A hearty book of veggie sandwiches Vegan and vegetarian paninis, wraps, rolls, and more

Chef Freeman (Easy Beans) ably proves a good sandwich is more than just "slapping ingredients between two slices of bread" in this innovative and enticing collection. Espousing the healthy, economic, and planetary advantages of occasional plant-based "mindful" eating, Freeman celebrates the meat of the sandwich--"filling, satisfying, and packed with umami"--sans "the actual meat." Instead, she offers savory substitutes including eggplant, mushrooms, tempeh, and tofu as the foundation for balancing ingredients, textures, layers, and flavors. Choosing the right bread ("the exoskeleton of the meal") is equally crucial, Freeman notes, the four "basic forms" being "the slice," loaf, wrap, and roll. From this base, she builds out a robust offering of sandwich recipes, with chapters devoted to singles (open-faced toasts or canapés), among them a standout avocado Hollandaise-sauced Tofu Benedict; seared options like a grown-up grilled cheese, and maple tempeh with ricotta and caramelized onions; stacked "favorites," which, for instance, tweak the classic BLT into a mushroom bacon, lettuce, and tomato affair; and stuffed stars that riff on quesadillas, burritos, pitas, and even French toast. For added tang, color, and crunch, she also recommends favored mustards (Freeman's "ride or die favorite"), mayos, pesto, schmears, and quick pickle recipes. Loaded with flavor, this takes the simple sandwich to delicious new heights. (Jan.)

Introduction: My Life in Sandwiches Clean, healthy living. Delicious food. Fool-proof recipes. Sandwiches. I grew up eating a lot of sandwiches. Mostly the ubiquitous PB&J, and usually as an alternative to dinner. Not necessarily by choice, but after my mom would "create" a weeknight dinner that was often more inspired than edible. Once we unanimously voted that dinner was a no-go, we would be left to fend for ourselves for sustenance. The result? A lot of sandwiches. Sandwiches followed me from that dinner table through the rest of my life. Of course, in elementary, middle, and high school, sandwiches were the norm. Ham and cheese, cream cheese and jam, peanut butter and pickles (yep, you read that right). They were quick for my mom (or me) to make, and they were easy to pack and easy to eat. As I grew older, my meals became more self-led, but I still leaned toward sandwiches; perhaps out of habit, perhaps out of budget, perhaps out of taste. When I was a college student, money was tight, time was tighter, and inspiration was nonexistent. Every day for lunch I would make the same thing: a hummus sandwich on toasted sourdough bread with slices of cucumber and greens. Maybe a few bell pepper slices if I was feeling fancy. Maybe some cheese, if it was on sale. I ate that sandwich almost every day for two years, and you know what? It always tasted great, always survived the trip around campus, and was so easy to make. And now, as a stay-at-home-but-also-working-from-home mom, even with over twenty years of professional cooking under my belt, I still make a sandwich almost every day for lunch. Sometimes they are rolled up tortillas, sometimes they are open-faced on leftover fancy bread, and sometimes they are simply the remains of my toddler's neglected lunch. But almost always, a sandwich. There is a good reason why most of us reach for a sandwich for a quick breakfast, lunch, or dinner. They are easy to prepare, versatile, and damn delicious. Sandwiches are part of our daily ritual--whether making an assembly line of PB&J's for school lunch, throwing together a quick meal for work, or indulging in a midnight snack with the fridge door wide open. Even if you, like me, eat sandwiches several times a week, have you given much thought to what makes a good 'wich? Putting together the perfect sandwich is more than slapping ingredients between two slices of bread. You must consider all the layers, separately and together. This book is here to help you learn how to make the perfect sandwich, with tasty recipes for any time of the day (or night) and any type of mood. When we contemplate vegetarian and vegan sandwiches, many of us might nod off. But we've come a long way from tasteless hummus, a few pieces of wilted romaine, and a sad slice of tomato stuffed into pita bread. Once you know the basic steps and ingredients, plant-based sandwiches are fresh, tasty, filling, and easy to prepare. This book offers delicious recipes with easy to find ingredients that won't break the bank. Whether your diet is entirely plant-based or you just need a break from the normal heavy fare of a meat-laden 'wich, you'll find something to tickle your palate and satisfy your stomach. Excerpted from A Hearty Book of Veggie Sandwiches: Vegan and Vegetarian Paninis, Wraps, Rolls, and More by Jackie Freeman All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.