts, and shallots, close the sandwich and take a big bite!
photo by: Chelsie Craig
Recipe from by Tyler Kord's ‘A Super Upsetting Cookbook About Sandwiches’.
