Crispy broccoli, feta & herb sandwich
Think of this as your fall/winter alternative to a Caprese sandwich.
Within a one week, I had two delicious broccoli sandwiches (technically broccolini and broccoli rabe) in Beacon, New York, which inspired me to create my own! If you’re in the area, check out the charred broccolini sandwich at Homespun Foods or the brassica plate at Kitchen & Coffee.
Crispy broccoli, feta & herb sandwich
Serves 2-3
Focaccia bread, cut into sandwich-size squares and sliced horizontally
Large head of broccoli, sliced into 1/2 inch thick steaks, including stems
Extra virgin olive oil
Salt and freshly ground black pepper
Red wine vinegar
1/4 cup freshly chopped parsley & dill (but other herbs could work too!)
1/4 teaspoon Aleppo pepper flakes or crushed red pepper flakes
3 ounces feta cheese1 (always one that comes in a brine!)
Obtain bread: If you’re making your own focaccia, I like this recipe. Store-bought works too!
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Spread broccoli slices onto the baking sheet and toss with enough olive oil to lightly coat each piece. Season with salt and pepper. Roast until crispy (like, to the point where there are certainly a few pieces on the brink of burning), then allow to slightly cool before drizzling with a few tablespoons of red wine vinegar.
In a small bowl, combine fresh herbs with 2 tablespoons extra virgin olive oil and Aleppo pepper. Crumble in feta cheese and gently mix.
Layer sandwich with herby feta mixture broccoli.
To make this sandwich vegan, you can use vegan feta cheese: I recently tried Kourella’s brand vegan feta at a food show and thought it was quite good!