George H. W. Bush may have not liked it (kids, ask your parents), but we love the tiny green trees kids and former Presidents push off their plates. Their loss, our gain. This sandwich features broccoli melded with salty peanuts and powerful blue cheese, and a Sriracha-mayo that knocks off socks, sandals, and shoes. With roasted potatoes on the side, this is a meal fit for a (former) President, whether he likes it or not!
Slice potatoes into thin rounds. Slice rolls lengthwise, if necessary.
Roast the Potatoes
Place potato rounds on one prepared baking sheet. Rub potatoes with 1 Tbsp. olive oil, paprika, ½ tsp. salt and a pinch of pepper and spread into a single layer. Roast until beginning to char on edges, 16-22 minutes. While potatoes roast, cook broccoli.
Roast the Broccoli
Place broccoli on second prepared baking sheet. Toss with 2 tsp. olive oil and ¼ tsp. salt and spread into a single layer. Roast until beginning to char, 14-16 minutes. While broccoli roasts, make Sriracha-mayo.
Make the Sriracha Mayo
In a mixing bowl, combine 1 Tbsp. olive oil, mayonnaise, and half the Sriracha. Taste, and add more Sriracha if desired.
Toast the Bread
Place rolls directly on oven rack until toasted, 4-6 minutes.
Plate the Dish
Spread Sriracha-mayo on both sides of both rolls. Top with broccoli, peanuts, and blue cheese (to taste) and place top roll on sandwich. Serve with potato rounds on the side.