Vegetarian Sandwiches

The condiments and extra toppings—tomatoes, cucumber, lettuce, olives—can often transform an average sandwich into something extraordinary. For a supercharged sandwich try adding a flavorful ingredient like pesto, roasted red peppers, avocado, or pear.

In our Baked Falafel Sandwiches with Yogurt-Tahini Sauce, our condiment of choice makes all the difference. It’s worth the effort to seek out thick, rich, creamy Greek yogurt. Make the sauce up to three days in advance and the falafel mixture up to one day ahead; bake the falafel patties just before you serve them.

Fresh alfalfa sprouts add a nice crunch to this sandwich. And since they contain much of the energy that plants need to grow, they’re nutritionally rich and contain a variety of vitamins and antioxidants.

To prepare the delicious and flavorful focaccia, punch the focaccia dough down after the first rise, and let it rest for 5 minutes. Roll the dough into a 13 x 9–inch  rectangle on a lightly floured surface. Transfer the dough to a 13 x 9–inch baking pan coated with cooking spray. Brush oil over the dough. Cover and let it rise 11⁄2 hours or until puffy. Uncover the dough. Make indentations in the top of the dough using the handle of a wooden spoon or your fingertips. Top with additional herbs, cheese, or seasonings, and bake.

A tartine is an open-faced sandwich. This recipe demands a hearty bread (one topped with seeds and intact grains adds a nutrition bonus); it’s the best match for the herbed-cheese topping.

The combination of melted cheese and crisp bread makes grilled sandwiches an appealing entrée. You can grill sandwiches either on an outdoor grill or inside on a grill pan.

These sandwiches make the most of juicy, flavorful summer tomatoes. Serve them with grapes or carrot sticks.

These are equally as good for breakfast or dinner. Mixing honey with the goat cheese makes it easier to spread over the cinnamon-raisin bread.

For these filling pitas, you can use whatever vegetables you have on hand—eggplant, summer squash, bok choy, or sweet onion. Here we use portobellos, red bell peppers, and Vidalia onions.

Use a sliced loaf of good-quality Italian bread; its dense texture stands up to grilling.

Keep the sandwiches well chilled so the cream cheese spread will remain firm. Sturdy, whole grain bread works best.

Bean-based vegetable burgers are filling and packed with nutrition. This delicious version will soon become a household favorite.

Serve each burger on a whole-grain slider bun with lettuce, crisp radish slices, roasted red bell pepper, and canola-based mayonnaise.

The olive-garlic mayonnaise on this sandwich adds a Mediterranean flavor. Serve it with grilled asparagus.

Portobello mushrooms pair well with pungent Gorgonzola cheese. Use crumbled blue cheese to save even more time.

Use a wire grill basket to cook the onion and bell pepper slices so they don’t fall into the grill. If there’s enough room on the grill, you can heat the tortillas while the onion mixture and tempeh cook. Wrap the tortillas in heavy-duty foil, and grill them for 5 minutes or until they’re thoroughly heated.

Three-grain tempeh, which is made with brown rice, barley, and millet, is light and mellow. It pairs well with the sweet and spicy flavor of the homemade barbecue sauce.

Fresh jalapeño peppers add a spicy kick. If you’d like the peppers to be a bit milder, remove the seeds and white membranes. But, if you prefer even more fire, serve with Sriracha (hot chile sauce).

Ready in just over 20 minutes, these pita sandwiches are a delicious option for Meatless Monday or an everyday lunch option for a vegetarian diet.