Tired of the same old lunch? Make one of these hearty, flavor-filled sandwiches today!
A sweet-and-sour combination of cauliflower and apple is paired with melted Swiss cheese in a deli-style grilled sandwich. We’ve called for a panini or sandwich press, but you can also make it grilled-cheese-sandwich style in a skillet—just be careful when flipping it to make sure the filling doesn’t fall out.
Tempeh stands in for beef in this vegetarian, fiber-rich version of a Reuben.
Sometimes the first tomatoes of the season need a little help in the taste area—and that’s where these open-face sandwiches come in. The blended yogurt-basil sauce adds just the right tang while a quick trip under the broiler helps concentrate the tomatoes’ natural juices.
Smoked sun-dried tomatoes give this sandwich a meaty taste and texture.
Stuff marinated, baked tofu into a crusty roll with crunchy cabbage, refrigerate it, then grab it on your way out the door the next morning for an on-the-go version of a Vietnamese bahn mi sandwich. Out of cabbage? (Or tired of it?) Thinly sliced Belgian endive or chopped kale makes an excellent substitute.
This cheesy sandwich gets a healthful kick and crunch from sautéed broccoli raab.
Hearty roasted and sliced portobello mushrooms make these sandwiches particularly satisfying.