Easy Vegetarian Sandwich Recipes

I collected over 25 inventive Easy Veggie Sandwiches, from chickpea wraps and roasted veggie pitas to cottage cheese toasts and more, ideal for quick summer lunches and dinners.

I’ve pulled together a mouthwatering collection of over 25 Vegetarian Sandwich Recipes that prove not eating meat doesn’t mean boring lunches. From chickpea wraps and roasted veggie pitas to cottage cheese toasts, these are the sandwiches I reach for when I want big flavor with almost no fuss.

Youll find riffs using sourdough bread and hummus, crisp toasts and messy wraps, and yeah a few unexpected combos that somehow just work. If you’re into Meat Free Sandwiches or hunting for Easy Veggie Sandwiches for quick dinners, flip through, a couple will make you rethink what a sandwich can be.

Ingredients

• Sourdough bread, tangy crust with chewy crumb, provides carbs and some fiber, pairs well
• Chickpeas, creamy when mashed, high in protein and fiber, great for salads or smash
• Tofu, mild flavor, excellent plant protein, soaks up marinades, great grilled or sliced
• Avocado, buttery texture, full of healthy fats and potassium, adds creamy richness
• Hummus, chickpea dip with tahini, adds creaminess, protein and a savory nutty taste
• Feta cheese, briny and crumbly, gives salty tang and some protein to sandwiches
• Baby spinach, mild and tender, packs iron and vitamins, adds freshness and color
• Sun dried tomatoes, intense sweet tart flavor, concentrated lycopene and umami boost

Ingredient Quantities

• 8 slices sourdough bread (about 1 loaf, thick slices)
• 8 slices whole wheat bread
• 4 small pita pockets
• 4 large flour tortillas or wraps (8 inch)
• 4 ciabatta rolls or crusty sandwich rolls
• 4 bagels
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14 oz) block firm tofu, pressed and sliced
• 8 oz tempeh, sliced thin
• 6 large eggs (for hard boiled egg salads)
• 16 oz cottage cheese (1 tub)
• 15 oz ricotta cheese (1 container)
• 8 oz cream cheese
• 4 oz goat cheese or chèvre
• 8 oz feta, crumbled
• 8 oz fresh mozzarella or burrata
• 8 oz halloumi, sliced (optional for grilling)
• 1 cup hummus (store bought or homemade)
• 1/2 cup mayonnaise (or vegan mayo)
• 1 cup plain Greek yogurt
• 1/4 cup tahini
• 1/3 cup pesto (basil or sun dried tomato)
• 1/2 cup roasted red peppers, jarred, drained
• 1/2 cup sun dried tomatoes, chopped
• 3 ripe avocados
• 4 roma tomatoes, sliced (or 2 large heirloom)
• 1 large cucumber, thinly sliced
• 2 medium carrots, grated or shaved
• 2 bell peppers (any color), sliced thin
• 1 small eggplant, sliced and roasted (about 1 lb)
• 3 medium zucchini, sliced and roasted
• 8 oz cremini or button mushrooms, sliced and sautéed
• 5 oz baby spinach
• 3 oz arugula
• 1 head romaine lettuce, leaves separated
• 1 small red cabbage or 2 cups shredded (for slaws)
• 1 small red onion and 2 yellow onions
• 4 scallions (green onions)
• 1 bulb garlic (about 6 cloves)
• 1 lemon and 1 lime (zest and juice)
• 1/2 cup olive oil
• 2 tablespoons butter (optional for toasts)
• 1/4 cup balsamic vinegar
• 1/4 cup red wine vinegar
• 2 tablespoons soy sauce or tamari
• 2 tablespoons honey or maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons capers, drained
• 1/2 cup sliced olives (Kalamata or green)
• 1 cup dill pickles or cornichons, sliced
• 1 jar quick pickled red onions or 2 medium red onions to pickle
• 1/2 cup toasted pine nuts or chopped walnuts
• 1/4 cup sesame seeds or pumpkin seeds
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes or chili flakes
• Sea salt and freshly ground black pepper, to taste
• Everything bagel seasoning or zaatar, about 1 tablespoon
• 1 small jar roasted garlic paste or 6 roasted cloves
• Optional: 1/2 cup sauerkraut or kimchi for tangy sandwiches

How to Make this

Equipment Needed

1. Large cutting board, for chopping veggies, slicing cheeses and building sandwiches (keeps your counter safe)
2. Chef’s knife and serrated bread knife, one for veg/proteins and one for thick crust breads
3. Cast iron skillet or nonstick frying pan, for grilling halloumi, tofu, tempeh and toasting rolls
4. Toaster or toaster oven or regular oven, to crisp bread and warm bagels
5. Mixing bowls (2 or 3 sizes) and measuring cups + spoons, for mixing spreads, dressings and portioning
6. Can opener and colander or fine mesh strainer, to drain and rinse beans or chickpeas
7. Spatula and tongs, for flipping, pressing and moving hot items
8. Small bowls, spreader knives or spoons, and a cheese grater, for spreads, toppings and quick prep, dont skip these

FAQ

Easy Vegetarian Sandwich Recipes Substitutions and Variations

• Sourdough bread
  • Ciabatta or crusty rolls: similar chew and open crumb, toasts great
  • Whole wheat bread: denser and nuttier, keeps sandwiches hearty
  • Bagels or thick country loaf: for extra chew and a toasty crust
  • Pita pockets: lighter, good for handheld or folded fillings
• Chickpeas (canned)
  • Cannellini or navy beans: creamy, mashable, great in salads or spreads
  • Lentils (brown or green): hold their shape well, nice for “egg” or tuna style salads
  • Edamame (shelled): fresh, protein rich and bright in flavor
  • Black beans: heartier and earthy, works well with southwestern flavors
• Firm tofu
  • Tempeh: firmer, nuttier, soaks up marinades and grills nicely
  • Halloumi or paneer: great for frying or grilling, a squeaky, salty bite
  • Portobello mushroom caps: meaty, grill or roast for a hearty layer
  • Eggplant slices: roast or grill until soft and smoky for stacking
• Feta, crumbled
  • Goat cheese or chèvre: creamier and tangy, spreadable on breads
  • Ricotta (drained and salted a bit): milder, works as a creamy base
  • Queso fresco or cotija: crumbly and salty, similar texture for topping
  • Cream cheese with lemon and a pinch of salt: if you want a spreadable salty tang

Pro Tips

1) Toast and crisp the bread well. Toast the bread nice and good, dont be shy with butter or a little olive oil, it gives way more flavor. If you press a sandwich in a hot pan or grill pan you get a crunchy outside and melty inside, but watch it closely or the cheese will burn and taste bitter.

2) Stop soggy sandwiches by controlling moisture. Drain and pat dry canned beans, tofu and jarred veg, and salt tomato slices then lay them on paper towel to pull out water. Spread hummus, ricotta or mayo on the bread first as a moisture barrier, it actually helps keep things crisp for longer.

3) Use small flavor boosts not big changes. Quick pickled onions, a squeeze of lemon juice or some lemon zest, roasted garlic or a sprinkle of toasted nuts or seeds will make boring fillings sing. Toast your pine nuts or walnuts for 1 to 2 minutes till they smell nutty, but be careful they burn super fast.

4) Prep smart and assemble last minute. Roast veggies, hard boil eggs, and slice cheeses ahead and keep components separate in the fridge so bread stays fresh. To reheat sandwiches warm them in a skillet or oven wrapped in foil, microwaving makes them limp and sad.

Easy Vegetarian Sandwich Recipes

Recipe by Filip Tappenela

0.0 from 0 votes

I collected over 25 inventive Easy Veggie Sandwiches, from chickpea wraps and roasted veggie pitas to cottage cheese toasts and more, ideal for quick summer lunches and dinners.

Pin

Servings

12

servings

Calories

550

kcal

Equipment: 1. Large cutting board, for chopping veggies, slicing cheeses and building sandwiches (keeps your counter safe)
2. Chef’s knife and serrated bread knife, one for veg/proteins and one for thick crust breads
3. Cast iron skillet or nonstick frying pan, for grilling halloumi, tofu, tempeh and toasting rolls
4. Toaster or toaster oven or regular oven, to crisp bread and warm bagels
5. Mixing bowls (2 or 3 sizes) and measuring cups + spoons, for mixing spreads, dressings and portioning
6. Can opener and colander or fine mesh strainer, to drain and rinse beans or chickpeas
7. Spatula and tongs, for flipping, pressing and moving hot items
8. Small bowls, spreader knives or spoons, and a cheese grater, for spreads, toppings and quick prep, dont skip these

Ingredients

• 8 slices sourdough bread (about 1 loaf, thick slices)

• 8 slices whole wheat bread

• 4 small pita pockets

• 4 large flour tortillas or wraps (8 inch)

• 4 ciabatta rolls or crusty sandwich rolls

• 4 bagels

• 2 (15 oz) cans chickpeas, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 (14 oz) block firm tofu, pressed and sliced

• 8 oz tempeh, sliced thin

• 6 large eggs (for hard boiled egg salads)

• 16 oz cottage cheese (1 tub)

• 15 oz ricotta cheese (1 container)

• 8 oz cream cheese

• 4 oz goat cheese or chèvre

• 8 oz feta, crumbled

• 8 oz fresh mozzarella or burrata

• 8 oz halloumi, sliced (optional for grilling)

• 1 cup hummus (store bought or homemade)

• 1/2 cup mayonnaise (or vegan mayo)

• 1 cup plain Greek yogurt

• 1/4 cup tahini

• 1/3 cup pesto (basil or sun dried tomato)

• 1/2 cup roasted red peppers, jarred, drained

• 1/2 cup sun dried tomatoes, chopped

• 3 ripe avocados

• 4 roma tomatoes, sliced (or 2 large heirloom)

• 1 large cucumber, thinly sliced

• 2 medium carrots, grated or shaved

• 2 bell peppers (any color), sliced thin

• 1 small eggplant, sliced and roasted (about 1 lb)

• 3 medium zucchini, sliced and roasted

• 8 oz cremini or button mushrooms, sliced and sautéed

• 5 oz baby spinach

• 3 oz arugula

• 1 head romaine lettuce, leaves separated

• 1 small red cabbage or 2 cups shredded (for slaws)

• 1 small red onion and 2 yellow onions

• 4 scallions (green onions)

• 1 bulb garlic (about 6 cloves)

• 1 lemon and 1 lime (zest and juice)

• 1/2 cup olive oil

• 2 tablespoons butter (optional for toasts)

• 1/4 cup balsamic vinegar

• 1/4 cup red wine vinegar

• 2 tablespoons soy sauce or tamari

• 2 tablespoons honey or maple syrup

• 1/4 cup Dijon mustard

• 2 tablespoons capers, drained

• 1/2 cup sliced olives (Kalamata or green)

• 1 cup dill pickles or cornichons, sliced

• 1 jar quick pickled red onions or 2 medium red onions to pickle

• 1/2 cup toasted pine nuts or chopped walnuts

• 1/4 cup sesame seeds or pumpkin seeds

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground coriander

• 1/2 teaspoon red pepper flakes or chili flakes

• Sea salt and freshly ground black pepper, to taste

• Everything bagel seasoning or zaatar, about 1 tablespoon

• 1 small jar roasted garlic paste or 6 roasted cloves

• Optional: 1/2 cup sauerkraut or kimchi for tangy sandwiches

Directions

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.

Nutrition Facts

• Serving Size: 200g
• Total number of serves: 12
• Calories: 550kcal
• Fat: 28g
• Saturated Fat: 8g
• Trans Fat: 0.5g
• Polyunsaturated: 6g
• Monounsaturated: 12g
• Cholesterol: 70mg
• Sodium: 900mg
• Potassium: 800mg
• Carbohydrates: 56g
• Fiber: 8g
• Sugar: 8g
• Protein: 28g
• Vitamin A: 2500IU
• Vitamin C: 25mg
• Calcium: 350mg
• Iron: 4.5mg