There is more to making a great sandwich than just slapping some filler in between layers of sliced bread – and that’s particularly true when you aren’t relying on animal-based deli meats and cheeses. But we veggies are a creative bunch, and over the years we’ve developed some excellent techniques for filling our humble sandwiches with all the flavor and texture we crave. When you’re packing your picnic basket or taking a work-from-home break, these are the best vegetarian sandwich ideas from the VT archives and around the web.
Tempeh BLT with Cashew Ranch Sauce – Vegetarian Times The best showcase for those juicy summer tomatoes.
Veggie Club Sandwich – Vegetarian Times There’s a story on the internet that claims the ‘club’ in club sandwich was meant as an acronym for ‘chicken and lettuce under bacon.’ Our recipe uses meatless versions of the C and B.
Roasted Mushroom and Gouda Grilled Cheese – Vegetarian Times For those who don’t do dairy, try the vegan smoked gouda from Follow Your Heart.
Crispy Cauliflower Po’ Boy – Love & Lemons More of a project than a casual cold cut stack, perhaps, but this spin on the New Orleans classic is a must-make.
Philly-Style Broccoli Raab and Portobello Hoagie – Vegetarian Times This homage to Philadelphia’s rich sandwich heritage calls for provolone cheese, but you could omit or swap for a vegan melter of your choice.
Vegan French Dip – Connoisseurus Veg In the bread: sautéed portobellos tossed with spicy horseradish mustard. For the bread: a smoky, savory “au jus” to dip. Yes.
Mediterranean Pressed Picnic Sandwich – Vegetarian Times What we’re tucking into our baskets when we want to spread out an al fresco lunch and pretend we’re in Positano.
Vegan Blackberry, Basil, and Ricotta Pressed Sandwich – Rabbit and Wolves Sweet summer flavors sing in this pressed sandwich that creator Lauren Hartmann describes as “literally the most delicious thing in the world.”