Garlicky Broccoli Sandwich

5 min
15 min

The only thing better than garlicky broccoli? Garlicky broccoli stuffed between Sriracha-mayo-slathered slices of baguette bread.


  • broccoli (1 head)
  • high-quality mayonnaise, like Sir Kensington's (to taste)
  • Sriracha (to taste)
  • lime (1)
  • smoked paprika (to taste)
  • olive oil (to taste)
  • garlic (2 cloves, minced)
  • red onion (1/2, thinly sliced into half moons, raw or quick-pickled)
  • baguette (1)
  • ricotta salata (grated or crumbled)
  • sun-dried tomatoes (to taste, chopped)
  • cilantro (to taste)


  1. Cut broccoli into small florets.

  2. Put mayonnaise into a small bowl, squeeze Sriracha over top, then add a squeeze of lime and a sprinkle of paprika.

  3. Whisk mixture until combined.

  4. Over medium-high heat, heat olive oil in a cast-iron pan.

  5. When oil is hot, add broccoli florets.

  6. When they’re sizzling and seared, flip florets to brown the opposite side.

  7. Stir florets, then cover the pan to cook broccoli all the way through.

  8. If using raw red onion instead of pickled, add onion slivers and a sprinkle of smoked paprika to the pan.

  9. Stir and cover for another minute or so, until onion softens a bit.

  10. Remove pan from heat, add minced garlic, and stir so that garlic cooks in the residual heat of the pan.

  11. Squeeze lime juice over top and season with salt to taste.

  12. Cut baguette into sandwich-sized lengths, then cut each piece lengthwise along its belly.

  13. Spread both pieces of bread with spicy mayo, then add ricotta salata on the bottom bread. Top with broccoli, sun-dried tomatoes, and onions.

  14. Sprinkle with torn cilantro leaves, close the sandwich, and enjoy!

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