A Hearty Book of Veggie Sandwiches: Vegan and Vegetarian Paninis, Wraps, Rolls, and More

Enjoying a fresh, well-made sandwich is one of life’s simple pleasures, and the 40 recipes in this book make it easy for home cooks to elevate vegetarian and vegan sandwiches to a new level. Professional chef Freeman presents a vibrant range of plant-based options for both hot and cold American classics. There are breakfast recipes (French toast; tofu Benedict), and recipes suited to a light lunch or snack (roasted eggplant crostini; beet and blueberry bruschetta). To satisfy those seeking a heartier alternative, Freeman shares creative vegetarian and vegan interpretations of “meaty” sandwiches like portobello cheesesteaks, an eggplant muffuletta, and black-eyed pea sloppy joes. Most recipes have fairly long ingredient lists and preparation usually involves several separate steps, but home cooks dedicated to achieving sandwich perfection will appreciate Freeman’s emphasis on fresh ingredients and well-developed flavors.