Years ago I would visit Manhattan and stay near the No. 6 Sub shop on Broadway around 27th Street, which is about the size of a closet, where Tyler Kord or his staff would sling a dyno-mite roasted broccoli sub. It was delicious. I tried to get there every visit. Addictive, even.
The sandwich consists of roasted broccoli, pickled lychees, pine nuts, ricotta salt and fried shallots. I just learned the components recently having purchased Kord’s “A Super Upsetting Cookbook about Sandwiches” in which he irreverently describes his food preferences and techniques. Of course I homed in on the broccoli sub and soon got to work crafting my own version.
I was unclear about the lychees and in various stores I checked out canned lychees and found there were all in sugar syrup and thought: Hmm, that can’t be right. Well turns it is right — you make pickles with ‘em if you are fully on the Kord train. Me, here’s what I did for one person at home:
Pine nuts, lightly toasted
Mayo mixed with honey and apple cider — sweet and tart, kinda like lychee pickles (!?)
Feta (Kord calls for ricotta salata)
Pickled cherry peppers
Spread mayo on bread, layer on remaining ingredients. Grab a bunch of napkins and chow down!
Kord also calls for fried shallots, which I was going to do as he recommends — double fried slices after dipping in corn starch — but I had enough food prep steps and was hungry.