'wichcraft: Craft a Sandwich Into a Meal--And a Meal Into a Sandwich: A Cookbook

Yes, this is a book of sandwiches. No, they are not something you can just throw together on the spot, but most of these sandwiches can turn great leftover meats and ingredients into a great second night's dinner. All you need is a little pre-planning. I often have leftovers when I make short ribs,turkey, or steak and they work perfect with this book. Also, many of the condiments that are prepared for these sandwiches keep for several weeks and can be utilized in many other types of meals. I have really enjoyed this book and have not found it too daunting for a weeknight meal and leftover lunch. If you enjoy cooking and really like sandwiches then this is a great book for you.

My daughter requested this for her birthday. I was relieved when I saw it was a sandwich cookbook! She loves it. The sandwiches are out of the ordinary, and none of them she has tried have not been very good. MJB

This is currently the most-used cookbook in my collection. Sandwiches are far and away my favorite food, mostly because of the many layers of flavor they deliver in a single bite--and the recipes in this book do not disappoint. The authors' philosophy that a sandwich should contain all the delicious ingredients of a well-balanced meal has made their recipes and ingredient combinations bright, exciting, and totally original. All the people I've served these sandwiches to have been amazed at the unique, delectable ingredient parings. I've made fourteen of the sandwiches in this book...and every one has been a winner. I'm twenty-one and have only been cooking seriously for about a year, but I didn't find any of the techniques or ingredients daunting or complicated in the least. It is true that the sandwiches in 'wichcraft take more time to prepare than spreading jam and peanut butter on two pieces of bread and slapping them together, but that's what makes them fabulous: they really are an entire meal unto themselves, simply stacked onto bread rather than plated. My only qualm with these recipes are that some tend to be quite heavy-handed in terms of how much oil they call for, but the amounts of oil can be cut dramatically without sacrificing flavor. Some particular recommendations are: slow roasted pork with red cabbage, jalapenos, and mustard; chicken breast with roasted peppers, mozzarella, and spinach-basil pesto; roast beef with grilled red onions, radish slaw, and black pepper mayonnaise.

I have only had the opportunity to eat at Tom Colicchio's 'wichcraft once, but that was enough for me to fall in love with it -- the food and the atmosphere. I'm a big fan of the sandwich and this book is a great way to gain new recipes and ideas on how to transform your favorite dishes into sandwiches. I especially love the insightful essays that appear throughout the book with tips on how to turn your sandwich into the perfect salad (for carb-conscious eaters), preparing for crowds, and pantry essentials. Each recipe features a full-color and appetizing photo of the sandwich in question and instructions are extremely easy to follow.