Photo from Amazon
If I think about last summer, I think about sandwiches. I was lucky enough to test recipes for this book, so altogether I made getting on for 60 sandwiches or ingredients for sandwiches over the testing period. Before summer, I don’t think I’d have been able to think of even 30 fillings for sandwiches – and there’s loads in the book that I didn’t test too.
Sandwiches in Britain are not quite the same as sandwiches in the US. Here, they tend to be something to wrap up and take to school or work. They’re made for ease to transport and maybe eat on the go, so they’re usually quite scant on filling, cold, and frankly a bit dull. If you get them in a tortilla wrap it’s an exciting day. My first trip to the US confirmed that there is a whole other world of sandwiches out there and that they can be hot, stuffed
and a meal in themselves.
This book really revolutionizes the sandwich and makes it totally vegan. The chapters are breakfast, topless, cold sandwiches, classics, bold new ground, sweet sandwiches and then building blocks such as bread, brioche and lunch meats. My favourite thing about the book is the variety. There are big sloppy comforting sandwiches, light healthy lunches, classic evening meals and weekend breakfast treats. Sandwich “outsides” include bread (doh!), waffles, wraps, rice paper, pita, chapati, pastry, brioche, bagels, muffins, pancakes, cookies and more. The authors also encourage us to be flexible and swap the fillings and outsides around – I have certainly made some elements of the recipes and served them in other forms.
I have made one new to me sandwich and remade 2 since I got my copy of the book. I didn’t do this deliberately but I think the 3 of them show the variety in the book. The sandwich I hadn’t made before was the Peanut Butter, Banana and Bacon Sandwich.
This uses chickpeas for the bacon, but gives a tempeh bacon option. It’s a fantastic take on a childhood favourite and made a great breakfast. The chickpeas are good and bacony on their own but lose a bit of their delightful savouriness in the sandwich, so I might up some of the seasonings next time.
I made the Mexican Chick-Un and Waffles quite early on during testing so was delighted to make them again. They use sweetcorn waffles, marinaded tofu and a spicy gravy. This is in the breakfast chapter but I treated myself to it for dinner one night while my sweetcorn hater was away.
Finally I made the BLT for lunch. This is very different from other incarnations I have made or tried, mostly because of the fabulous spread, which is made from palm hearts, amongst other things. Incidentally during testing I used up the extra spread in a baked potato which is also recommended.
The book is full of Celine’s beautiful photos, so I’ll spare you any more of mine, but there’s a tester Flickr group here too. Also, don’t forget to check the “extras” page here on Celine’s website for some extra sandwich components such as spice blends, salsas and sauces that didn’t make it into the book for space reasons.
I have many favourites from the book, but some include Country Sausage, Out for The Count of Monte Cristo, Navajo Tacos, Welsh Rarebit, Dagwood, From Russia with Love, Double Decker Deluxe, Chickpea Shawarma, Pav Bhaji and Ethiopian Wraps.
If you’re in Europe, I have a treat in store for one of you. I have a copy to give away! And what’s more, I’m not going to ask you to follow me on Twitter, like me on Facebook or carry out a piece of complicated brain surgery and send me a picture. All you need to do is leave me a comment and tell me your favourite sandwich, vegan or not, and whereabouts in Europe you live. I’ll choose one winner at random on 10th September.
My favourite sandwich is thick, age (deep fried) tofu with slices of avocado and a sprinkling of “poultry spice.” I’m in the UK and a vegan cookbookaholic and a new reader of your blog. Very jealous of your job! Would love Vegan Sandwiches Save the Day to add to my collection.
It’s not my ‘real’ job! I do it for fun!
My favourite sandwich depends on the time of year/what I’ve been doing. In the summer a cheese salad/coleslaw sandwich is fab but after a long run a sausage sandwich dripping in tomato sauce hits the spot! I’m in England.
(p.s. that’s a veggie sausage, by the way)
I love vegan melting cheeze with basil, spring onion and vegan ham and a little pepper 🙂 Im in the UK x x
My favourite sandwich is well done bacon (dipped but not buttered) and I’ve therefore been intrigued by your repeated references this summer, to vegan bacon.
my favourite sandwich is the humble chip butty, good thick white bread, butter and nice fat chips from Penkhull chippy, nom nom
Oh yes, a chip butty will do it. Or a quesadilla with white beans, hot sauce and nutritional yeast pureed together (Honesty, it tastes really nice!).
(and I’m in the UK)
My fave is a simple yeast extract (marmite/alternative) and cucumber sandwich on soft white bread 🙂
(I’m in London, UK)
I love to eat houmous, salad leaves and beetroot between slices of wholemeal seeded bread (vegan of course)! England x
Just to be different from everyone else, my favourite is a cookie sandwich, preferably with chocolate chip cookie outsides and vanilla buttercream filling (but I’m dying to try the snickerdoodle cookie sandwich from Ms Cupcake).
My all-time favourite sandwich is very simple: fresh french baguette with lots of avocado, tomato and a bit of salt & pepper.
I live in Belgium.
I’ll tell you my fave vegan sandwich which will have baby spinach, avocado, hummus and toasted pinenuts
I am in London
I mash an avocado with some fresh lime juice and a pinch of salt. Add a dash or two of chilIi flakes. I spread it on lightly toasted brown bread and top with some roasted cherry tomatoes and finish the sandwich with more lightly toasted brown bread. Yummy.
At the moment my favourite is toasted ciabatta with lots of pesto arrabiata, some slices of smoked tofu, vegan “mozarella”, roasted red pepper, arugula and sliced black olives – YUM 😀 I am in Graz/Austria.
Joey from Friends was right; sandwiches are the best food. My obsessions are tempeh reubens and tofu banh mi. Oh man I want one right now. (I’m in London.)
At the moment – cold dhal, once its solidified enough to spread, with lots of finely chopped onion and coriander, on home made crusty bread. (UK)
My favourite sandwich would have to be the classic cheese toastie. As long as it’s vegan I like any cheese melted between two slices of bread but my current favourite is the recipe in Vegan Diner.
Oh my word, those pictures are getting me crazily excited! The book sounds like it’s packed with seriously creative recipes, who’d have thought such variety could exist for sandwiches, Celine and Tami are geniuses..I’m uselessly boring when it comes to sammies so would love to win. Currently enjoying lemony cashew cheese, dollop of pesto, cherry toms and rocket stuffed in a pitta 🙂
I’m in Oxford.
Thanks for the chance to win.
I love tomato, swiss cheese and mayo with salt and pepper.
It reminds me of my mom and It’s one of the dishes I miss most!
Ooh, I have excitedly awaiting this book for months but I can’t afford to buy it right now. I’m in Scotland so maybe I’ll win it and save some money 😀
My favourite sandwich would probably have to be my husband’s NLT which is fried slices of aubergine with lettuce, tomato, fried garlic and a mustard dressing. (in case you are wondering the N stands for “nasu” which is Japanese for aubergine). So good.
One of my favourites is a toasted Sandwich with banana, pecans and maple syrup 🙂 I’m in the UK.
We’ve done a tofu-mufalleta which was pretty good and just about to do a pulled-pork using Jackfruit as the ‘pork’. Failing that a nice Tofu banh mi or Tempeh reuben.. London, UK.
Tofurky smoked turkey, avocado, lettuce, tomato, scallion, maybe a bit of scheese, mayo and mustard. Mmmm.
Would love a copy fo the book!
I’m in Ireland.
I love focaccia with vegan cheese, sun-dried tomato & lettuce – yummm!
I’m in England ^___^
I’m in the States, so please don’t count this comment, but I just wanted to tell you I love you for not asking your readers to jump through hoops to enter your contest.
My most fav sandwich type meal x is homemade falafel, hummus, shredded lettuce, pickled red cabbage, garlic vegan mayo, some green harissa , sprinkle of vegan fake bacon bits with plenty of black pepper x a wrap or pitta works amazingly x
My favourite is a falafel sandwich as well – pita bread filled with homemade falafel patties, lettuce or rucola, tomatoes and some kind of sauce (usually soy yogurt sauce with cucumber and parsley). I’m in Austria.
I’m another UK vegan and for me the supreme sarnie is Redwood’s fishless fingers with some vegan mayo, and hopefully a big plate of greasy chips and a pickled gherkin on the side!
My favourite sandwich is cucumber, it has to be the quintessential British sandwich of summer. Freshly made wholemeal bread, some vegan spread, thinly sliced cucumber, and a twist of black pepper. If you’re really trying to impress cut the crusts of the sandwiches and chill in the fridge before serving.
I just wish our summer had been more of a ‘sandwich’ one, hot bowls of soup often seemed the order of the day
Awesome giveaway! 🙂 My favourite sandwich must be sunflower seed bread with avocado on a little homemade vegenaise and toppings like fresh tomato, lettuce, leek sprouts, sea salt and FairTrade African Peper Mix (= ground pepper, citrus and garlic). Yum!
I really appreciate that you’re skipping all the extra stuff that one often needs to go through for giveaways (I always skip those ’cause what’s the fun in that?)
I’m living in The Netherlands and just got back in time from my holiday in France. 😉
A mighty-white (no, that’s not a BNP sub-group) peanut butter sandwich warmed in the bottom of a school-bag, squished under some plimsoles and gym-knickers for 5 hours.
Oh wait. No. Just a horrible flashback I had.
Falafel and pickles and olives and hummus and jazzhands on a roll. Or some variety thereof. Scoootlaaaand xx
This is past the deadline (which is fine since I actually have this book already and I am in Michigan) but one of my (current…. who could really narrow it down to just one overall) easy, go-to when I want a really quick and easy snack/meal, sandwiches is some thick, crusty, whole grain bread, pan toasted and topped with this yummy stuff we can get here called “We can’t say it’s cheese”; it comes in a hickory smoke flavor.
The faux “cheese” spread really tastes nothing like cheese but it is nice and creamy (made with oatmeal) and has a hint of smoky-ness. It is quite addictive. My husband just ADORES the stuff (and he eats and loves dairy cheese)… he can demolish an entire tub of it without much effort. I try to restrain myself a bit because, since moving here to Michigan my veg convenience food options have diminished greatly; I am from Houston, Tx, a much larger city than Grand Rapids, Mi, so I have been spoiled by the fact that I always had easy and relatively inexpensive access to good and varied veg food stuffs; here what you can get is SOO much more expensive. Consequently, I am still adjusting to the shock of it all :). I found a recipe (in some relatively recent book purchase) that seemed to have nearly identical ingredients but, sadly, it was NOTHING like the original (which is based on oatmeal….so no soy overload). I desperately wanted it to work but it was “meh” at best. I kept trying to add seasonings and tweak it at the end in a (futile) attempt to rescue it but, at some point, I realized I could do no more (and, at that point, I was just wasting ingredients).
Anyway, I digress… 😉 I schmear the pan-toasted bread with smoky “cheese” spread, top with THICK slices of heirloom tomatoes (when they are in season) – i love the gorgeous dark orange varieties that are swirled with a little red (that is the technical name for that variety, I am sure! ha!) – and finish it off with a sprinkling of alderwood smoked salt (a fave of ours). It is extremely simple (obviously) but REALLY tasty (i made it for my hubby for the first time recently and he LOVED it). The open-faced sandwich is really as good as the quality of ingredients (really good whole-grain bread, which I think makes the BEST toast, and fabulous, heirloom tomatoes are what make it sing!)