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 is quite simple. Did we mention our Avocado Oil mayo is the perfect touch to tie it all together?

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Photo by: Chelsie Craig; Food styling: Pearl Jones

Broccoli Classic

Adapted from recipe on page 58Serves 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

  1. 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.
  2. 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.
  3. 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!
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photo by: Chelsie Craig

Recipe from by Tyler Kord's A Super Upsetting Cookbook About Sandwiches’.

Purchase the cookbook here.