I have been making broccoli sandwiches for myself since I was a kid. In high school, I would sauté broccoli and put it on top of mashed potatoes between two slices of bread. In my early twenties I got hooked on steamed broccoli with ham and cheese on a sesame seed hamburger bun. Now I roast it and top it with mayo, pickled lychees, pine nuts, and a salty, crumbly cheese.
This one could be hot or cold—it just depends on your confidence level and attitude. If you want it to be hot, I suggest having everything ready so that when you finish cooking the broccoli, you’re ready to make a sandwich.
Put some mayo on the rolls and top with the broccoli and lychee muchim. Press it all down a little with your hand so that you make a nice flat base for the cheese, pine nuts, and shallots. Sprinkle on the cheese, pine nuts, and shallots, and close the sandwich.
Makes 1 cup of marinade, good for soaking about 2 cups of anything.
In Korean, the word muchim means “mixed” or “seasoned,” but is generally employed to describe a Korean cucumber salad called “oi muchim.” It is spicy and intense and tastes a little bit like a fresh (as in non-fermented) kimchi. At No. 7 Sub, I wanted to fuse oi muchim with a classic kosher dill pickle. We use whole Kirby cucumbers and marinate them in the oniony, garlicky brine described below for a few days.
And when we decided to try the brine on lychees, it made something super magical! Here is the main recipe for the brine and a few suggestions of what to brine with it, but you should use it for anything that you like to pickle.
Stir together the garlic, ginger, shallot, sesame oil, sugar, chile flakes, vinegar, scallions, and salt until thoroughly mixed. This marinade can be used to pickle just about anything. Just soak whatever you’d like in the brine for at least an hour before using, and save it in the brine, refrigerated, for up to a couple of weeks.
Drain one 20-ounce can of lychees (save the syrup to make cocktails!), halve them, and combine them with the marinade.
Reprinted from A Super Upsetting Cookbook About Sandwiches. Copyright © 2016 by Tyler Kord. Photos copyright © 2016 by Noah Fecks. Artwork copyright © 2016 by William Wegman. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.