Broccoli Is Having a Moment

Witness Tyler Kord’s No. 7 Sub Broccoli Sandwich.  Lincoln Station Broccoli and Ricotta Sandwich testifying loud and proud right here at the Lunch Encounter. Did somebody say Grilled Goat Cheese and Broccoli Sandwich? Oh yeah! You know you’re on to something, or perhaps way behind the curve, when a search turns up Ten Best Broccoli Sandwiches. Huh? Yup. Screen Shot 2015-08-12 at 4.53.16 PM No. 7 Sub turns up at every turn for the NYC sandwich sleuth. When there is that much chatter, one must investigate.IMG_5059We joined the masses who sing the praises and eat their greens. Hall-lay-lew-yuh and pass the broccoli.IMG_5064IMG_5070
It was a beautiful day for sandwiches in a pocket park. Crystal clear and appetite awakening.

No. 7 Broccoli Sub Recipe
from Tyler Kord in “Broccoli” by Shortstack Editions

Makes 2 huge subs

1 can pitted lychees (available at Asian markets), drained and quartered
1 garlic clove, minced
One 1-inch piece of ginger, peeled and minced
1 medium shallot, finely chopped
A few drops of sesame oil
1 tablespoon sugar
2 small dried chiles, chopped (I prefer tien tsin chiles, available at Asian markets, or chiles
de arbol, available at Mexican markets, but a teaspoon of red chile flakes will work)
1 cup white vinegar
2 scallions, thinly sliced on a bias
2 soft Italian sub rolls, split lengthwise
4 tablespoons mayonnaise
1 pound broccoli, cooked
4 ounces ricotta salata, shredded (about 1 cup)
1/2 cup pine nuts, toasted
1/2 cup fried shallots (the Vietnamese ones found at Asian markets, but any fried onions, store-bought or homemade, will do)

In a mixing bowl, combine the lychees, garlic, ginger, shallot, sesame oil, sugar, chiles, vinegar and scallions. Let sit for at least an hour.

In an oven preheated to 375 degrees, toast the sub rolls and reheat the broccoli if necessary.

Spread 2 tablespoons of mayonnaise on each of the sub rolls, then use tongs to stuff the rolls with broccoli. Top each sandwich with a little bit of the lychee muchin, followed by the ricotta salata, pine nuts, and fried shallots. Serve.

From Tyler Kord’s forthcoming cookbook, Broccoli, available from Short Stack Editions.

Screen Shot 2015-08-24 at 9.35.39 PM


“Eat your broccoli.” No other chef has taken this childhood prescription to heart as much as Tyler Kord, one of New York’s most innovative chefs and a professed broccoli enthusiast. Tyler’s edition will teach you many new innovative ways to enjoy this flavorful and nutrient-rich vegetable, and show you just what a flavor chameleon it can be.


Tyler Kord is a chef and restaurateur in New York City. He is the owner of No. 7 in Brooklyn’s Ft. Greene neighborhood and the No. 7 Sub sandwich shops at the Ace Hotel, The Plaza, Brooklyn Bridge Park, and in Greenpoint, Brooklyn. He has worked for chef Alain Sailhac at the French Culinary Institute and chef Jean-Georges Vongerichten at Perry St. Tyler also has a B.A. in English from Oberlin College and his parents can’t believe that his education might have actually been a useful part of his life as he tries to write a cookbook that is not embarrassing.


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