20 Delicious Veg. Sandwich Recipes for Every Occasion

Who says sandwiches have to be boring? Whether you’re whipping up a quick lunch, planning a picnic, or just craving something deliciously veggie-packed, we’ve got you covered with 20 Delicious Veg. Sandwich Recipes for Every Occasion. From creamy avocado delights to spicy grilled wonders, these recipes are sure to add a little excitement to your meal rotation. Let’s dive in and find your next favorite sandwich!

Classic Cucumber and Cream Cheese Sandwich

Perfect for a light lunch or a fancy tea party, these Classic Cucumber and Cream Cheese Sandwiches are a timeless delight that’s as easy to make as it is delicious.

Ingredients

• 8 slices of soft white bread
• 1/2 cup cream cheese, softened
• 1 tablespoon fresh dill, finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium cucumber, thinly sliced

Instructions

1. In a small bowl, mix the softened cream cheese with fresh dill, garlic powder, salt, and black pepper until well combined.
2. Lay out the slices of bread on a clean surface. Spread a generous layer of the cream cheese mixture on each slice.
3. Arrange the thinly sliced cucumbers over the cream cheese on half of the bread slices. Top with the remaining slices, cream cheese side down, to form sandwiches.
4. Using a sharp knife, carefully trim the crusts off each sandwich and cut them into halves or quarters for serving.

The crisp freshness of the cucumber paired with the herby cream cheese creates a refreshing contrast that’s hard to resist. These sandwiches are a breeze to assemble but feel utterly luxurious.

Tip: For an extra touch of elegance, use a mandoline to slice the cucumbers paper-thin, ensuring every bite is perfectly balanced.

Avocado and Sprout Whole Wheat Sandwich

Looking for a quick, nutritious lunch that doesn’t skimp on flavor? This Avocado and Sprout Whole Wheat Sandwich is a crunchy, creamy delight that’s as satisfying to make as it is to eat.

Ingredients

• 2 slices whole wheat bread
• 1/2 ripe avocado, sliced
• 1/4 cup alfalfa sprouts
• 1 tbsp mayonnaise
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Toast the whole wheat bread until golden and crisp, about 2-3 minutes in a toaster.
2. In a small bowl, mash the avocado with lemon juice, salt, and black pepper until slightly chunky.
3. Spread mayonnaise evenly on one side of each toast slice.
4. Layer the mashed avocado on one slice, then top with alfalfa sprouts.
5. Close the sandwich with the second slice of toast, mayo side down, and press gently.

The contrast between the creamy avocado and the crisp sprouts makes every bite a delightful mix of textures. Perfect for those days when you want something light yet fulfilling.

Tip: For an extra kick, add a sprinkle of red pepper flakes to the avocado mash.

Grilled Vegetable and Hummus Sandwich

This Grilled Vegetable and Hummus Sandwich is a vibrant, flavor-packed meal that’s as satisfying to make as it is to eat, perfect for those sunny afternoons when you crave something light yet hearty.

Ingredients

• 1 medium zucchini, sliced lengthwise into 1/4-inch strips
• 1 red bell pepper, seeded and quartered
• 1 small eggplant, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup hummus
• 4 slices whole grain bread
• 1/4 cup fresh basil leaves

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the zucchini, red bell pepper, and eggplant with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Grill the vegetables for 3-4 minutes per side, or until they have nice grill marks and are tender.
4. Toast the whole grain bread slices lightly on the grill for about 1 minute per side.
5. Spread 2 tbsp hummus on each slice of bread. Layer the grilled vegetables on two of the slices, top with fresh basil leaves, and close the sandwiches with the remaining bread slices.

The smoky grilled vegetables paired with creamy hummus and fresh basil create a sandwich that’s bursting with textures and flavors, making it a standout meal any day of the week.

Tip: For an extra flavor boost, try adding a sprinkle of smoked paprika or a drizzle of balsamic glaze to your sandwich before serving.

Spicy Chickpea and Spinach Sandwich

Spice up your lunch routine with this Spicy Chickpea and Spinach Sandwich, a hearty and flavorful option that’s as nutritious as it is delicious.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup fresh spinach, chopped
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 4 slices whole grain bread
• 1 tbsp olive oil

Instructions

1. In a medium bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain.
2. Add the chopped spinach, mayonnaise, lemon juice, smoked paprika, cayenne pepper, and salt to the bowl. Mix well to combine.
3. Heat the olive oil in a skillet over medium heat. Place two slices of bread in the skillet, top each with half of the chickpea mixture, and then cover with the remaining slices of bread.
4. Cook for 3-4 minutes on each side, or until the bread is golden brown and the filling is heated through.

The smoky paprika and cayenne give this sandwich a warm, spicy kick, while the creamy chickpea and spinach filling keeps it satisfyingly hearty.

Tip: For an extra crunch, toast the bread lightly before assembling the sandwich.

Roasted Bell Pepper and Goat Cheese Sandwich

This Roasted Bell Pepper and Goat Cheese Sandwich is a vibrant, flavorful twist on the classic lunchtime favorite, combining creamy goat cheese with sweet, charred peppers for a bite that’s anything but ordinary.

Ingredients

• 2 large red bell peppers
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, softened
• 1 tbsp fresh basil, chopped
• 4 slices of sourdough bread
• 1 tbsp balsamic glaze

Instructions

1. Preheat your oven to 425°F. Cut the bell peppers in half, remove the seeds and membranes, then slice into flat panels.
2. Toss the bell pepper pieces with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out on a baking sheet and roast for 20 minutes, flipping halfway, until the edges are charred and the peppers are soft.
3. While the peppers roast, mix the softened goat cheese with 1 tbsp chopped fresh basil in a small bowl.
4. Toast the sourdough bread slices until golden and crisp.
5. Spread the goat cheese mixture evenly on two slices of toast. Top with the roasted bell peppers and drizzle with 1 tbsp balsamic glaze. Close the sandwiches with the remaining toast slices.

The contrast between the creamy goat cheese and the smoky sweetness of the roasted peppers, finished with a tangy balsamic drizzle, makes this sandwich a standout. It’s a perfect example of how simple ingredients can create complex flavors.

Tip: For an extra layer of flavor, try adding a handful of arugula before closing the sandwich for a peppery crunch.

Tomato Basil and Mozzarella Panini

There’s something irresistibly comforting about the classic combination of tomato, basil, and mozzarella, especially when it’s pressed between crispy bread. This Tomato Basil and Mozzarella Panini is a quick, satisfying meal that brings a taste of Italy right to your kitchen.

Ingredients

• 2 slices of sourdough bread
• 1 tbsp olive oil
• 1/2 cup fresh mozzarella cheese, sliced
• 1 medium tomato, sliced
• 4 fresh basil leaves
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your panini press or a grill pan over medium heat.
2. Brush one side of each bread slice with 1/2 tbsp olive oil.
3. On the non-oiled side of one bread slice, layer the mozzarella, tomato slices, and basil leaves. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
4. Top with the second bread slice, oiled side up.
5. Place the sandwich in the panini press or grill pan. Cook for 3-4 minutes until the bread is golden and crispy, and the cheese has melted.

The magic of this panini lies in the melty mozzarella that binds the juicy tomatoes and aromatic basil together, creating a harmony of flavors in every bite.

Tip: For an extra flavor boost, drizzle a bit of balsamic glaze over the sandwich before serving.

Eggplant Parmesan Sandwich

This Eggplant Parmesan Sandwich is a hearty, vegetarian twist on the classic, featuring crispy breaded eggplant, melty cheese, and a tangy marinara sauce, all hugged by a toasty bun.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup marinara sauce
• 4 slices mozzarella cheese
• 4 ciabatta rolls, sliced and toasted
• 2 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Dredge eggplant slices in flour, then dip in beaten eggs, and coat with a mixture of breadcrumbs, Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Fry eggplant slices for 3-4 minutes per side until golden. Transfer to the prepared baking sheet.
4. Top each eggplant slice with 2 tbsp marinara sauce and a slice of mozzarella cheese. Bake for 10 minutes until cheese is bubbly.
5. Assemble sandwiches by placing two eggplant slices between each toasted ciabatta roll.

The secret to this sandwich’s irresistible crunch? A double layer of breaded eggplant that stays crispy even after baking.

Tip: For an extra flavor boost, sprinkle a little extra Parmesan on the eggplant before baking.

Carrot and Beetroot Slaw Sandwich

Brighten up your lunch with this vibrant Carrot and Beetroot Slaw Sandwich, a crunchy, colorful twist on the classic slaw that’s packed with flavor and texture.

Ingredients

• 2 cups grated carrots
• 1 cup grated beetroot
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices whole grain bread
• 1/2 cup arugula

Instructions

1. In a large bowl, combine the grated carrots and beetroot.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the carrot and beetroot mixture, tossing until everything is evenly coated.
4. Toast the whole grain bread slices until golden and crisp.
5. Layer the arugula on two slices of the toasted bread, then pile the carrot and beetroot slaw on top. Close the sandwiches with the remaining bread slices.

The natural sweetness of the carrots and beetroot pairs perfectly with the tangy dressing, while the arugula adds a peppery bite that elevates this sandwich beyond the ordinary.

Tip: For an extra crunch, add a handful of toasted sunflower seeds to the slaw before assembling the sandwiches.

Mushroom and Swiss Cheese Melt

Nothing beats the comforting embrace of a Mushroom and Swiss Cheese Melt, with its earthy mushrooms and gooey cheese sandwiched between crispy bread. It’s a simple yet satisfying meal that comes together in minutes.

Ingredients

• 2 tablespoons unsalted butter
• 1 cup sliced cremini mushrooms
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 slices sourdough bread
• 2 slices Swiss cheese
• 1 tablespoon mayonnaise

Instructions

1. In a skillet over medium heat, melt 1 tablespoon of unsalted butter. Add 1 cup of sliced cremini mushrooms, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 5 minutes, stirring occasionally, until the mushrooms are soft and golden.
2. Spread 1 tablespoon of mayonnaise on one side of each sourdough bread slice. Place one slice, mayonnaise side down, in the skillet. Top with 2 slices of Swiss cheese and the cooked mushrooms. Cover with the second bread slice, mayonnaise side up.
3. Melt the remaining 1 tablespoon of unsalted butter in the skillet over medium heat. Cook the sandwich for 3-4 minutes on each side, pressing down gently, until the bread is golden brown and the cheese is melted.

The key to this melt’s irresistible appeal is the contrast between the crispy, buttery exterior and the tender, flavorful filling. It’s a testament to how a few quality ingredients can create something extraordinary.

Tip: For an extra flavor boost, add a pinch of garlic powder to the mushrooms while they cook.

Zucchini and Pesto Ciabatta

Transform your lunch with this Zucchini and Pesto Ciabatta, a sandwich that’s as vibrant in flavor as it is in color. Perfect for a quick yet satisfying meal.

Ingredients

• 1 medium zucchini, thinly sliced lengthwise
• 1 ciabatta roll, halved
• 2 tbsp pesto
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup arugula
• 2 slices mozzarella cheese

Instructions

1. Preheat a grill pan over medium heat and brush the zucchini slices with 1 tbsp olive oil. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
2. Grill the zucchini for 2-3 minutes on each side until tender and grill marks appear.
3. Spread 1 tbsp pesto on each half of the ciabatta roll.
4. Layer the grilled zucchini, arugula, and mozzarella cheese on the bottom half of the roll. Close with the top half.
5. Press the sandwich lightly and cut in half to serve.

The combination of grilled zucchini with fresh pesto and creamy mozzarella creates a melt-in-your-mouth experience that’s hard to resist.

Tip: For an extra crunch, toast the ciabatta lightly before assembling the sandwich.

Sweet Potato and Black Bean Wrap

Whip up these Sweet Potato and Black Bean Wraps for a hearty, flavor-packed meal that’s as nutritious as it is delicious.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup diced red onion
• 1 tbsp lime juice
• 4 large whole wheat tortillas
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 400°F. Toss the sweet potato cubes with olive oil, cumin, smoked paprika, and salt. Spread on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. In a large bowl, combine the black beans, corn, red onion, and lime juice. Add the roasted sweet potatoes and gently mix.
3. Warm the tortillas according to package instructions. Divide the sweet potato and black bean mixture among the tortillas, then sprinkle with Monterey Jack cheese and cilantro.
4. Fold the sides of the tortillas in, then roll up tightly from the bottom to enclose the filling.

The smoky sweetness of the roasted potatoes paired with the tangy lime juice creates a wrap that’s bursting with flavor and texture.

Tip: For an extra kick, add a dash of hot sauce or a spoonful of salsa before rolling up your wraps.

Falafel and Tahini Pita Pocket

Craving a quick, flavorful meal that packs a punch? These Falafel and Tahini Pita Pockets are your go-to for a satisfying lunch or dinner.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1 small onion, roughly chopped
• 2 garlic cloves
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 1/2 tsp baking powder
• Oil for frying
• 4 pita breads
• 1/2 cup tahini sauce
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes

Instructions

1. Drain the soaked chickpeas and pat them dry. In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, and pepper. Pulse until the mixture is finely ground but not pureed.
2. Transfer the mixture to a bowl and stir in flour and baking powder. Let it rest for 15 minutes.
3. Heat oil in a deep pan over medium heat. Shape the chickpea mixture into small balls or patties. Fry in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. Warm the pita breads slightly. Spread tahini sauce inside each pita, then stuff with falafel, lettuce, and tomatoes.

The crispy falafel paired with creamy tahini and fresh veggies creates a delightful contrast in every bite. Perfect for those who love a meal that’s both hearty and fresh.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of sumac to your tahini before spreading it on the pita.

Caprese Sandwich with Balsamic Glaze

Nothing beats the classic combination of fresh mozzarella, ripe tomatoes, and basil, especially when it’s tucked between slices of crusty bread and drizzled with a sweet balsamic glaze. This Caprese Sandwich is a summer staple that’s as beautiful as it is delicious.

Ingredients

• 2 slices of crusty artisan bread (like ciabatta or sourdough)
• 4 oz fresh mozzarella cheese, sliced
• 1 medium ripe tomato, sliced
• 4-5 fresh basil leaves
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Lightly toast the bread slices to your preferred level of crispness.
2. Layer the mozzarella and tomato slices on one piece of bread. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
3. Top with fresh basil leaves, then drizzle with 1 tbsp extra virgin olive oil.
4. Close the sandwich with the second slice of bread and drizzle the top with 1 tbsp balsamic glaze.
5. Cut the sandwich in half and serve immediately.

The magic of this sandwich lies in the contrast between the creamy mozzarella, juicy tomatoes, and the tangy-sweet balsamic glaze, all brought together by the aromatic basil. It’s a simple dish that feels indulgent.

Tip: For an extra flavor boost, lightly brush the bread with garlic-infused olive oil before assembling the sandwich.

Curried Tofu and Mango Chutney Sandwich

Spice up your lunch routine with this Curried Tofu and Mango Chutney Sandwich, a delightful blend of sweet and savory flavors that’s sure to impress.

Ingredients

• 1 block (14 oz) firm tofu, pressed and sliced into 1/2-inch thick pieces
• 1/2 cup mango chutney
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1/2 tsp salt
• 4 slices whole grain bread
• 1/4 cup fresh cilantro leaves
• 1/2 cup baby spinach

Instructions

1. In a small bowl, mix together 1 tbsp olive oil, 1 tbsp curry powder, and 1/2 tsp salt. Brush this mixture evenly over both sides of the tofu slices.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the tofu and cook for 4-5 minutes on each side, until golden and slightly crispy.
3. Toast the whole grain bread until golden and crisp.
4. To assemble the sandwiches, spread 2 tbsp mango chutney on each slice of toast. Layer with baby spinach, cooked tofu, and fresh cilantro leaves. Top with the remaining slices of toast.

The combination of creamy tofu, spicy curry, and sweet mango chutney creates a sandwich that’s bursting with flavor and texture. It’s a quick yet gourmet lunch option that’ll transport your taste buds.

Tip: For an extra crunch, add a handful of sliced cucumbers or sprouts to your sandwich.

Lentil and Avocado Club Sandwich

Looking for a twist on the classic club sandwich? This Lentil and Avocado Club Sandwich packs a protein punch and creamy texture that’ll make you forget all about the original.

Ingredients

• 1 cup cooked lentils, drained
• 1 ripe avocado, mashed
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 slices whole wheat bread, toasted
• 4 lettuce leaves
• 1 medium tomato, sliced
• 4 slices cooked bacon

Instructions

1. In a medium bowl, mix the mashed avocado, mayonnaise, lemon juice, salt, and black pepper until smooth.
2. Spread the avocado mixture evenly on one side of each toasted bread slice.
3. On four of the slices, layer the lettuce, tomato slices, cooked lentils, and bacon.
4. Top with the remaining bread slices, avocado side down, to form sandwiches.
5. Cut each sandwich diagonally and serve immediately.

The creamy avocado and hearty lentils create a satisfying texture contrast that’s both refreshing and filling.

Tip: For a vegetarian version, skip the bacon or substitute with a smoky-flavored tempeh.

Peanut Butter and Banana Sandwich

There’s something irresistibly comforting about the classic Peanut Butter and Banana Sandwich, a perfect blend of creamy, sweet, and crunchy that’s ready in minutes.

Ingredients

• 2 slices of whole wheat bread
• 2 tablespoons creamy peanut butter
• 1 medium banana, sliced
• 1 teaspoon honey
• 1/4 teaspoon cinnamon

Instructions

1. Toast the 2 slices of whole wheat bread until golden and crisp.
2. Spread 1 tablespoon of creamy peanut butter evenly on each slice of toast.
3. Arrange the sliced banana on one slice of the peanut butter-covered toast.
4. Drizzle 1 teaspoon of honey over the bananas, then sprinkle with 1/4 teaspoon of cinnamon.
5. Top with the second slice of peanut butter-covered toast, press gently, and slice in half if desired.

The magic of this sandwich lies in the warm toast melting the peanut butter just enough to cradle the bananas, creating a gooey, sweet, and slightly spicy bite every time.

Tip: For an extra crunch, sprinkle a few chopped peanuts on top of the banana slices before closing the sandwich.

Roasted Butternut Squash and Kale Sandwich

This Roasted Butternut Squash and Kale Sandwich is a hearty, flavorful twist on your lunch routine, combining sweet, caramelized squash with earthy kale for a satisfying bite.

Ingredients

• 1 small butternut squash, peeled and sliced into 1/2-inch thick rounds
• 2 cups kale, stems removed and leaves torn
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 4 slices whole grain bread
• 2 tbsp mayonnaise
• 1 tbsp honey

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash rounds with 1 tbsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp garlic powder. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until golden and tender.
2. In a bowl, massage the kale with the remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until the leaves soften slightly.
3. Toast the bread slices until golden. Spread mayonnaise on one side of each slice.
4. Layer the roasted butternut squash and massaged kale on two slices of bread. Drizzle with honey, then top with the remaining bread slices.

The contrast between the sweet honey and the savory, roasted squash elevates this sandwich beyond the ordinary, making it a memorable meal any day of the week.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top of the kale before assembling the sandwich.

Spinach Artichoke and Feta Sandwich

This Spinach Artichoke and Feta Sandwich is a creamy, tangy delight that’s perfect for a quick lunch or a light dinner. It’s packed with flavors that meld together beautifully for a satisfying bite every time.

Ingredients

• 1 cup chopped spinach, fresh
• 1/2 cup artichoke hearts, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices of whole grain bread

Instructions

1. In a medium bowl, mix together the chopped spinach, artichoke hearts, feta cheese, mayonnaise, sour cream, garlic powder, salt, and black pepper until well combined.
2. Heat the olive oil in a pan over medium heat. Spread the spinach and artichoke mixture evenly on two slices of the whole grain bread.
3. Place the sandwiches in the pan and cook for 3-4 minutes on each side, or until the bread is golden brown and the filling is warm.
4. Serve immediately and enjoy the creamy texture and the perfect balance of tangy feta and savory artichokes.

Tip: For an extra crunch, toast the bread lightly before assembling the sandwiches.

BBQ Jackfruit Pulled Sandwich

Get ready to fall in love with this vegan twist on a classic BBQ favorite that’s sure to impress even the meat-lovers at your table.

Ingredients

• 2 cans (20 oz each) young green jackfruit in water, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 whole wheat burger buns
• 1 cup coleslaw (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until softened.
2. Add jackfruit to the skillet, breaking it apart with a fork to resemble pulled pork. Cook for 5 minutes, stirring occasionally.
3. Stir in BBQ sauce, apple cider vinegar, smoked paprika, salt, and black pepper. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
4. Toast the burger buns lightly if desired. Pile the BBQ jackfruit onto the buns and top with coleslaw for an extra crunch.

The magic of this recipe lies in the jackfruit’s ability to mimic the texture of pulled pork, creating a satisfying bite that’s both smoky and sweet.

Tip: For an extra kick, add a pinch of cayenne pepper to the BBQ sauce mixture.

Mediterranean Veggie and Feta Wrap

Wrapping up the vibrant flavors of the Mediterranean in a soft tortilla, this Veggie and Feta Wrap is a quick, nutritious meal that’s as colorful as it is delicious.

Ingredients

• 1 cup chopped romaine lettuce
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup sliced red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large whole wheat tortillas

Instructions

1. In a large bowl, combine the romaine lettuce, cucumber, red bell pepper, red onion, feta cheese, and kalamata olives.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper. Pour this dressing over the vegetable mixture and toss gently to coat.
3. Divide the vegetable mixture evenly among the 4 tortillas, placing the filling in the center of each.
4. Fold the sides of the tortillas over the filling, then roll up tightly from the bottom to enclose the filling completely.
5. Serve immediately, or wrap in parchment paper for an easy grab-and-go option.

The crunch of fresh veggies paired with the creamy tang of feta makes every bite of this wrap a delightful contrast of textures and flavors.

Tip: For an extra flavor boost, add a sprinkle of za’atar or a drizzle of tahini inside the wrap before rolling.

Conclusion

We hope this roundup of 20 delicious veg. sandwich recipes inspires your next meal! Whether you’re packing lunch, hosting a gathering, or just craving something tasty, there’s a sandwich here for every occasion. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!