This week’s recipe is for another roasted broccoli sandwich – this one is quite unique, though, featuring pickles, Sriracha sauce and fried onions. Find the recipe below, and check back here in April for more tasty sandwich recipes!
1 cup bread-and-butter pickles, drained, plus 1/2 cup of their brine
1 clove garlic, finely chopped
2 tbsp Sriracha sauce
1 medium head broccoli (about 1 1/4 pounds), chopped into florets, stalk sliced into thin coins
2 tbsp olive oil
4 French bread rolls
1/4 cup mayo
1/2 cup prepared fried onions
Preheat oven to 400 degrees.
Combine pickles, brine, garlic and Sriracha sauce in a medium bowl. Marinate at room temperature while you make the sandwiches.
Toss together broccoli, olive oil and salt (if desired) on a large baking sheet. Roast until broccoli is bright green, starting to brown on the edges and easily pierced with a fork (but not soft), or about 15 to 20 minutes. Let cool.
Split the rolls, leaving them hinged. Open them and set on a large baking sheet. Lightly toast under the broiler, 1 to 2 minutes; watch closely to keep them from burning.
To assemble the sandwiches, lightly spread mayo on insides of rolls. Divide the roasted broccoli evenly among them. Use a slotted spoon to lift the pickles out of their marinade and evenly distribute them on the broccoli, then layer fried onions (and choice of cheese if desired) on top.
Serve the pickle marinade with the sandwiches for dipping. Enjoy!