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.)