In this great nation of ours, one could eat a different sandwich every day of the year--so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. — The Mgmt.
Tips and tricks for making the best sandwiches at home.
Cooked broccoli stuffed between bread doesn't sound like the most appealing sandwich, but you would be surprised. No. 7 Sub does this unexpected combination some real justice.
The broccoli is roasted until just tender but still firm; the florets brown and caramelize in the heat, giving the vegetable a welcome meatiness. The sandwich comes with a well-proportioned amount of salty, crumbly ricotta salata, which, combined with a light spread of mayo, balances crunch with creaminess. Toasted pine nuts studded across the sandwich enhance the roasted flavor and add another layer of texture. We only wish there was a little more creaminess to go with all the crunch. To up their No. 7-esque weirdness there's also a lychee muchim, which gets lost in the mix; its lychee fruitiness only shows up as a generic sweetness.
Do yourself a favor and eat this sandwich as soon as possible, while it's in its prime. Over time the broccoli loses its bright green hue and freshness.
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