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Three Vegan and Vegetarian Sandwiches to Shake Up Your Lunchtime Repertoire

Three delicious and healthy new takes on classic sammies

Published on: May 06, 2022

Three Vegan and Vegetarian Sandwiches to Shake Up Your Lunchtime Repertoire

French toast with syrup and strawberries
Photo:
Credit: Charity Burggraaf

French Toast-wich stuffed with ricotta and marmalade

Breakfast for breakfast, breakfast for lunch, or breakfast for dinner (which is how we roll around here). No matter when you eat breakfast, you can’t go wrong with this staple meal turned into the ultimate sandwich. Tangy marmalade and creamy ricotta are given a bit of pizzazz with the crunch of toasted pecans and then schmeared between two giant, fluffy pieces of brioche or Texas toast, and then seared until golden. Those brave of heart pick it up with their hands and eat it like a sandwich is intended. Those with a more delicate manner may prefer a fork and knife. Of course, it all depends on how much syrup you douse it with. But you’ll get no judgment here. In our home, we douse it with syrup, top it with berries, and still pick it up with our hands and eat it like the sandwich it is supposed to be. Of course, we also have many wet wipes at our disposal.

Makes 6 sandwiches

  • 1 cup ricotta
  • 1⁄4 cup orange marmalade
  • 1⁄4 cup toasted pecans, chopped
  • 2 large eggs
  • 3⁄4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon salt
  • Pinch of ground cinnamon, for seasoning
  • 12 slices brioche bread or Texas toast
  • Butter or spray oil, for cooking
  • Maple syrup, for serving
  • 1 pint fresh berries, for serving (optional)

In a small bowl, combine the ricotta, marmalade and pecans. Set aside.

In a wide dish or baking pan, whisk together the eggs, milk, vanilla, salt and cinnamon until well combined. Set aside.

Divide the ricotta mixture among six slices of bread. Top with the remaining slices of bread and press lightly to make a sandwich. Dip each side of the sandwich in the egg mixture, making sure the egg mixture coats the entire surface.

Melt some butter in a large skillet or griddle over medium heat. Cook the sandwiches until golden, about four minutes per side. Top with the syrup and berries before serving.

TIP: Want to mix it up? Trying swapping out the ricotta with mascarpone, the marmalade with raspberry jam, and the pecans with almonds. If you’re really feeling crazy, grab some chocolate-hazelnut spread and sliced bananas and stuff your toast away!

© 2022 by Jackie Freeman. Excerpted from "A Hearty Book of Veggie Sandwiches" by permission of Sasquatch Books. 

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