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Vegetarian Sandwiches: Fresh Fillings for Slices, Pockets, Wraps, and Rolls Paperback – April 1, 2000

4.7 out of 5 stars 12 customer reviews

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Editorial Reviews

About the Author

Paulette Mitchell lives in Minneapolis, Minnesota, and has been a cooking instructor for 25 years, lecturing frequently on health and nutrition. She has published numerous cookbooks, including the best-selling The 15-Minute Vegetarian.

Ondine Vierra is a New York based photographer.
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Product Details

  • Paperback: 132 pages
  • Publisher: Chronicle Books (April 1, 2000)
  • Language: English
  • ISBN-10: 0811825019
  • ISBN-13: 978-0811825016
  • Product Dimensions: 8.1 x 0.6 x 8.9 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #906,170 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Melanie on April 6, 2001
Format: Paperback Verified Purchase
This book raises sandwich-making to a fine art and proves that there is more to life than peanut butter and jelly for vegetarians. Surprisingly, the gourmet flavor of the recipes is attributable to the use of unique ingredients and combinations rather than to complex preparation. Each page of recipes is generously packed with tips and tidbits of information about the ingredients. Included in the book are chapters on Sandwich Basics (one of my favorites with recipes for Black Olive and Caper Spread and Roasted Red Bell Pepper Sauce); Appetizer, Snack, and Accompaniment Sandwiches; Cold Sandwiches; Warm Sandwiches; Stuffed, Rolled, and Wrapped Sandwiches; Sandwich Accompaniments (salads and such); and Dessert Sandwiches. Though you may not use most of these recipes for your child's lunchbox, they are fun and delicious enough for the whole family. Kids will love Savory Nut Patties on Sesame Buns, Black Bean Quesadillas, and Italian Toasted Cheese Sandwiches. This cookbook is mostly ovo-lacto, but I've found making vegan substitutions quite easy.
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Format: Paperback
This book is great. I read about it in a health magazine that featured one of its sandwiches and I had to get the book. I was not disappointed. As a vegetarian it is sometimes hard to think of new ideas for a simple meal...without heading to the vending machine. This book gave me some great ideas and I tried food combinations that I may not have thought to put together, like sweet potatoes and avacado. This book is a great addition to any vegetarian kitchen.
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Format: Paperback
This is a great cookbook. The sandwich ideas are great. I really like the condiment recipes, like lemon vinegrette and sundried tomato pesto. Every sandwich I have made has been much better then expected. Even the really simple recipes seem to turn out excellent. Includes pita, wraps, tortilla, and traditional sandwiches. I highly recommend this book.
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By merrymousies on January 19, 2003
Format: Paperback
I had been looking for a book like this for awhile since on the weekends I like to throw together something for lunch but had been running out of ideas. This book got me going again. I love it! Everything I've tried has been great - vegetarians and non have liked everything I've made so far. There are some great spreads in here like the basil pesto, the hummus, the herb butter, the mushroom with almond spread, etc. These can be slathered on the bread and then just add veggies to that or you can do some of the full sandwiches like the Sweet Potato and Avocado sandwich, the grilled eggplant with olive/tomato spread sandwich, the dilled egg salad sandwich, veggie melts etc. Thumbs up on this one!
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Format: Paperback
In any cookbook, even the good ones, you can usually expect a few mediocre or outright terrible recipes. Not so with "Vegetarian Sandwiches." Every recipe I've tried is excellent. And best of all, the recipes are easy, quick and the ingredients are easy to find. Delicious!
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Format: Paperback Verified Purchase
This is my second Paulette Mitchell book, and if you're an unsophisticated cook I'm sure the "Tips" she puts on every page will be helpful. I often find them somewhat patronizing, however - defining roma tomatoes, or describing spinach (!), or saying freshly ground pepper is better than pre-ground (well, duh), for example - really basic things like that. She seems to assume her readers are novices, as she did in her book "The 15-Minute Vegetarian Gourmet." Her recipes are great, though, and more sophisticated than her writing and those in her previous book. This book is gorgeous, and as a vegetarian I am always on the hunt for creative lunch ideas. She also has great ideas for preparing your pantry so you always have ingredients on hand to use in these recipes. All in all, a winner.
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