So, small confession. I really don’t enjoy broccoli. I don’t hate it (such a strong word), but it’s not my go to veg. I’m more of a potato, carrot, kale kinda lady. Also, according to spell check I cannot even spell broccoli, so my general feeling about it is pretty much “pfffffft”.

But, there is one way to get me to eat a ton of broccoli, and if you haven’t heard of No. 7 Sub Shop in NYC, prepare to have your mind blown. Tyler Kord makes amazing sandwiches, and you may have even seen his cookbook around “A Super Upsetting Cookbook About Sandwiches”. It will change your sandwich world. 

The No. 7 Broccoli Sub is as delicious as it is well-known (amongst a certain bunch of people), and I’m super happy to be handing it over to you today. It needs a few specialty ingredients, but they aren’t hard to find and the end result is totally worth it. 

I’ve also included a few basic broccoli to dos this week as well. Deb Perelman is a genius, and if you aren’t familiar with her outstanding blog, Smitten Kitchen, now is the time! She tests her recipes extensively, they are small household friendly, and most importantly: nothing I’ve ever made from her blog has been anything less than awesome. 

Enjoy! And eat your veggies!



No. 7 Broccoli Sub

Tyler Kord, A Super Upsetting Cookbook About Sandwiches

Makes two huge subs

1 can pitted lychees (available at Asian markets), drained and quartered

1 garlic clove, minced

One 1-inch piece of ginger, peeled and minced

1 medium shallot, finely chopped

A few drops of sesame oil

1 tablespoon sugar

2 small dried chiles, chopped (a teaspoon of red chile flakes will work)

1 cup white vinegar

2 scallions, thinly sliced on a bias

2 soft Italian sub rolls, split lengthwise

4 tablespoons mayonnaise

1 pound broccoli, roasted

4 ounces ricotta salata or other salty cheese such as queso fresco, shredded (about 1 cup)

1/2 cup pine nuts, toasted

1/2 cup fried onions (the crispy kind from the grocery store are what you’re looking for)

In a mixing bowl, combine the lychees, garlic, ginger, shallot, sesame oil, sugar, chiles, vinegar and scallions. Let sit for at least an hour. 

In an oven preheated to 375 degrees, toast the sub rolls and reheat the broccoli if necessary. 

Spread 2 tablespoons of mayonnaise on each of the sub rolls.

Use tongs to stuff the rolls with broccoli. 

Top each sandwich with a little bit of the lychee mixture, followed by the ricotta salata, pine nuts, and fried shallots.

All other recipes can be found at: under the “CSA Farm Box” tab.  Just click “Recipes.”