“Another Kind of ‘Wich”- Baby Broccoli Sandwich with Roasted Tomato Spread and Fresh Mozzarella

I may have missed National Sandwich Month (yes, it exists), but in my opinion, everyday should be sandwich day. Why dedicate only a month to sandwich celebration, when you can feast on thousands of 'wich combinations throughout the year?

When it comes to goodness between two slices of bread, I think I’m a lot like Liz Lemon from that episode of 30 Rock, “Sandwich Day.” In simple terms, I’m serious about my sandwiches and can get pretty territorial.

This particular sandwich has my name written all over it. Lots of garlic, great crunch from the baby broccoli and a tangy tomato spread to balance it all out.

What You Need:

For the Broccoli:

1 Garlic Clove, sliced

1 Cup Baby Broccoli, washed and trimmed

Red Pepper Flakes, to taste

Salt/Pepper

2 Tbs. Olive Oil

For the Spread:

1 ½ Cup Cherry Tomatoes

2 Garlic Clove, smashed

2 Tbs. Olive Oil

Salt/Pepper to taste

¼ Cup Sun Dried Tomatoes

¼ Cup Fresh Basil

2 Tbs. Parmesan Cheese

Additional Ingredients:

Fresh Mozzarella

Crusty Bread (ciabatta would work well)

1. In a medium bowl, toss the cherry tomatoes, olive oil, salt/pepper, smashed garlic and red pepper flakes together. Then pour them onto a foil lined, greased cookie sheet. Roast at 350 for 10-15 minutes. Set aside.

2. Meanwhile, heat a small skillet over medium heat. Add olive oil, then baby broccoli. Saute for 2-3 minutes. Add about 2 Tbs. of water to the pan and cover with lid to help steam a little. Remove lid when the broccoli is bright green. Add garlic, salt, pepper and another dash of hot pepper flakes. Saute for another 3 minutes, then remove from heat and set aside.

3. Then, in a food processor, add the roasted tomato mixture, sundried tomatoes, basil and parmesan cheese. Blend until fully incorporated. Taste and adjust seasoning to your liking.

4. Slice your bread and lightly toast. Then spread on the tomato mixture, top with the baby broccoli and fresh mozzarella.