Mediterranean Broccoli Sandwich

I know.... Broccoli is not for sandwiches. But hear me out. This is based off of the broccoli sandwich from Tyler Kord, the Chef from NYC's No. 7 Sub. The broccoli makes for a delicious sandwich and you won't even miss the protein. Not to mention this sandwich takes no time to put together, and if you wanted you could make the broccoli ahead of time, store in the fridge and whip up this meal in minutes. Give it a try
Mediterranean Broccoli Sandwich
I know.... Broccoli is not for sandwiches. But hear me out. This is based off of the broccoli sandwich from Tyler Kord, the Chef from NYC's No. 7 Sub. The broccoli makes for a delicious sandwich and you won't even miss the protein. Not to mention this sandwich takes no time to put together, and if you wanted you could make the broccoli ahead of time, store in the fridge and whip up this meal in minutes. Give it a try
Steps
- 1
Cut the broccoli from the head, continue to trim getting as close to the floret as you can. If you can cut them all small at about the same size you'll get a consistent texture.
- 2
Add to a pan heated over medium low heat then sprinkle over olive oil and spices. Toss to coat.
- 3
Cover and allow to cook for about 15 minutes
- 4
While you're waiting, in a separate pan, toast the pine nuts over low heat. This should only take a couple of minutes. So make sure to check on them frequently so you don't en up with half burnt nuts.
- 5
Spread 1 tbsp of tahini on each of your bun tops and 1 tbsp of mayo on each of your bottoms. Cover each of the bottoms with half of the dill and cover the top with the shredded cheese.
- 6
This is what your pine nuts will look like when they're done. Add them to the bottom of your sandwiches.
- 7
At fifteen minutes uncover your broccoli, toss them about a bit. Cover again and cook for five more minutes. Remove from heat and add to your sandwich. Put it all together and eat up.
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