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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.
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.
Toasted cheesy egg salad
Somewhere between the grilled cheese and the egg salad sandwich, the best of both worlds collide. You could easily eat this sandwich cold, but I always enjoy it hot. The cheese blissfully melts and binds the egg salad together, so the filling oozes just enough to make it adventurous but not enough to make it embarrassing. The lemon zest adds a certain “pop” to the sandwich, especially with the fresh herbs. Speaking of herbs, use whatever you happen to have on hand. I prefer the softer herbs, such as parsley, dill, basil, tarragon or chives. Woodsy herbs, such as rosemary and thyme, might add too much of a literal and figurative bite. This one is a kid-pleaser, a grown-up pleaser and an everyone-in-between pleaser.
Makes 2 hearty or 3 medium-size sandwiches
- 2 large hard-boiled eggs, roughly chopped
- 2 tablespoons mayonnaise, plus more for the bread
- 2 tablespoons chopped fresh soft herbs
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon freshly grated lemon zest
- 1⁄4 teaspoon smoked paprika
- 1⁄2 cup (about 4 ounces) grated cheddar cheese
- Kosher salt and freshly ground black pepper
- 4 to 6 slices sourdough bread
In a small bowl, combine the eggs, mayonnaise, herbs, mustard, lemon zest and paprika. Fold in the cheese and season to taste with salt and pepper.
Spread one side of each slice of bread with a little mayonnaise. Flip the slices over and divide the egg and cheese filling between 2 to 3 slices of bread. Top with the remaining bread slices.
Preheat a skillet over medium-low heat. Griddle on each side until a deep golden brown and the cheese is melted, 3 to 4 minutes per side.
© 2022 by Jackie Freeman. Excerpted from “A Hearty Book of Veggie Sandwiches” by permission of Sasquatch Books.
