You don't just have to be meatless on Monday. You want to eat seasonally, sustainably, or just straight-up healthily, spending a day without meat is a great start to the week. What’s not so great is the mess my grain bowls, salads, or soups make. I’ve found they aren’t that easy to pack (anyone else spilled dressing in their bag??) and leave stray grains and splashes at my desk.
No, it’s the handheld, travel-ready, self-contained sandwiches that are true lunchtime heroes. They might leave behind some crumbs, but won't burden you with oily, bulky containers or utensils to clean and carry. Eat them desk-side, park-side, in 10 minutes or leisurely hour-long lunch break. Plus, cutting out meat doesn't limit how delicious sandwiches can be—go ahead and experiment with hearty grain breads, fillings, spreads, heat, or height. Add some salt and pepper for good measure. The next time you want a satisfying, low-mess meatless meal, make one of these 33 sandwiches. It doesn't even have to be Monday.
What makes this triple-layer vegetarian sandwich stand out amongst the crowd is, first and foremost, the three layers of white sandwich bread. In between each slice is a simple spread of mayo mixed with lime juice and mustard powder, plus hard-boiled eggs, avocado, and plum tomatoes.
This veggie sandwich introduces a bounty of colors and flavors, thanks to ingredients like cauliflower, carrots, well-aged provolone cheese, arugula, and roasted red bell peppers. What makes this a muffuletta rather than any old vegetable sandwich is the signature sesame seed-studded Italian bread.
This three-ingredient vegetarian sandwich is a convenience chain staple in Japan. But if you’re not traveling between Kyoto and Nara, like recipe developer Nikkitha Bakshani was when she was first introduced to this concept, you can make it yourself at home using soft white bread, hard-boiled eggs, and umami-rich kewpie mayonnaise.
Several tablespoons of chaat masala and a cilantro chutney contribute distinctly Indian flavors to this vegetarian club sandwich. Instead of deli meats and bacon, this veggie sandwich is stuffed with thinly sliced red potatoes, cucumbers, tomatoes, beets, and cheese.
Our most controversial sandwich to date is, truthfully, one of our all-time favorite vegetarian sandwich recipes. Normally you’d think that marinated, vinegar-y green beans would be the center of a side salad or mixed into a pasta salad, but here they’re layered with fresh mozzarella cheese on ciabatta bread for a totally new lunchtime special.
I love the instructions that Sarah Jampel has given for this vegetable sandwich recipe. It calls for “one very fresh baguette that you're excited to eat.” I can do that! So what should go on this very fresh, very exciting baguette? Try paprika-spiced broccoli and a Sriracha mayonnaise.
This is no ordinary grilled cheese sandwich. Sure, there’s a time and place for single slices of American cheese on buttery white sandwich bread, but today, try brie cheese on French bread. The pesto isn’t ordinary either. Instead of basil and pine nuts, our recipe calls for kale, roasted pistachios, honey, and lemon zest.
Two kinds of mustard—stone-ground mustard and sauteed mustard greens—add to this otherwise classic grilled cheese sandwich recipe. You can use any type of cheese that you like, but recipe developer CrepesofWrath recommends cheddar cheese.
If you ever want an easy way to give a veggie sandwich a little extra oomph, add syrupy balsamic vinegar. This recipe is inspired by an eggplant and arugula sandwich from food writer Ruth Reichl and this one comes together in just 20 minutes.
Next time you’re in search of a filling vegan sandwich idea, how about marinated tempeh and homemade hummus? In a small bowl, combine tamari, apple cider vinegar, maple syrup, olive oil, and paprika for a salty-sweet glaze for the tempeh. Then layer it with homemade hummus between slices of bread, ideally something crusty and crunchy.
When you think about po’boy sandwiches, you might default to fried shrimp or roast beef, but for this vegan version, recipe developer HardLikeArmour stuffs hoagie rolls with fried cauliflower. Instead of dipping the cauliflower in beaten eggs, use homemade cashew cream for the batter.
Follow this recipe from food editor Emma Laperruque to make the best (and she means the BEST!) portobello mushroom sandwich of all time. So what makes it so good? Marinating the ‘shrooms with a mixture of nutritional yeast, caper brine, and olive oil.
So you want something a little heartier than a sandwich for dinner? I got you. These homemade chickpea-based burgers should do the trick. They’re cooked in a cast-iron skillet, which means you can make them year-round (even when it’s too chilly to grill outside).
For breakfast, lunch, or dinner, this egg sandwich will fire up your tastebuds, thanks to a spicy mayonnaise, which gets its heat from crushed Calabrian chiles.
Crispy cauliflower takes the place of the usual fried chicken in this spicy sandwich inspired by a Tennessee classic. Vegetarian or not, heat-seekers will love taking a big bite.
Are you in a pickle (aka short on time and lacking a bounty of ingredients to make lunch or dinner)? Emma Laperruque thought ahead and created this pickle sandwich for moments just like that. All you need is whole wheat bread (though really any kind will do), mustard and mayo, pickles, and cheddar cheese.
I’m not even going to venture into the territory of calling tempeh a substitute for bacon or chicken or any other meat. It’s its own special ingredient that doesn’t need to always be a meat-free replacement. Use it and feel good about it, especially when it’s pan-fried, drizzled with tamari, and placed on a slice of bread with red onion, avocado, marinated beets, and mayo.
“Warning: This recipe says it serves 4, but you might end up devouring all these sandwiches yourself,” writes recipe developer Asha Loupy. I willingly accept the warning, and challenge you to do the same with this vegetarian delight.
Getting out of bed, especially on a weekday, is hard. But it’s about to get a little easier and a whole lot more delicious with this open-faced vegetarian egg sandwich.
When Neil Armstrong said “one small step for man, one giant leap for mankind,” I think this breakfast sandwich is actually what he was referring to. Assigning Editor Rebecca Firkser is bringing an egg and cheese to a whole new level by adding a latke between the bread.
Tomato sandwiches, a Southern classic, have become more widespread in the last couple of years. Normally they’re served on white bread smeared with mayo, but leave it to recipe developer and baking resident Erin Jeanne McDowell to amp it up by baking cheesy herby buttermilk biscuits for the base of this sandwich.
Recipe developer and Food52’s food editor Emma Laperruque was inspired by the simple summer pleasure of a tomato sandwich for this recipe. Instead of colorful heirloom varieties, she blanches asparagus and layers it on top of a mayonnaise spread and baguette.
Give tofu a whole new flavor with this vegetarian sandwich that’s a hearty entree. “Where even the best-pressed tofu still can never seem to soak up much marinade or sauce, frozen and re-pressed tofu takes on flavored liquid willingly,” writes recipes developer and Assigning Editor Rebecca Firkser.
When you think about the ultimate summer sandwich, did lobster rolls come to mind? It’s a category that usually shuts out vegetarians. In this version, shellfish gets swapped out for roasted eggplant tossed in a lemony mayonnaise and sprinkled with finely chopped celery for a meat-free version of a New England classic.
26. Tofu Bánh Mì
A bahn mi doesn't need to be filled with meat like chicken breast or pork tenderloin. For a veggie sandwich that’s plenty hearty, tuck crispy fried tofu, pickled vegetables, and cilantro in between two pieces of bread, like a sliced baguette or sub roll.
Everything that Food Editor Emma Laperruque touches turns to gold—or at least, a very delicious breakfast sandwich. In this case, gold is a hearty sub made with smoky tempeh, pepperoncini, thick tomato slices, your favorite plant-based cheese, and vegan mayo.
Emma’s at it again and this time, we’re celebrating these vegan burgers made with dried chickpeas, sundried tomatoes, and marinated artichokes.
What eggplant lacks in texture, it more than makes up for in taste. So when we roasted it and schmeared it with homemade harissa, it turned into the perfect filling for a vegetarian sandwich.
Fried tomatoes are one of those “why didn’t I think of that before?” ideas that we can’t wait to make again and again—and then stack them neatly in between two slices of our favorite sandwich bread along with Rick Martinez’s homemade Lemon-Basil Sour Cream and a drizzle of chile oil.
“These incredibly satisfying vegetarian sandwiches—inspired by a panini from Grandaisy Bakery—combine flavors and textures to create a perfect whole,” writes recipe developer Posie (Harwood) Brien.
Recipe developer Amy Chaplin found the solution for flavorful tempeh that comes together in a flash: “Thinly slice the tempeh and pan-fry it in coconut oil until golden brown, then season with tamari—the rich umami flavor goes well with sweet-tasting coconut oil.”
This popular Indian street food is a vegetarian’s dream: flaky white buns are filled with a giant potato fritter, smeared with coconut and green chile chutneys, and then squished until it’s small enough to fit into your mouth.
Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.Listen Now