19 Vegetarian Sandwiches for Healthy, Filling Lunches

Cali veggie, cucumber-chutney, a smashshroom (!), and more.Photo by Isa ZapataWhat makes a good vegetarian sandwich? Unlike meat-based sandwiches, which can be as simple as tossing cold cuts between mustard-slicked bread, vegetarian sandwich recipes require a little more thought. A truly great meatless sandwich needs tons of flavor, a range of textures, and a good amount of fat and protein while you’re at it. Condiments like hummus, pesto, or tahini sauce are great jumping off points when considering which direction your sandwich will take.Am I craving a hummus sandwich with tons of crunchy veg, avocado, and a thick layer of sprouts? Should it be on whole wheat bread? Focaccia? Maybe a baguette? Or maybe I want a falafel sandwich tucked inside a pita pocket? For something simple, perhaps an egg salad sandwich (or chickpea salad sandwich if I don’t want to boil eggs, or happen to be sharing with a vegan). And wait, is a veggie burger a sandwich? (The jury’s out, but I still recommend making these lentil burgers, or the ultimate black bean smash burger.)Ultimately, vegetarian sandwiches take a little more thought than your average ham and cheese, but I prefer to see that as a win. On a slower afternoon, I like to take myself on a leisurely walk to the farmers market (or whichever supermarket has the nicest produce), gather my bits and bobs, and a great loaf of bread of course. I head back to the kitchen and it’s time to get creative. For a little more inspiration, check out these 19 vegetarian sandwich recipes. (Note: Some of these include Parmesan, which is technically not vegetarian—make a mental note if that’s important to you or someone you’re eating with!)Veggie Club SandwichMy latest Good for You column is about (what else!) a vegetarian sandwich. It’s a double-decker number on whole grain bread, with crunchy veg, giardiniera-spiked mayo, sharp cheddar, and a good swipe of hummus.Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christine KeelyArtichoke BeurreFrom our series It’s That Simple: A slightly unhinged vegetarian version of the classic Parisian sandwich, a jambon beurre (or, ham and butter).Photo by Alex LauGreen Goddess Crunch SandwichThe zingy green goddess dressing really makes this sandwich. I like swapping the fresh mozzarella for planks of firm tofu or marinated tempeh for a little extra protein. I also like eating it over the sink instead of getting a plate.Photo by Isa ZapataCurried Tomato SandwichTo me, juicy tomato slices on thick fried sourdough is better than a slice of pie in peak summer. Here it’s even more exciting thanks to a good spoonful of Madras curry powder in the mayo, and a few capers for punch.Photo by Chelsea KyleKale ReubenA classic Rueben may call for corned beef, but I don’t miss it here, where a mountain of slowly-cooked kale—better than it sounds, I swear—takes the place of the thick layer of meat.Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna SemanEggplant Tortas MilanesaThis riff on the Mexican sandwich (beef, chicken, or pork on a soft roll) transforms sliced eggplant into a crispy cutlet. With Oaxaca cheese, chipotle mayo, and pickled jalapenos on bolillo or ciabatta rolls, it’s a restaurant-quality bite you can enjoy at home, slippers on, Netflix queued.Photograph by Emma FishmanSmashroom SandwichObviously there had to be a mushroom moment in this vegetarian sandwich roundup. Extra-large portobello mushrooms (fried and smashed until deeply seared) are the main characters of this sandwich, but the pickled cherry peppers and pesto are extremely welcome costars.Photo by Alex Lau, Food Styling by Susie TheodorouSpiced Sweet Potato Sandwich With FetaSliced seared sweet potato may not be meat, but its heft and color makes an attractive alternative for this sammie. Pickled red onion, beet, and plenty of salty feta offset the sweetness of the potato, and only add to the appealing cross-section.Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De LucaVada Pav With Dry Coconut-Garlic ChutneyVada pav is a labor of love: a chickpea-flour-crisped potato patty, sprinkled with coconut-garlic chutney, in between a pillowy bun. After one bite, you’ll understand what all that work was for.Gentl & HyersCalifornia Veggie SandwichSometimes known as a “hippie sandwich,” this version of the iconic sandwich features quick pickles and raw sliced veg, with a tangy buttermilk dressing and smashed goat cheese.Alex LauVeggie Italian HoagiesYou won’t find any gabagool in this sub, which I imagine is how a tomato sandwich would dress after a trip to Little Italy. To keep you full until dinner, add a layer of smashed white beans or another mild vegetarian protein.Photo by Alex Lau, Food styling by Sue LiHealthyish Breakfast SandwichesHere’s a fun twist: The onion in this sandwich thinks it’s bacon! Roasted with soy sauce and garlic powder, they provide the egg sandwich with a texture and umami not unlike meat.Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia PappasMushroom SloppyJust like a good ol’ ground beef sloppy joe, but it’s vegan (thank you, mushrooms and tofu!) with a powerfully seasoned five-spice powder and gochujang sauce. So maybe it’s not like the classic joe at all…and maybe that’s a good thing.Photograph by Heami Lee, food styling by Frances Boswell, prop styling by Sophie StrangioBombay SandwichChef Preeti Mistry calls this sandwich a “grown up grilled cheese.” Do you need any more details? OK: It features alliums two ways, with sweet onion jam and a bright scallion chutney, plus cheesy potatoes and thick slices of good sourdough bread. Yeah, you’re hungry now, huh?Photograph by Isa ZapataCucumber Sandwich With Green ChutneyYou don’t have to host afternoon tea to enjoy this delicate sandwich. A lemony cilantro chutney keeps things bright, playing very nicely with the rich cream cheese and pillowy white bread (crusts off, of course!).Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Emma FishmanPanini Alla NormaPasta alla norma is actually a phenomenal sandwich inspiration: fried eggplant, tomato (or what the heck, swap in roasted red peppers if you have a jar in the fridge), fresh mozzarella, and a handful of basil get cozy in pressed ciabatta.Photo by Alex LauThe Collard Green MeltThis recipe comes from Turkey and the Wolf in New Orleans. Silky collard greens, creamy coleslaw, homemade Russian dressing, and plenty of Swiss cheese. If you think the lack of meat is an issue, you need to sort out your priorities.Photo by Chelsie Craig, food styling by Kat BoytsovaRoadie HoagieThe beauty of this sub is that it only gets better as it sits. Ideal for long car rides or work lunches, inside you’ll find peppery mustard greens, olive vinaigrette, and two cheeses, all of which properly soak and marinate between two halves of a hero roll.Photo by Travis Rainey, Food Styling by Leslie Raney GarettoA Perfect Grilled Cheese SandwichWe couldn’t skip one of the most iconic vegetarian sandwiches. White bread, American cheese, butter, and mayo! Who could ask for anything more?Rebecca’s work has appeared in TASTE, Eater, Food52, The Kitchn, Serious Eats, The Strategist, and NYT Cooking, among others. Previously, she was a staff editor at a handful of media publications, as well as a freelance recipe tester, culinary producer, and stylist. Before joining Bon Appétit and Epicurious, she was ... Read More