Hearty Book of Veggie Sandwiches

Two truths: Americans are eating more plant-based meals and we love sandwiches. Here are 40 simple and delicious vegetarian and vegan sandwiches, sauces, and schmears to satisfy every craving.Close to fifty percent of Americans eat a sandwich every day which means it's easy to get stuck in a rut. With more of us eating plant-based meals or just eating less meat, you can up your sandwich game with tempting vegan and vegetarian fillings that are paired with a variety of breads and other essentials (like something with a bit of crunch) to excite your taste buds. You'll find open-faced crostini, bruschetta, and tartine recipes, along with burritos, paninis, and wraps. Chapters include grilled, stacked, and stuffed sandwiches as well as classic favorites. Recipes are flexible as most of the vegetarian fillings include vegan substitutions. There's also a section devoted to making your own sides like cashew ricotta, quick pickles, and homemade tapenade.  Plant-based sandwiches are fresh, tasty, filling, and easy to prepare. This book offers delicious recipes with easy to find ingredients that won’t break the bank. Whether your diet is entirely plant-based or you just need a break from heavier fare, you’ll find something to tickle your palate. A taste of what's included:  •  The Elevated Grilled Cheese  •  Avocado and Grapefruit Tartine with Pickled Onions  •  Roasted Fennel with Gorgonzola, Apricot Jam, and Pistachios Panini  •  Toasted Cheesy Egg Salad  •  Roasted Eggplant with Mint and Honey Crostini  •  Black-Eyed Pea Sloppy Joes  •  Pulled Barbecue Jackfruit Sandwich  •  Eggplant Muffuletta  •  Curried Red Lentil and Mango Salsa Burritos

"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."—Publishers Weekly, starred review"For many of us, the vegetable sandwich is an elusive concept—often thought of as a soggy, hummus-bearing concoction. But Freeman challenges that idea, exemplifying how to turn plant-based building blocks, like avocados and beans, into a number of innovative, architecturally sound sandwiches."—Thrillist"Packed with new, creative recipes and unique spins on favorite classics, this treasury of superlative sammies will inspire you to move beyond the basics."—ParentMap"[P]acked with delicious, filling recipes for sandwiches in many forms."—Edible Inland NW

Jackie Freeman is a professional chef with over twenty years' experience. Her work spans the range of testosterone-fueled restaurant kitchens, exotic (and not-so-exotic) destinations as a private chef, a borderline-hippie cheese maker and farmhand, a somewhere-between-strict-and-funny culinary instructor (at PCC Markets), a recipe developer with over 900 recipes under her testing belt, a quirky TV and radio personality, a detail-oriented food stylist, and a culinary writer. Jackie lives in Seattle with her family.More importantly, Jackie cooks every day for her growing (in both number and appetite) family, while managing a freelance career, schlepping kids to-and-from school and activities, and finding a moment or two to dig in the garden or go for a run. She brings her unique viewpoint of exacting recipe development skills and professional culinary experience and combines it with just being a regular mom trying to get a healthy, tasty, and somewhat efficient meal on the table before the kids have a meltdown.