Roast Broccoli Hero
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 4 sandwiches
When I first saw the description of the roasted broccoli sub at No. 7 Sub in NYC, I thought it was crazy talk. Now I have one every time I'm in the city. My version mixes things up a bit with bread-and-butter pickles, ricotta salata, and a can of French's Crispy Fried Onions. Sorry, but I love that stuff and it turns the crunch up to eleven. If you want to spice things up a bit, mix a teaspoon or two of the pickle marinade into the mayo. This recipe first appeared in EveryDayCook. Photo by Lynne Calamia
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- 1 cup sliced bread and butter pickles
- 1/2 cup pickle brine, from the bread and butter pickles
- 1 clove garlic, minced
- 1 tablespoon minced ginger
- 2 tablespoons chili sauce
- 1 teaspoon sesame oil
- 1 large head broccoli (about 1 pound), chopped into florets, stalk thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 4 ounces ricotta salata, grated
- 4 (6- to 8-inch) French bread rolls
- 1 cup mayonnaise
- 1 cup fried onions
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 4 sandwiches
Procedure
- Heat oven to 400°F.
- Combine the pickles, pickle brine, ginger, garlic, chili sauce, and sesame oil. Allow pickles to marinate while you deal with the broccoli.
- Toss the broccoli with the olive oil and salt, spread into an even layer on a half-sheet pan, roast for 15 minutes. Toss and roast for another 15 minutes. When you remove the broccoli from the oven, move a rack under your broiler and heat the broiler to high.
- Split and lightly toast the hoagie rolls under the broiler for 1 to 2 minutes.
- For each sandwich: Spread mayonnaise on one side and top with 1/4 cup of the pickle mixture, then scatter on 1/4 cup of fried onions. Put the roasted broccoli on the other side and sprinkle with 1 ounce of the cheese. Broil, open-faced, for 2 minutes. Close the sandwich and enjoy.
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