Yesterday’s sandwich that I created on my radio show "Everyday Food." stirred up a bit of a discussion. Dr. Brent had never had broccoli in a sandwich, but quite a few of our listeners had -- from quesadillas to divan salads to a Broccoli sandwich with sunflower seeds and ranch dressing.
I fashioned my sandwich after a pizza of sorts: sauteed broccoli, a smear of fresh ricotta cheese and some arugula. A little garlic, some hot pepper flakes, well, you get the idea. Like most of my sandwiches, I make about six. The broccoli will hold in the refrigerator for several days, so you can make as many as you like. So, would you put broccoli on a sandwich?
SEE THE RECIPE:
1 head broccoli
2 tablespoons olive oil
5 garlic cloves, peeled and lightly crushed
2 cups part-skim ricotta
12 slices semolina bread
1 bunch arugula, well washed and dried
1. Trim tough bottoms of broccoli.
2. With a paring knife, peel stalks. Coarsely chop stalks and florets.
3. In a large skillet, heat oil over medium-low. Add garlic and cook until golden, 3 to 4 minutes; remove with a slotted spoon. Add broccoli to skillet, season with salt and cook 3 minutes. Add 1/2 cup water and cook until tender, about 5 minutes more.
4. Spread ricotta on bread. Top with broccoli and arugula and close.