50+ Healthy and Delicious Sandwich Recipes

Your summer picnic just got a major veggie upgrade. This plant-powered riff on the classic Niçoise French sandwich cranks up the flavor volume with a stunning herbaceous dressing that permeates the fresh, crunchy veggies and creamy beans. Pick out a ciabatta loaf that’s shaped like the iconic “slipper” in order to get the full pressed-sandwich effect.

This sandwich is all about healthy fats, with omega-3 fatty acids in the tuna and monounsaturated fat in the avocado. The first boosts brain function; the second is great for heart health. Tuna and avocado also happen to taste delicious together, along with pickled onion, roasted almonds, and briny, pea-green Castelvetrano olives. You’ll want a sturdy loaf of sourdough to support the filling; be sure to buy from the bakery section of the supermarket.

Riffing off the flavor of a Greek gyro, these turkey burgers cook up fast in a cast-iron skillet or grill pan. Lemony, olive-studded yogurt sauce adds more Middle Eastern–inspired flavor and is a tasty alternative to ketchup and mustard. Piled high with arugula, cucumber, and red onion, these are filling enough to be called dinner. Or, round out the meal with roasted potato fries. For the juiciest burgers, go for 93% lean ground turkey (a combination of white and dark meat).

This vegan burger comes together pretty quickly and easily. It has a nice toothsome chew thanks to the addition of whole brown rice. Don’t skip the chilling step: it gives the oats and rice more time to absorb any excess moisture and distribute that meaty red beet color. Look for vegan mayo and butter at well-stocked grocery stores. Or just keep it vegetarian and substitute with regular versions.

A quick, zippy slaw of Fuji apple, and fresh parsley transform a typical post-Turkey Day sandwich—Brussels sprouts and a toasted, nutty whole-grain bread provide the perfect texture and crunch. 

Love sushi rolls, but feel intimidated by the rolling technique? Then sushi sandwiches—actually a traditional Japanese dish called onigirazu—will be right up your alley. They simply require layering ingredients onto a piece of nori (seaweed) then folding the nori around to form a packet. You’ll need to use sticky rice so that the rice adheres to the seaweed; we call for precooked, easy-to-find brown sticky rice. Look for it with the Asian foods in your supermarket or at Asian markets.

Give your day-after-Thanksgiving sandwich a modern update with global ingredients. The robust flavors of nutty sesame oil, tangy-garlicky- pungent kimchi, and salty-sweet white miso give your palate a wel- come change of pace. The sandwich also feeds your gut healthy probiotics (kimchi, yogurt, and miso) plus pre- biotics (whole-grain bread) to keep the good bacteria well fed.

The addition of avocado, a fried egg, and smoky mayonnaise add enough heft to an open-faced BLT sandwich to make it dinner-worthy fare. When an egg takes center stage in a meal, we like to use pasture-raised, organic eggs for the best flavor. (Yes, it's worth splurging on quality eggs.) If you want to serve the sandwiches while the eggs are still hot, the order of operation is key here: Have the sandwiches stacked and ready to go, then cook your eggs. Pair with a salad tossed with a mustardy vinaigrette and a crisp IPA.

Blending finely chopped mushrooms with ground beef adds great flavor, moisture, and even fiber to these no-bun burgers. Garlicky cucumber-yogurt sauce is tasty Middle Eastern–inspired alternative to standard ketchup and mustard.

Served with a juicy slice of fresh tomato and crisp butter lettuce, these burgers are naturally gluten-free. Double the greens and tomato and call it a burger salad. If you're in the mood for bun, try these tucked into warm whole-wheat pitas instead.

Your favorite Mediterranean takeout just got a wholesome makeover. We mixed in lean ground sirloin with the lamb for a lighter patty; lemon and cumin keep the flavor bright and bold. Be sure to let the cucumber dry before stirring it into the yogurt to keep the sauce nice and creamy. Double up on this easy recipe, set out a bowl of your favorite hummus with veggies, and your next backyard party is ready to go.

Here, a basic beef burger takes some cues from the classic Vietnamese sandwich and cranks its flavor up to 10. We enjoy our burgers cooked to medium (140°F) for more juiciness, and we always purchase the meat from a trusted source. You can cook the patties to your desired degree of doneness; the USDA recommends 160°F for ground beef.

Who needs fried shrimp? These oven-fried cauliflower bites pack a nice veggie-based crunch into the classic New Orleans sandwich without the heaviness of traditional deep-fried fillings.

Piled high with plenty of this fast-fix slaw, the cauliflower is a smart meatless swap, and also doubles as a tasty party appetizer. Pro tip: Toasting the panko first is the key to achieving that enviable golden-brown crust.

This sweet and slightly spicy pork sandwich would pair well with a crisp slaw on the side.

Not only is this all vegetable sandwich stunning and colorful, it’s also brimming with nutrition. One sandwich delivers 20 grams of protein, a healthy dose of calcium and potassium, plus nearly 3/4 of your daily fiber needs. One caveat, though: you might need a fork and knife for this one. And definitely a handful of napkins.

A sandwich-shop classic, the French dip—a beef-loaded baguette-and-jus combo—delivers a whopping 1,400mg sodium (more than 60% of your daily recommended limit) plus almost 9g sat fat. To create a healthier handheld without forfeiting its meaty character, we use toothsome mushrooms to mimic meat’s heft and enrich the sandwich with noteworthy umami. Caramelized onions get layered on for the perfect alchemy of sweetness and added complexity. And to further infuse each bite with robust flavor, we boost the homemade jus with sherry, thyme, Worcestershire, and soy sauce. Delightfully hearty and a little bit messy, our slimmed-down sandwich provides classic satisfaction (and a full serving of veggies) for one-third fewer calories and 690mg less sodium.

We opt for Chipotle chile powder, which has a smoky, earthy profile and isn't as hot as ground red pepper. Our Shaved Carrot, Cucumber, and Sweet Onion Salad pairs perfectly with this meal.

Our supercharged salmon sandwich gives delicious incentive to ditch its fast-food counterparts. Wild-caught salmon is infused with a wealth of smoky, spicy, and deliciously tangy ingredients before being pan-seared to crisp, golden perfection. We found that broiling the salmon results in the ultimate melt-in-your-mouth, buttery tenderness. In place of standard tartar sauce, we top each patty with a generous dollop of spicy, yogurt-blended aioli. 

Slightly thicker (1 1/2-oz.) bread slices build a sturdy sandwich base. Slice your own, or ask to have it sliced on the thick side. Meaty, briny kalamata olives and a splash of vinegar punch up a quick red pepper sauce for these vegetarian sandwiches. Serve with our Cheddar and Chive "Squachos," easy, cheesy nacho-style broiled squash slices, to complete the meal.

Pleasantly bitter broccoli rabe gives sliders a sophisticated edge and introduces a likely unfamiliar veggie in a delicious way. The Italian flavors of broccoli rabe and provolone cheese may sound like an unlikely combination but make for a truly great family-friendly meal. Simply seasoned with salt and pepper, paprika, and Worcestershire, these succulent sliders are flavorful enough to please both kids and parents. Use Broccolini for a milder flavor. To create a truly terrific burger use quality 93% lean ground sirloin and premium whole wheat buns. Lean ground sirloin and reduced-fat cheese help keep fat and calories in check.

Neptune Oyster in Boston and Red's Eats in Maine, on which this recipe is based, both give the option of butter or mayo. Offering that choice means they can't hide anything about the quality of their lobster.

Our quick homemade BBQ sauce is lower in sodium than bottled versions, and you can put this meal on the table in less than 30 minutes.

A handful of fresh mint boosts the flavor of ground turkey, while cream cheese keeps the patties moist. Mild-flavored pepperoncini peppers top these sliders served on water rolls.

A gooey, golden-crisp grilled cheese sandwich is the perfect partner to our Creamy Roasted Tomato Soup. We lean on reduced-fat cheddar but add a little canola mayo to stretch the cheese and encourage extra meltiness for a mixture that has 50% less sat fat than regular cheddar and saves 190mg sodium over processed American cheese.

Ours trims 225 calories, 12.1g sat fat, and 161mg sodium from a classic American grilled cheese.

The Sheet Pan Swedish Meatballs from the first night help you put dinner on the table in just 20 minutes. Pack them into whole-wheat pitas along with our yogurt and cabbage mixtures. Spread the cucumber-yogurt sauce inside the pita first so you get a cool contrast with every bite of the spiced meatballs. Even if you're tempted to use nonfat Greek yogurt, don't. The 2% yogurt is what gives the sauce its satisfying flavor and texture. If you're wary of slicing red cabbage, you could always use a store-bought coleslaw mix, however the color won't be red (and not nearly as pretty).

This playful turkey melt's abundant crisp crevices and gooey interior will have the whole family wondering, "What can we waffle next?"

For smaller sandwiches like these, we prefer to smash the avocado into a spread before assembling so that no slippery slices are lost on the journey from plate to mouth.

Toast the leftover torn bread from the baguette for breadcrumbs (which you can freeze), or add to soup for a slightly thicker soup.

Liven up a simple grilled cheese with Sambal Oelek, a spicy chili paste that delivers Asian-inspired heat. Trade out your full-fat cheeses for a reduced-fat sharp cheddar and low-fat cream cheese. Topped with wilted kale, this is a sandwich that is packed with greens and protein, yet still tastes like an indulgent, grown-up take on a kids' classic.

This quick-to-assemble sandwich is basically a salad in a pita, one that's full of crunchy lemon-feta Greek slaw and convenient rotisserie chicken.

Make your own veggie burgers—they come together quickly and easily with the help of a food processor. You can form the patties ahead of time: Wrap them in plastic wrap and refrigerate up to two days. They’ll end up holding their shape even better in the pan. If serving to kids or folks with sensitive palates, you can omit the hot sauce mixture and simply serve the patties on buns with the usual burger condiments: ketchup, mustard, mayo. Serve with veggies and ranch dressing for a fun and lighter alternative to fries.

For extra-crispy sandwiches, weigh them down in the pan by placing a heavy skillet on top while they sizzle.

Drain the pickles well before adding to each wrap. This is a saucy sandwich, so extra liquid can make it a bit messy once you bite in.

This flavorful griddled sandwich is filled with chicken, arugula, mango, jalapeno, and feta cheese.

Let's face it: You have to have a killer leftover turkey sandwich the day after the feast. If you start with our robust Applewood-Smoked Turkey, you need only a few embellishments—namely the juicy snap of tart apple and the extra layer of smoke from the cheddar—to reach to-die-for status.

This quick five-ingredient entrée transforms a favorite pizza combo into a melty grilled sandwich. To thinly slice fresh mozzarella with ease, freeze the cheese for about 30 minutes before cutting.

Fresh tarragon infuses this picnic-perfect chicken salad with lovely anise notes. However, feel free to separate part of the salad into a bowl before adding the tarragon for a couple of kid-friendlier servings.