In my opinion, sandwiches should be one of the food groups. Although I try not to get carried away with too many flour products in my diet, there are some days when having a sandwich of some sort at each meal would suit me just fine. The "Pinto Bean Patties with Chili-Lime Mayo" on page 124 really hit the spot on one of my sandwich craving days. The pattie is made from pinto beans, onion, garlic, cilantro and Creole seasoning, with gluten flour added to give the pattie firmness and chew. The completed patties are lightly breaded then pan fried. Although the recipe calls for 2 tablespoons of oil for the pan frying, I omitted this completely and had good results cooking these in my non-stick skillet. The Chili-Lime Mayo is simply vegan (and I would add oil-free) mayo with fresh lime juice and diced serrano chili mixed together. To die for…! I lightly toasted whole wheat bread, spread on the mayo, and added lettuce and tomato for a truly wonderful sandwich. The recipe also suggests serving them on sandwich rolls or tortillas, which also sounded good. I served the leftover patties with potatoes and gravy, which was equally delicious!