Photo:
Credit: Charity Burggraaf
Experiment with flavors and texture
Between packing lunches for school and work, we have made approximately 3 million sandwiches. Okay, maybe that's a slight exaggeration, but it sure feels that way. That is why we cheered the arrival of longtime ParentMap contributor Jackie Freeman's latest cookbook, "A Hearty Book of Veggie Sandwiches: Vegan and Vegetarian Paninis, Wraps, Rolls, and More." Packed with new, creative recipes and unique spins on favorite classics, this treasury of superlative sammies will inspire you to move beyond the basics. Read on for three of our favorites from the new cookbook.
Find the other recipes:
Sophisticated PB&J
This is the ultimate breakfast sandwich. Whether you’re heading out for a long run or maybe recovering from a late and boozy night, this has the perfect balance of carbs, healthy fats, fruit and flavor. It’s pretty darn good as a lunch and late-night snack, too. If you’re feeling really fancy, you can grill this sandwich. Simply schmear it with a bit of butter, coconut oil or mayonnaise, and then grill both sides until warmed through.
Makes 2 sandwiches
- 4 to 6 tablespoons peanut or almond butter
- 4 slices whole grain bread
- 2 to 4 tablespoons of your favorite granola
- 3 to 4 large strawberries, sliced
- Honey or agave nectar, for drizzling
Spread the peanut butter over two slices of bread. Sprinkle with the granola and gently press into the peanut butter. Layer with the strawberry slices and drizzle with honey. Top with the remaining bread slices. Gently smoosh the sandwich together to help keep everything in place while eating in a blissful childhood reverie.
TIP: Strawberries not in season? Or simply not your favorite fruit? Swap them out with another fruit you like. Try sliced canned peaches (well drained, of course), bananas, apples or plums. Heck, you can even sprinkle the sandwich with pomegranate seeds!
© 2022 by Jackie Freeman. Excerpted from "A Hearty Book of Veggie Sandwiches" by permission of Sasquatch Books.
