Tyler Kord, A Super Upsetting Cookbook About Sandwiches

Makes two 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 (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, roasted

4 ounces ricotta salata or other salty cheese such as queso fresco, shredded (about 1 cup)

1/2 cup pine nuts, toasted

1/2 cup fried onions (the crispy kind from the grocery store are what you’re looking for)

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.

Use tongs to stuff the rolls with broccoli. 

Top each sandwich with a little bit of the lychee mixture, followed by the ricotta salata, pine nuts, and fried shallots.