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Preheat a heavy cast-iron skillet over high heat with 1 tbsp of neutral oil. Lay the thin broccoli planks flat in the pan. Cook undisturbed for 3–4 minutes until heavily charred and blackened in spots. Flip and cook for another 2 minutes until tender-crisp. Season with a pinch of salt.
Slice your buns and lightly toast them in a toaster or face-down in a pan with a bit of butter or olive oil until golden brown.
In a small bowl, gently toss the torn mint leaves with the olive oil, lemon juice, and salt right before assembly so they stay bright and fresh.
Spread a generous layer of the chili garlic mayo on the bottom bun.
Lay down the charred broccoli planks. Pro-tip: Alternate the direction of the stems and florets so the sandwich lays completely flat.
Scatter the crumbled goat feta, pickled shallots, and toasted sesame seeds evenly over the broccoli.
Pile the dressed mint salad on top.
Spread a thick layer of the sweet date puree on the top bun, close the sandwich, and press down gently.