Sandwiches

Everyone's welcome to join this vegan club

Your new favorite way to do portobellos has arrived

Yes, making your own vegan Kewpie mayo involves MSG. No, that shouldn't scare you.

The filling gets a savory flavor boost from mushroom powder

This tempeh bacon BLT is decked out with a rich cashew sauce along with crisp lettuce and juicy tomato

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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.

You’ll love this version of a Vietnamese street-food sandwich favorite.

This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets. Pressing the sandwich lets the crusty bread soak up roasted vegetable juices, and travel time gives flavors a chance to meld.

When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week.

A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin.

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Smoked sun-dried tomatoes give this sandwich a meaty taste and texture.

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Shiitake mushrooms replace ham in this classic French café sandwich.

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Simple yet delicious and easily packable, these hummus pita pockets are perfect for a quick lunch at your desk or on the go

If you can’t find large, firm bok choy leaves to use as wrappers for this recipe, use smaller ones as “cups,” and serve the filling alongside. Choose a bold-flavored prepared teriyaki sauce or add sriracha or chile-garlic sauce for extra kick.

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Check out Vegetarian Times Editors's author page.

Pile this spicy jackfruit filling into warmed pitas, and serve with soy yogurt, shredded lettuce, sliced onions and tomatoes, and a dash of hot sauce.

Cottage cheese is the secret low-fat ingredient in these sandwiches. Try the recipe with sliced pears or apples as well.

Humboldt Fog and Bûcheron de chèvre cheese are round goat cheeses with the same diameter as an English muffin.

Pimiento cheese, a Southern favorite, travels west here with the addition of cumin and chili powder.

Never had raw beet in a sandwich? This panini will have you hooked.

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The pâté can also be spread on crackers or thinned with additional water and used as a dip.

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The colorful spread on this sandwich is a fancy, vegan version of pimiento cheese.

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Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese.

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Fresh basil and fig preserves transform good ol’ grilled cheese into a sophisticated sandwich. Honey-lovers will like this recipe as is; others may prefer the less-sweet honey-free rendition.

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