I hold broccoli in very high esteem. It has a bright, earthy flavor, it’s really quite good for you, and I like it a whole bunch. I am far from alone in this, and when one of my associates suggested a broccoli sandwich I immediately set to work. After thinking on it a while, what I eventually settled on was not to build a sandwich around straight broccoli. That’s a challenge for another day. For a first attempt at a broccoli sandwich I brought along quite a bit of support. Firstly, I put cooked broccoli florets in the food processor, chopping them well but not to mince. I mixed the chopped broccoli up with a quinoa/brown rice mix, some breadcrumbs, and an egg. This mix I fashioned into patties, which were then put into a hot skillet until both sides were crispy and brown. I built two sandwiches around the patties, both with a few slices of salami and caramelized onions. One sandwich got a few slices of cheddar cheese, and the other a fried egg. It will come as a surprise to no one that the sandwich with a fried egg was much better, but there are plenty of times when one wants a sandwich without going to the trouble of frying an egg, and I wanted to get a sense of the sandwich in that context. Regardless of the egg’s superiority, these were both very tasty sandwiches. The broccoli patty was crunchy, the grains rounding out the flavor to something a bit deeper, more nuanced. The salami was a bit lost in the rest of the things, but between the patty, the sweet onions, and the richness of the egg I didn’t miss it. In the other sandwich the salami was a bit more noticeable, and the cheese was present but didn’t overwhelm the broccoli. For a first attempt at a broccoli sandwich, I would say this was a rousing success. There are other, more daring broccoli sandwiches to be made, but it was hard not to be satisfied with this attempt.