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    You are in: Home / Cookbooks / Sandwiches & Wraps
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    74 recipes in

    Sandwiches & Wraps

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    This is one of those recipes that is so quick and easy that I have been using it for years now without needing to take another look at it. So I can't figure out where I originally got the idea. Delicious and easy to adjust to your tastes!

    Recipe #350089

    5 Reviews |  By Nikoma

    Random experiment while I was on vacation that came out great. All my meat eating friends wanted to try my "weird tofu sandwich" and since we got back 3 out of 5 have asked me to make it for them again. This is also how I introduced my Dad to tofu. He still makes fun of me, but not as bad. When I make this for others I like to serve it with a side of blue cheese dressing and either a pickle or celery which adds a nice touch.

    Recipe #317184

    Very different but we think they are so good.

    Recipe #54863

    This is absoloutly delicious! I found this recipe from Whole Foods Market.

    Recipe #99238

    This recipe is from Company's Coming Greatest Hits Mexican. It's a wonderful creamy dessert dish that is almost like a Danish pastry but much lower in calories.

    Recipe #301740

    An inexpensive but savoury dish. It may have originally been a French dish, as there are old French culinary references to "lapin gallois". When I was a child, our family had this as a bedtime snack a couple of times a week. Never tired of it.

    Recipe #18923

    My girlfriend modified this vegan chicken salad recipe from Robin Robertson's "Vegan Planet" by using tofu instead of tempeh. Can easily be made more accessible to non-vegans by using ordinary mayonnaise. I imagine this would be great with actual chicken in it as well in place of the tofu. We serve this in pita pockets.

    Recipe #324990

    This recipe is fast and flexible to your individual taste buds. Pressing a block of extra firm tofu can really improve the texture of the tofu in recipes like this. If you are vegan, try this with vegan mayonnaise – it will be just as good.

    Recipe #231121

    The only way to eat fresh tomatoes! In anticipation of the impending tomato harvest, I share with you a family secret. This is the reason we look forward to the end of summer, to the time when our gardens and our friends gardens are bursting with little red-skinned treasures. When I tell anyone about this, besides my brother and sister -- we learned it from Mom -- and my children -- now that I've gotten them to try it -- they think I'm weird (well...yes, I am, but this isn't why). People looked at me oddly when I made this in the college cafeteria. At least I thought that was the reason. It never tasted right, though. I think the foodservice tomatoes were plastic. My husband seems to shudder if he sees me or the kids consuming this treat, but then, he hates warm peanut butter. Period. Won't touch it. I haven't managed to get any of my in-laws to give it a try; my husband's Dad just looks at me and shakes his head. Come to think of it, I get a lot of that from him. So, what is this food that most people seem to find so repulsive that they won't even consider it? I just call it exactly what it is: Peanut Butter and Tomatoes on Toast. If you're intrigued, the extremely difficult and intricate recipe follows below. If you think I'm weird, get in line. Grossed out? Get over it, and try it already. I thought it was pretty gross the first time I saw my Mom eating it, too, but she made me take a bite, and I was hooked.

    Recipe #25625

    My vegetarian version of the delicious, squished sandwich. :) Prep time includes chilling.

    Recipe #114773

    1 Reviews |  By mliss29

    This was inspired by Recipe #297836, a recipe by M&A's, one of my Spring 08 Pick-A-Chef adoptees. I use Recipe #300266 for the tofu.

    Recipe #301509

    Almost too simple to post, but really yummy. Super easy to make. Broiling (or grilling) these and then squashing them to release their juices make them taste sweet and luxurious. From a food article in the Sunday New York Times, by Amanda Hesser. Her friend taught her how to do this.

    Recipe #242461

    This recipe has no meat in it, but you may definately add in some cooked chicken or beef slices if you wish. You can mix up the cream cheese mixture up to a day in advance and refrigerate. Serving size is estimated, depending on how large you slice the quesadillas.

    Recipe #160492

    2 Reviews |  By Jess N

    This is a great veggie version of the standard quesadillas.

    Recipe #256739

    This is for garlic lovers! Filling light lunch or summertime dinner.

    Recipe #233216

    3 Reviews |  By AWinPA

    I have purchased a similar sandwich at Starbucks and Whole Foods grocery store. I am the avocado lover in my house, so when I make just one sandwich, I eat the rest to avoid wasting it or having brown avocado in my refrigerator. I can't say that I mind!

    Recipe #184686

    I saw the sign. It was an Arby's sign that said: I'm thinking...roast beef sandwich. No, that's NOT what I was thinking.

    Recipe #141892

    I've been experimenting with wraps lately and this idea seemed really good. And it was! A tip for the mayo: make it the day before and don't add any extra chiles or adobo sauce until the next day after you've tasted it. It gets MUCH hotter after it sits for a day or two.

    Recipe #245364

    This comes from Lipsmackin Vegetarian Backpackin. Zucchini spears would make a nice addition.

    Recipe #228298

    this is one I developed over the years. It's mine, not from a book or anything.

    Recipe #91341

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