I just rounded up the Best Veggie Sandwich Recipes that actually make meatless lunches exciting and impossible to ignore.

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I’m obsessed with messy sandwiches, the ones that leak and make you napkin-thirsty. I love Meat Free Sandwiches because they pack big flavor without faking meat.

And the chickpea salad wrap? It’s the kind of thing I crave on a rushed afternoon, creamy and tangy and totally satisfying.

I also adore simple cottage cheese toast with tomatoes when I want something bright and stupidly quick. These are my go-to Easy Veggie Sandwiches for dinner or a lazy lunch.

No pretension, just bold bites and a million little textures that keep me coming back. Worth every messy bite.

Trust me seriously

Ingredients

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Chickpea Salad Wrap filling: Creamy, chunky protein — basically like tuna salad but vegetarian.
Spicy Roasted Veggie Pita: Roasted char and heat, really hearty and a little smoky.
Cottage Cheese Toast with Tomatoes: Tangy, creamy cheese; fresh tomatoes add juicy brightness.
Plus simple.
Caprese Grilled Cheese: Melty mozzarella and basil; tomato freshness keeps it light and satisfying.
Avocado Chickpea Smash Sandwich: Creamy avocado with chickpea bite; quick, healthy, and filling.
Hummus Veggie Wrap: Smooth hummus holds everything together; crunchy veg for fiber and freshness.
Grilled Halloumi and Peach Sandwich: Salty squeaky cheese meets sweet peach; unexpectedly perfect summer combo.
Roasted Sweet Potato and Black Bean Sandwich: Sweet meets smoky beans; lots of fiber and comfort.
Warm Mushroom and Swiss Melt: Earthy mushrooms and melty Swiss; warm, savory, cozy bite.
Greek Veggie Pita: Cool tzatziki and crisp veggies; tangy, bright, and snackable.
Paneer Tikka Sandwich: Spiced paneer brings grill char and chewiness; feels like street food.
Egg Salad Sandwich (vegetarian): Classic comfort; creamy eggs and a little zing from mustard.
Buffalo Cauliflower Sandwich: Spicy, tangy cauliflower wings in sandwich form; messy and addictive.
Tofu Banh Mi: Crispy tofu, pickles, cilantro; crunchy, tangy, and totally craveable.
Pesto Portobello Melt: Garlicky pesto with meaty mushroom; gooey cheese seals the deal.
Curried Eggplant and Yogurt Sandwich: Warm curry spices and cooling yogurt; savory and unique.
Brie and Apple Open Face: Creamy brie with crisp apple; sweet, salty, elegant bite.
Smoky Tempeh BLT: Tempeh stands in for bacon; smoky, chewy, and surprisingly satisfying.
Roasted Beet and Goat Cheese Sandwich: Earthy beets and tangy goat cheese; pretty and rich.
Curried Chickpea Salad Pita: Spiced chickpeas with sweet raisins; cozy, protein-packed pocket.
Plus simple.
Classic Grilled Veggie and Goat Cheese: Charred veggies with tangy chèvre; rustic and bright.
Black Bean and Avocado Toast Sandwich: Creamy avocado with mashed beans; quick, filling, little zippy.
Sun dried Tomato, Spinach and Ricotta Panini: Cheesy, tangy sun dried tomatoes; melty and fresh.
Simple Veggie Club: Layered crunch and creamy avocado; dependable lunch that actually fills you.

Ingredient Quantities

Chickpea Salad Wrap filling: 2 cans (15 oz) chickpeas, drained and rinsed; 1/2 cup mayonnaise or vegan mayo; 2 tbsp plain yogurt; 1 celery stalk, finely diced; 1/4 cup red onion, minced; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1/2 tsp ground cumin; salt and pepper to taste; 4 large tortillas or wraps

Spicy Roasted Veggie Pita: 2 medium eggplants, cut into 1/2 inch cubes; 2 red bell peppers, sliced; 2 zucchinis, sliced; 1 red onion, wedged; 3 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp chili flakes; 1 tsp dried oregano; salt and black pepper; 4 pita pockets; 1/2 cup crumbled feta

Cottage Cheese Toast with Tomatoes: 8 slices sourdough or whole grain bread; 1 1/2 cups full fat cottage cheese; 2 medium tomatoes, sliced; 1 tbsp olive oil; 1 tsp dried basil or handful fresh basil; salt and cracked black pepper; optional drizzle honey or balsamic glaze

Caprese Grilled Cheese: 8 slices bread; 8 oz fresh mozzarella, sliced; 2 medium tomatoes, sliced; 1/4 cup basil leaves; 3 tbsp butter for grilling; 1 tbsp balsamic reduction or glaze

Avocado Chickpea Smash Sandwich: 1 can (15 oz) chickpeas, drained; 1 ripe avocado; 1 tbsp lime juice; 1/4 cup cilantro, chopped; 1/4 tsp garlic powder; salt and pepper; 8 slices whole grain bread or 4 buns; handful lettuce

Hummus Veggie Wrap: 1 1/2 cups hummus; 4 large tortillas; 1 cucumber, julienned; 2 carrots, shredded; 1 red bell pepper, thinly sliced; 1 cup spinach; 1/4 cup kalamata olives, sliced (optional)

Grilled Halloumi and Peach Sandwich: 8 oz halloumi, sliced 1/4 inch thick; 2 ripe peaches, sliced; 4 ciabatta rolls; 2 tbsp olive oil; handful arugula; 2 tbsp honey or honey mustard

Roasted Sweet Potato and Black Bean Sandwich: 2 medium sweet potatoes, peeled and cubed; 1 tbsp olive oil; 1 tsp smoked paprika; 1 can (15 oz) black beans, rinsed; 1/2 cup corn (fresh or frozen thawed); 8 burger buns; 1/2 cup chipotle mayo or plain mayo mixed with hot sauce

Warm Mushroom and Swiss Melt: 12 oz cremini or button mushrooms, sliced; 1 tbsp butter; 1 garlic clove, minced; 1 tsp thyme leaves; 8 slices Swiss cheese; 8 slices rye or sourdough bread

Greek Veggie Pita: 4 pita breads; 1 cup tzatziki; 1 cup cucumber, diced; 1 cup tomato, diced; 1/2 cup red onion, thinly sliced; 1/2 cup crumbled feta; 1/4 cup kalamata olives, pitted and halved; handful romaine or mixed greens

Paneer Tikka Sandwich: 10 oz paneer, cubed; 1/2 cup yogurt; 1 tbsp tikka masala paste or 1 tsp each garam masala and paprika; 1 tbsp lemon juice; 1 red onion, sliced; 4 sandwich rolls; 2 tbsp butter or oil for grilling

Egg Salad Sandwich (vegetarian): 6 large eggs, hard boiled and chopped; 1/3 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp relish or finely chopped pickles; 1 tbsp chives or green onion, chopped; salt and pepper; 8 slices bread

Buffalo Cauliflower Sandwich: 1 medium head cauliflower, cut into florets; 1 cup flour or gluten-free flour; 1 cup water or plant milk; 1/2 cup hot sauce; 2 tbsp butter or vegan butter melted; 4 brioche or soft rolls; 1 cup shredded lettuce or slaw

Tofu Banh Mi: 14 oz firm tofu, pressed and sliced; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp maple syrup; 1 large baguette or 4 small baguettes; 1 cup pickled carrots and daikon; 1/2 cucumber, thinly sliced; handful cilantro; sliced jalapeño to taste

Pesto Portobello Melt: 4 large portobello caps, stems removed; 4 tbsp pesto; 8 slices provolone or mozzarella; 4 ciabatta rolls; 2 tbsp olive oil; salt and pepper

Curried Eggplant and Yogurt Sandwich: 1 medium eggplant, sliced and roasted; 1/2 cup plain yogurt; 1 tbsp curry powder; 1 tsp lemon zest; 8 slices flatbread or naan; 1/4 cup chopped cilantro; salt to taste

Brie and Apple Open Face: 1 small wheel brie, thinly sliced; 2 apples, thinly sliced; 8 slices baguette or country bread; 2 tbsp butter; 2 tsp rosemary, chopped; drizzle maple syrup or honey

Smoky Tempeh BLT: 8 oz tempeh, sliced thin; 1/4 cup soy sauce; 1 tbsp liquid smoke or 1/2 tsp smoked paprika; 2 tbsp maple syrup; 8 slices bread; 8 leaves romaine; 2 tomatoes, sliced; vegan or regular mayo

Roasted Beet and Goat Cheese Sandwich: 3 medium beets, roasted and sliced; 4 oz goat cheese; 8 slices multigrain bread; 2 tbsp walnut pieces, toasted; handful arugula; 1 tbsp balsamic glaze

Curried Chickpea Salad Pita: 2 cans (15 oz) chickpeas, drained; 1/2 cup Greek yogurt or vegan yogurt; 1 1/2 tbsp curry powder; 1 celery stalk chopped; 1/4 cup raisins or chopped apple; salt and pepper; 4 pita pockets; handful spinach

Classic Grilled Veggie and Goat Cheese: 1 red bell pepper; 1 yellow bell pepper; 1 zucchini; 1 small eggplant; 3 tbsp olive oil; salt and pepper; 4 rolls; 4 oz goat cheese or chèvre; 2 tbsp balsamic vinegar

Black Bean and Avocado Toast Sandwich: 1 can (15 oz) black beans, rinsed and slightly mashed; 1 ripe avocado; 1 tbsp lime juice; 1/4 tsp cumin; 8 slices toasted bread; handful cilantro; salt and pepper

Sun dried Tomato, Spinach and Ricotta Panini: 1 cup ricotta cheese; 1/2 cup chopped sun dried tomatoes packed in oil, drained; 2 cups baby spinach, lightly wilted; 4 ciabatta or panini rolls; 4 tbsp olive oil for brushing; salt and pepper

Simple Veggie Club: 12 slices whole wheat bread; 6 tbsp mayonnaise; 8 slices cheddar; 8 slices tomato; 8 lettuce leaves; 1 avocado sliced; 1 cucumber sliced; salt and pepper

How to Make this

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1. Rinse and drain canned beans: smash one can of chickpeas for the Avocado Chickpea Smash and put two cans aside for the Chickpea Salad Wrap and Curried Chickpea Pita; rinse the black beans for the Black Bean Avocado Toast Sandwich and the black beans for the Roasted Sweet Potato sandwich, then set all aside.

2. Roast the veggie batches: preheat oven to 425F. Toss cubed sweet potatoes with 1 tbsp olive oil and smoked paprika and roast 20–25 minutes until tender. On a separate sheet roast eggplant cubes, red peppers, zucchini slices and red onion with 3 tbsp olive oil, smoked paprika, chili flakes and oregano until caramelized about 25–30 minutes for the Spicy Roasted Veggie Pita and Classic Grilled Veggie. Roast whole cauliflower florets coated in a simple batter (1 cup flour mixed with 1 cup water) 20 minutes, then brush with hot sauce and butter for the Buffalo Cauliflower sandwich.

3. While oven runs, prep quick proteins and toasts: press and slice tofu then marinate in soy sauce, sesame oil and maple syrup and pan sear for Tofu Banh Mi; slice halloumi and grill or pan sear with 1 tbsp olive oil until golden for the Halloumi and Peach Sandwich; cube paneer and toss with yogurt and tikka paste and briefly grill or pan fry for Paneer Tikka; slice tempeh and pan-fry with soy sauce, liquid smoke and maple syrup for Smoky Tempeh BLT; sautée mushrooms with butter, garlic and thyme until golden for the Warm Mushroom and Swiss Melt.

4. Hard boil eggs for the Egg Salad: place 6 eggs in cold water, bring to a boil, turn off heat and sit covered 10 minutes, cool in ice bath then chop. Mix with 1/3 cup mayo, Dijon, relish and chives, season to taste.

5. Make salads and spreads: mash the chickpeas for the Chickpea Salad with 1/2 cup mayo, 2 tbsp plain yogurt, diced celery, minced red onion, lemon juice, Dijon, cumin, salt and pepper; for Curried Chickpea Pita mix two cans chickpeas with 1/2 cup yogurt, 1 1/2 tbsp curry powder, celery, raisins or apple; for Avocado Chickpea Smash mash drained chickpeas with ripe avocado, lime, cilantro, garlic powder, salt and pepper; mix chipotle mayo (or mayo + hot sauce) for the Sweet Potato sandwich; whip ricotta with drained sun dried tomatoes and wilted spinach for the panini; make a quick tzatziki for the Greek Pita if you like by grating cucumber into yogurt and adding lemon, garlic and dill.

6. Prepare cheeses, breads and finishing touches: slice breads and rolls, butter 3 tbsp for grilling the Caprese Grilled Cheese, slice mozzarella and tomatoes and layer with basil then cook in a skillet until cheese melts and bread is golden; slice brie and apples and toast baguette slices for Brie and Apple; crumble feta or goat cheese and toast walnuts for Beet and Goat Cheese; have cottage cheese ready for toasts with sliced tomatoes, basil and an optional honey drizzle.

7. Assemble warm melts and sandwiches: for Warm Mushroom and Swiss layer sautéed mushrooms and thyme with Swiss between rye or sourdough and grill until oozy; for Pesto Portobello smear pesto on portobello caps, top with provolone and nestle in ciabatta, grill until cheese melts; for Roasted Sweet Potato and Black Bean stack sweet potato, black beans, corn and chipotle mayo on buns; for Grilled Halloumi and Peach put grilled halloumi, peach slices, arugula and honey mustard on ciabatta.

8. Build cold wraps, toasts and pitas: spread hummus on tortillas and layer cucumber, carrots, bell pepper, spinach and olives for Hummus Veggie Wraps; stuff pita pockets with roasted spicy veggies and crumbled feta; fill Greek Pita with tzatziki, cucumber, tomato, red onion, olives, feta and greens; spread curried chickpea or chickpea salad into pita or wraps; smear cottage cheese on sourdough, top with tomato, basil, oil and pepper for Cottage Cheese Toast.

9. Quick grill and finish for crunchy sandwiches: assemble Caprese Grilled Cheese with mozzarella, tomato and basil, brush outside with butter and grill; make Simple Veggie Club by stacking bread with mayo, cheddar, tomato, lettuce, avocado and cucumber; toast panini rolls brushed with olive oil for Sun dried Tomato, Spinach and Ricotta, press until warmed and crisp.

10. Plate and serve with small tips: slice sandwiches on a bias, add pickles or slaw for crunch, warm buns briefly if needed, drizzle balsamic glaze on Caprese or Beet sandwich, and taste for salt and pepper before serving; store leftover spreads separately up to 3 days in the fridge so nothing gets soggy.

Equipment Needed

1. Rimmed baking sheets (2) lined with parchment or foil for roasting veggies and cauliflower.
2. Large mixing bowls (2) for tossing roasted veggies, mixing chickpea salads and batters.
3. Chef knife and cutting board for chopping veggies, cheeses and slicing bread.
4. Colander or fine mesh strainer to rinse and drain canned beans and chickpeas.
5. Heavy skillet or cast iron pan for searing tofu, halloumi, mushrooms and grilling sandwiches.
6. Small saucepan or medium pot to hard boil eggs and warm sauces.
7. Spatula and tongs for flipping sandwiches, turning veggies and transferring hot pieces.
8. Measuring cups and spoons for dressings, batters and spice amounts.
9. Fork or potato masher for smashing chickpeas and mixing spreads.
10. Blender or food processor (or a sturdy jar and hand blender) to whip ricotta, make tzatziki and smooth spreads.

FAQ

Can I make these sandwiches vegan? A: Yes. Swap mayo for vegan mayo or mashed avocado, use vegan cheese or skip cheese, replace honey with maple syrup, and choose tofu or tempeh options instead of dairy paneer or halloumi. Some recipes already are vegan or easy to tweak.

How long will leftovers keep and how should I store them? A: Most fillings (chickpea salad, curried chickpea, roasted veggies) keep 3 to 4 days in an airtight container in the fridge. Keep wet toppings like tomato or pickles separate and assemble right before eating so bread doesnt get soggy.

Can I meal prep these for lunches? A: Totally. Prep fillings and roasted veggies ahead, store in containers, and assemble the morning of. Toast or grill sandwiches just before eating when possible. Egg and chickpea salads are great for make ahead.

Any quick swaps if I dont have a specific ingredient? A: Sure. No feta or goat cheese use ricotta or a crumbly mild cheese. No pita use wraps or sliced bread. No halloumi use firm tofu marinated and grilled. No tzatziki use plain yogurt with cucumber and garlic.

How do I keep bread from getting soggy with wet fillings? A: Spread a thin layer of butter, mayo, or hummus on the bread first to create a moisture barrier. Also pat roasted veggies or pickles dry and assemble right before serving.

What are easy ways to add more protein? A: Add extra chickpeas, black beans, crumbled paneer, halloumi, tempeh or a fried egg. Greek yogurt or cottage cheese on toast also boosts protein fast.

Easy Vegetarian Sandwich Recipes Substitutions and Variations

Chickpea Salad Wrap filling
- Mayonnaise or vegan mayo → Greek yogurt or silken tofu blended for a lighter, tangy binder
- Lemon juice → 1 tsp apple cider vinegar or 1 tbsp white wine vinegar if you want less citrus zing
- Celery → finely diced cucumber or grated carrot for crunch
- Dijon mustard → yellow mustard or a teaspoon of whole grain mustard for texture
Spicy Roasted Veggie Pita
- Eggplant → diced sweet potato or portobello chunks (longer roast time for sweet potato)
- Smoked paprika → regular paprika plus a few drops liquid smoke or a pinch of chipotle powder
- Feta → crumbled cotija, goat cheese, or omit and toss in chopped toasted nuts for saltiness
- Chili flakes → cayenne powder or a drizzle of hot sauce mixed into the olive oil
Avocado Chickpea Smash Sandwich
- Avocado → mashed silken tofu with lime for lower fat, or mashed peas for a bright green swap
- Cilantro → parsley or basil if you don’t like cilantro’s taste
- Lime juice → lemon juice or a splash of rice vinegar
- Chickpeas → white beans (cannellini) or mashed edamame for similar texture
Cottage Cheese Toast with Tomatoes
- Full fat cottage cheese → ricotta or labneh (creamier, milder) or Greek yogurt strained for thicker spread
- Tomatoes → roasted cherry tomatoes or thinly sliced roasted red peppers when tomatoes are out of season
- Sourdough or whole grain bread → rye, multigrain, or toasted baguette slices
- Honey or balsamic glaze → maple syrup or a quick balsamic reduction made by simmering balsamic until slightly thick

Pro Tips

1. Prep once, assemble many times: cook and roast everything ahead and store each component separately in airtight containers. Veggies, spreads and cheeses keep best when not stacked together, so sandwiches stay crisp and you can mix and match at the last minute. Don’t forget to cool hot things completely before sealing or the steam will make things soggy.

2. Play with texture: add a crunchy element to soft fillings — thinly sliced celery, toasted walnuts, or a quick cabbage slaw work wonders with chickpea, egg or avocado fillings. A little acid like lemon or lime brightens creamy mixes and keeps them from tasting flat.

3. Heat smart for melty cheese: if you want oozy cheese but no burned bread, start the sandwich low and slow in a covered pan for a few minutes to let the cheese melt, then crank up the heat for 30–60 seconds to get a golden crust. For paninis, press with a spatula or heavy pan rather than relying only on a panini press.

4. Balance salty, sweet and spicy at the end: finish sandwiches with tiny drizzles or dollops instead of mixing everything in. A quick swipe of balsamic reduction on Caprese, a little honey on halloumi and peach, or a spoonful of chipotle mayo on sweet potato and black bean gives clear flavor pops without overpowering the other layers.

Easy Vegetarian Sandwich Recipes

Recipe by Toni Baldesera

0.0 from 0 votes

I just rounded up the Best Veggie Sandwich Recipes that actually make meatless lunches exciting and impossible to ignore.

Servings

servings

Calories

470

kcal

Equipment: 1. Rimmed baking sheets (2) lined with parchment or foil for roasting veggies and cauliflower.
2. Large mixing bowls (2) for tossing roasted veggies, mixing chickpea salads and batters.
3. Chef knife and cutting board for chopping veggies, cheeses and slicing bread.
4. Colander or fine mesh strainer to rinse and drain canned beans and chickpeas.
5. Heavy skillet or cast iron pan for searing tofu, halloumi, mushrooms and grilling sandwiches.
6. Small saucepan or medium pot to hard boil eggs and warm sauces.
7. Spatula and tongs for flipping sandwiches, turning veggies and transferring hot pieces.
8. Measuring cups and spoons for dressings, batters and spice amounts.
9. Fork or potato masher for smashing chickpeas and mixing spreads.
10. Blender or food processor (or a sturdy jar and hand blender) to whip ricotta, make tzatziki and smooth spreads.

Ingredients

Chickpea Salad Wrap filling: 2 cans (15 oz) chickpeas, drained and rinsed; 1/2 cup mayonnaise or vegan mayo; 2 tbsp plain yogurt; 1 celery stalk, finely diced; 1/4 cup red onion, minced; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1/2 tsp ground cumin; salt and pepper to taste; 4 large tortillas or wraps
Spicy Roasted Veggie Pita: 2 medium eggplants, cut into 1/2 inch cubes; 2 red bell peppers, sliced; 2 zucchinis, sliced; 1 red onion, wedged; 3 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp chili flakes; 1 tsp dried oregano; salt and black pepper; 4 pita pockets; 1/2 cup crumbled feta
Cottage Cheese Toast with Tomatoes: 8 slices sourdough or whole grain bread; 1 1/2 cups full fat cottage cheese; 2 medium tomatoes, sliced; 1 tbsp olive oil; 1 tsp dried basil or handful fresh basil; salt and cracked black pepper; optional drizzle honey or balsamic glaze
Caprese Grilled Cheese: 8 slices bread; 8 oz fresh mozzarella, sliced; 2 medium tomatoes, sliced; 1/4 cup basil leaves; 3 tbsp butter for grilling; 1 tbsp balsamic reduction or glaze
Avocado Chickpea Smash Sandwich: 1 can (15 oz) chickpeas, drained; 1 ripe avocado; 1 tbsp lime juice; 1/4 cup cilantro, chopped; 1/4 tsp garlic powder; salt and pepper; 8 slices whole grain bread or 4 buns; handful lettuce
Hummus Veggie Wrap: 1 1/2 cups hummus; 4 large tortillas; 1 cucumber, julienned; 2 carrots, shredded; 1 red bell pepper, thinly sliced; 1 cup spinach; 1/4 cup kalamata olives, sliced (optional)
Grilled Halloumi and Peach Sandwich: 8 oz halloumi, sliced 1/4 inch thick; 2 ripe peaches, sliced; 4 ciabatta rolls; 2 tbsp olive oil; handful arugula; 2 tbsp honey or honey mustard
Roasted Sweet Potato and Black Bean Sandwich: 2 medium sweet potatoes, peeled and cubed; 1 tbsp olive oil; 1 tsp smoked paprika; 1 can (15 oz) black beans, rinsed; 1/2 cup corn (fresh or frozen thawed); 8 burger buns; 1/2 cup chipotle mayo or plain mayo mixed with hot sauce
Warm Mushroom and Swiss Melt: 12 oz cremini or button mushrooms, sliced; 1 tbsp butter; 1 garlic clove, minced; 1 tsp thyme leaves; 8 slices Swiss cheese; 8 slices rye or sourdough bread
Greek Veggie Pita: 4 pita breads; 1 cup tzatziki; 1 cup cucumber, diced; 1 cup tomato, diced; 1/2 cup red onion, thinly sliced; 1/2 cup crumbled feta; 1/4 cup kalamata olives, pitted and halved; handful romaine or mixed greens
Paneer Tikka Sandwich: 10 oz paneer, cubed; 1/2 cup yogurt; 1 tbsp tikka masala paste or 1 tsp each garam masala and paprika; 1 tbsp lemon juice; 1 red onion, sliced; 4 sandwich rolls; 2 tbsp butter or oil for grilling
Egg Salad Sandwich (vegetarian): 6 large eggs, hard boiled and chopped; 1/3 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp relish or finely chopped pickles; 1 tbsp chives or green onion, chopped; salt and pepper; 8 slices bread
Buffalo Cauliflower Sandwich: 1 medium head cauliflower, cut into florets; 1 cup flour or gluten-free flour; 1 cup water or plant milk; 1/2 cup hot sauce; 2 tbsp butter or vegan butter melted; 4 brioche or soft rolls; 1 cup shredded lettuce or slaw
Tofu Banh Mi: 14 oz firm tofu, pressed and sliced; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp maple syrup; 1 large baguette or 4 small baguettes; 1 cup pickled carrots and daikon; 1/2 cucumber, thinly sliced; handful cilantro; sliced jalapeño to taste
Pesto Portobello Melt: 4 large portobello caps, stems removed; 4 tbsp pesto; 8 slices provolone or mozzarella; 4 ciabatta rolls; 2 tbsp olive oil; salt and pepper
Curried Eggplant and Yogurt Sandwich: 1 medium eggplant, sliced and roasted; 1/2 cup plain yogurt; 1 tbsp curry powder; 1 tsp lemon zest; 8 slices flatbread or naan; 1/4 cup chopped cilantro; salt to taste
Brie and Apple Open Face: 1 small wheel brie, thinly sliced; 2 apples, thinly sliced; 8 slices baguette or country bread; 2 tbsp butter; 2 tsp rosemary, chopped; drizzle maple syrup or honey
Smoky Tempeh BLT: 8 oz tempeh, sliced thin; 1/4 cup soy sauce; 1 tbsp liquid smoke or 1/2 tsp smoked paprika; 2 tbsp maple syrup; 8 slices bread; 8 leaves romaine; 2 tomatoes, sliced; vegan or regular mayo
Roasted Beet and Goat Cheese Sandwich: 3 medium beets, roasted and sliced; 4 oz goat cheese; 8 slices multigrain bread; 2 tbsp walnut pieces, toasted; handful arugula; 1 tbsp balsamic glaze
Curried Chickpea Salad Pita: 2 cans (15 oz) chickpeas, drained; 1/2 cup Greek yogurt or vegan yogurt; 1 1/2 tbsp curry powder; 1 celery stalk chopped; 1/4 cup raisins or chopped apple; salt and pepper; 4 pita pockets; handful spinach
Classic Grilled Veggie and Goat Cheese: 1 red bell pepper; 1 yellow bell pepper; 1 zucchini; 1 small eggplant; 3 tbsp olive oil; salt and pepper; 4 rolls; 4 oz goat cheese or chèvre; 2 tbsp balsamic vinegar
Black Bean and Avocado Toast Sandwich: 1 can (15 oz) black beans, rinsed and slightly mashed; 1 ripe avocado; 1 tbsp lime juice; 1/4 tsp cumin; 8 slices toasted bread; handful cilantro; salt and pepper
Sun dried Tomato, Spinach and Ricotta Panini: 1 cup ricotta cheese; 1/2 cup chopped sun dried tomatoes packed in oil, drained; 2 cups baby spinach, lightly wilted; 4 ciabatta or panini rolls; 4 tbsp olive oil for brushing; salt and pepper
Simple Veggie Club: 12 slices whole wheat bread; 6 tbsp mayonnaise; 8 slices cheddar; 8 slices tomato; 8 lettuce leaves; 1 avocado sliced; 1 cucumber sliced; salt and pepper

Directions

Rinse and drain canned beans: smash one can of chickpeas for the Avocado Chickpea Smash and put two cans aside for the Chickpea Salad Wrap and Curried Chickpea Pita; rinse the black beans for the Black Bean Avocado Toast Sandwich and the black beans for the Roasted Sweet Potato sandwich, then set all aside.
Roast the veggie batches: preheat oven to 425F. Toss cubed sweet potatoes with 1 tbsp olive oil and smoked paprika and roast 20–25 minutes until tender. On a separate sheet roast eggplant cubes, red peppers, zucchini slices and red onion with 3 tbsp olive oil, smoked paprika, chili flakes and oregano until caramelized about 25–30 minutes for the Spicy Roasted Veggie Pita and Classic Grilled Veggie. Roast whole cauliflower florets coated in a simple batter (1 cup flour mixed with 1 cup water) 20 minutes, then brush with hot sauce and butter for the Buffalo Cauliflower sandwich.
While oven runs, prep quick proteins and toasts: press and slice tofu then marinate in soy sauce, sesame oil and maple syrup and pan sear for Tofu Banh Mi; slice halloumi and grill or pan sear with 1 tbsp olive oil until golden for the Halloumi and Peach Sandwich; cube paneer and toss with yogurt and tikka paste and briefly grill or pan fry for Paneer Tikka; slice tempeh and pan-fry with soy sauce, liquid smoke and maple syrup for Smoky Tempeh BLT; sautée mushrooms with butter, garlic and thyme until golden for the Warm Mushroom and Swiss Melt.
Hard boil eggs for the Egg Salad: place 6 eggs in cold water, bring to a boil, turn off heat and sit covered 10 minutes, cool in ice bath then chop. Mix with 1/3 cup mayo, Dijon, relish and chives, season to taste.
Make salads and spreads: mash the chickpeas for the Chickpea Salad with 1/2 cup mayo, 2 tbsp plain yogurt, diced celery, minced red onion, lemon juice, Dijon, cumin, salt and pepper; for Curried Chickpea Pita mix two cans chickpeas with 1/2 cup yogurt, 1 1/2 tbsp curry powder, celery, raisins or apple; for Avocado Chickpea Smash mash drained chickpeas with ripe avocado, lime, cilantro, garlic powder, salt and pepper; mix chipotle mayo (or mayo + hot sauce) for the Sweet Potato sandwich; whip ricotta with drained sun dried tomatoes and wilted spinach for the panini; make a quick tzatziki for the Greek Pita if you like by grating cucumber into yogurt and adding lemon, garlic and dill.
Prepare cheeses, breads and finishing touches: slice breads and rolls, butter 3 tbsp for grilling the Caprese Grilled Cheese, slice mozzarella and tomatoes and layer with basil then cook in a skillet until cheese melts and bread is golden; slice brie and apples and toast baguette slices for Brie and Apple; crumble feta or goat cheese and toast walnuts for Beet and Goat Cheese; have cottage cheese ready for toasts with sliced tomatoes, basil and an optional honey drizzle.
Assemble warm melts and sandwiches: for Warm Mushroom and Swiss layer sautéed mushrooms and thyme with Swiss between rye or sourdough and grill until oozy; for Pesto Portobello smear pesto on portobello caps, top with provolone and nestle in ciabatta, grill until cheese melts; for Roasted Sweet Potato and Black Bean stack sweet potato, black beans, corn and chipotle mayo on buns; for Grilled Halloumi and Peach put grilled halloumi, peach slices, arugula and honey mustard on ciabatta.
Build cold wraps, toasts and pitas: spread hummus on tortillas and layer cucumber, carrots, bell pepper, spinach and olives for Hummus Veggie Wraps; stuff pita pockets with roasted spicy veggies and crumbled feta; fill Greek Pita with tzatziki, cucumber, tomato, red onion, olives, feta and greens; spread curried chickpea or chickpea salad into pita or wraps; smear cottage cheese on sourdough, top with tomato, basil, oil and pepper for Cottage Cheese Toast.
Quick grill and finish for crunchy sandwiches: assemble Caprese Grilled Cheese with mozzarella, tomato and basil, brush outside with butter and grill; make Simple Veggie Club by stacking bread with mayo, cheddar, tomato, lettuce, avocado and cucumber; toast panini rolls brushed with olive oil for Sun dried Tomato, Spinach and Ricotta, press until warmed and crisp.
Plate and serve with small tips: slice sandwiches on a bias, add pickles or slaw for crunch, warm buns briefly if needed, drizzle balsamic glaze on Caprese or Beet sandwich, and taste for salt and pepper before serving; store leftover spreads separately up to 3 days in the fridge so nothing gets soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.