We've got hearty and delicious vegetarian sandwiches that will fuel you all afternoon. Enjoy fresh and healthy hummus and vegetables on whole grain bread, toasty panini, roasted vegetable wraps, and lots more.

Layer cheese, tomatoes, and fresh parsley on ciabatta bread and weigh the sandwich down with heavy cans to meld the flavors for at least an hour before seving. Drain some of the oil from a jar of sun-dried tomatoes and mix it with Dijon mustard to make a unique sandwich spread.

No cooking is required to make these colorful lunch wraps! Mash canned black or kidney beans with cumin and chili powder, and roll up in flour tortillas with cheddar cheese, diced tomato, avocado, and mango.

Hummus and tapenade unite to pack a flavorful lunchtime punch in this vegetable-stuffed sandwich. In addition to cucumber and carrot, you might like to add tomatoes or avocado.

Your broiler does the work for these open-faced sandwiches, first roasting the broccoli, mushrooms, and peppers, then melting the Gouda cheese over the tops. Spread the bread with garlic mayonnaise before piling on the vegetables.

Season mashed chickpeas with cumin, coriander, sesame seeds, and fresh mint to make these pan-fried patties. Serve the falafel balls in pita pockets with tahini sauce.

This classic, creamy egg salad combines mayonnaise, Dijon mustard, and celery with chopped hard-cooked eggs. Mix in other ingredients according to your taste, such as pickle relish or fresh herbs.

Begin with Thai-flavored baked tofu (available in natural foods stores and many supermarkets), and pile on roasted bell pepper and onion. Top it all off with a sweet-savory sauce made from peanut butter, honey, ginger, and sesame oil for spreading on the sandwich.

Figs and goat cheese are a classic combination in salads, but here, the pair make a marvelous sandwich, joined by sweet caramelized onions. Enjoy these for lunch, or cut them into small wedges and serve as an appetizer.

An oven-fried version of eggplant Parmesan tops crusty Italian bread to make a satsifying vegetarian sandwich. For an extra treat, brush the halved loaf of bread with garlic butter and brown under the broiler before adding the layers of tomato sauce, eggplant, and mozzarella.

Avocado and goat cheese provide a creamy complement to crunchy raw vegetables. Pile the sandwich high with cucumber, red onion, alfalfa sprouts, grated carrots, and radishes.

Heroes can be vegetarian too! This giant sandwich stacks grilled portobello mushrooms, roasted yellow peppers, tomatoes, and fresh fennel on a big loaf of bread spread with creamy tomato dressing.

A roasted version of ratatouille, the classic Provencal stew of eggplant, zucchini, onion, and tomatoes gets wrapped up with fresh mozzarella on whole-wheat lavash. Warm the assembled wraps under the broiler before rolling them up, or enjoy them cold as part of a picnic lunch.

Mix nutty quinoa with great northern beans, scallions, carrot, and cumin to make these pan-fried veggie burgers. Serve in pita bread with lemony yogurt sauce and sliced cucumber.

Shredded raw beets, carrots, sliced pear, and arugula create a riot of flavor and color in this unique sandwich. Goat cheese adds a pleasant tang.

Mix honey with grainy mustard to whip up the easy spread for sharp cheddar sandwiches on whole-wheat rolls. Soak sliced cucumbers in a mixture of cider vinegar, honey, bay leaves, mustard seeds, and fresh ginger to make quick pickles.

Canned artichoke hearts, fresh red pepper strips, baby spinach, and provolone cheese make a colorful wrap that keeps well in a lunchbox or picnic basket. Jazz up the artichokes with lemon zest and fresh herbs if you like.

Marinate slabs of tofu in chile powder and your favorite barbecue sauce before broiling. Serve on toasted buns and top with coleslaw if you like.

Sauteed baby artichokes, oil-cured black olives, tomatoes, parsley, and rich Taleggio or fontina cheese make a sophisticated sandwich. If artichokes are not in season, you may use canned or frozen artichoke hearts instead.

With a little advance planning, you can keep all the ingredients on hand to make these colorful burritos anytime! They're stuffed with frozen cooked winter squash, frozen spinach, canned black beans, and bottled salsa.

Create a portable version of your favorite summer salad. Spread olive bread with a puree of chickpeas, lemon juice, and parsley, then stack the sandwich with sliced cucumber, tomato, red onion, and feta cheese.

Grilled red peppers, zucchini, and yellow squash give sweet and smoky flavor to these vegetarian sandwiches. If you don't have a panini press, heat these in a cast-iron skillet with another heavy skillet on top.