Tyler Kord is the man we seek out when we're looking for advice about the stuff that goes between two pieces of bread. The author of A Super Upsetting Book About Sandwiches and the chef-owner of No. 7 restaurant and sub shops in NYC is talking all things sandwiches on today's podcast. Although the man can work magic on a piece of chicken or pork, Kord says his bestselling sandwiches are actually vegetarian (if you've had his roasted broccoli sub, you're not surprised to hear this).
Take a listen to our interview with Kord, then break up with meat for the night and dig into one of these veggie-loaded sandwiches instead.
This veggie burger solves the problem we've had with...pretty much every other veggie burger recipe. Bouncy mushrooms and pleasantly firm black beans keep this patty far from the dreaded "mush" factor, and aggressive seasoning combats any blandness. Bring on the toppings!
Nothing makes a pile of vegetables more appealing than slathering them in homemade ranch. Our take is inspired by April Bloomfield’s version in her book A Girl and Her Greens.
The breakfast highlight at Philly's High Street on Market is this impossibly meaty (yet meatless) sandwich, piled high with marinated king trumpet mushrooms and custardy scrambled eggs.
Meatless doesn't mean dainty. When making a veggie-centric sandwich, like this one inspired by the legendary Scuttlebutt at Saltie in Brooklyn, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into.
With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.
Butter and sweet onions are all you need for these warm, flavor-packed sandwiches, inspired by James Beard's favorite snack.
There’s nothing wrong with a regular tomato-and-mayo sandwich, but this shredded lettuce and Italian vinaigrette masterpiece is worthy too.
This crunchy-creamy sandwich sends juices running down to our elbows, which is precisely why we like it so much. Goat cheese and mashed avocado keep this from feeling like rabbit food between two slices of bread.
Technically this one doesn't have any vegetables in it—but it is vegetarian.