Roast Broccoli Hero

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

ACTIVE TIME: 15 minutes

TOTAL TIME: 45 minutes

Yield: sandwiches

Software

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

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.