I’ve never been a huge fan of sandwiches. When I think of them, I think of peanut butter and jam on wonderbread, maybe with a margarine spread instead of butter. I always hated how the bread would get stuck on the top of my mouth, which was probably more of an issue related to the wonderbread than anything else. Then there was the graduation to the balogna slices, with margarine and non-fat mayonnaise. If it was a special event, there might be a kraft singles slice in there. Ugh.
It’s been a while since I’ve eaten sliced bologna, or wonderbread for that matter, (at least 17 years for the first, but probably closer to 10 for the latter) but those two sandwiches are what I associate with, well, sandwiches in general.
Until now. Well, to be more specific, until the Fresh cookbook. We’ve made two sandwiches thus far. The first was a mushroom and onion burger on tofu. It was amazing. Most recently, we made a fried tofu sandwich with onions, tomatoes, sprouts and honey mustard mayonnaise (all vegan). It was also delicious. This is re-inventing sandwiches for me. They’re pretty fast to make (so great for a weeknight), plus the sauces generally serve double duty for other recipes in the book. Some of the recipes require a good amount of prep, but again, you can save the sauces and use them for other recipes. Fantastic. I highly recommend it. All of the recipes appear to have a lot of protein, which is also great (particularly for a carb-focused vegetarian). Finally, a lot of the recipes for sandwiches (and other recipes) involve sprouts, which are rocking my winter diet, as well as other vegetables. Love. It.
We served this one with a spinach salad and lentil split-pea soup that I made and froze a few weeks ago. No one went home sad.