Our Absolute Favorite Vegetarian Wrap and Sandwich Recipes Are Just Right for Any Meal

plated grilled cheese with tomato
Photo: Sidney Bensimon

Sandwiches and wraps are not just lunch food, and once you've tried our most delicious vegetarian iterations, you'll crave them at every meal. From grilled cheese to roasted eggplant, avocado, and sprouts to a "BLT" made with shiitake mushrooms, these delicious plant-based options are guaranteed to please.

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Sure, any meatless sandwich or wrap is technically vegetarian, but why leave it at that? The creative, surprising recipes in this gallery are so much more than a bunch of vegetables piled in between two slices of bread or rolled inside a wrap.

Most, though not all, of these recipes have a cooked element, as that really brings out the flavor in many vegetables. Roasting is one surefire technique to build depth of flavor, and it shows up in many recipes here. There's a delightful pita stuffed with roasted, cumin-infused cauliflower and chickpeas, plus a zesty lime yogurt sauce. We also have a spin on a classic BLT, where roasted shiitake mushrooms take the place of bacon for a unique, Asian-inspired sandwich. Eggplant gets the hot oven treatment in order to be transformed into a tasty twist on Vietnamese banh mi.

Another great way to prepare vegetables for a sandwich or wrap is to crisp them, which is just what we do for our a vegetarian version of a popular Mexican street food sandwich that has you bake slices of panko-coated sweet potato until they're golden and crunchy. Add fixings and a toasted bun, and you've got a stellar lunch or dinner. Other recipes in this collection have you quickly grill or sauté the vegetables first to bump up their flavor.

Don't feel like cooking? Try the Greek Salad Sandwich that's pictured right here: It's packed with feta, chickpeas, cucumber, tomato, and parsley. Talking of tomatoes, you'll find a fabulous heirloom tomato tartine that draws on a garlic-parsley aioli for a luxurious richness. There's also an avocado-bean sprout number that's straight out of 1990s California, with creamy avocado, sharp radish, and tangy goat cheese. And if you really want a throwback, try a PB&J–but make it fresh. We've got plenty of ideas to reinvent the lunchbox classic.

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Cauliflower-and-Chickpea Pitas with Creamy Yogurt Sauce

Cauliflower-and-Chickpea Pitas with Creamy Yogurt Sauce
Chris Simpson

A warm pita stuffed with cumin-dusted roasted cauliflower and chickpeas would be great on its own. Adding a zippy lime-jalapeño yogurt sauce and some bright-tasting cilantro leaves brings it to another

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Vegetarian BLT with Roasted Shiitake Mushrooms

Roasted-Shiitake "B"LTs
Ren Fuller

Although "MLT" doesn't have the same ring to it as "BLT," this recipe deserves your attention. A hot oven coaxes out shiitakes' deep umami qualities and firms their texture so they can hold their own with slices of tomato, arugula and a sesame-lime mayo.

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Roasted Eggplant Sandwich with Soy-Lime Glaze

eggplant banh mi topped with cilantro
Con Poulos

Here's a tasty twist on Vietnamese banh mi, where eggplant slices are brushed with a sweet-and-briny glaze of soy sauce, lime, rice vinegar, and garlic, then roasted until creamy. They're a terrific contrast to tangy pickled carrots, radishes, and cucumbers.

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Crispy Sweet Potato Cemitas

crispy sweet potato cemitas
Con Poulos

For this vegetarian version of the popular Mexican street food sandwich, you bake slices of panko-coated sweet potato until they are golden and crisp, then pile them into a toasted bun with plenty of fresh and flavorful fixings.

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Heirloom Tomato Tartines with Garlic-Parsley Aioli

Heirloom Tomato Tartines with Garlic-Parsley Aioli
David Malosh

Save this one for summer, when heirloom tomatoes are in season, since they're a big part of what makes this such a delicious sandwich. The other keys? A garlic-parsley aioli and buttery brioche.

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Grown-Up PB&J

Grown-Up PB&J's
David Malosh

If you love peanut butter and jelly, you're sure to find something here to pique your interest. The combos are at once familiar and intriguing. Take this one, for example: sesame butter, orange marmalade, sliced banana, and lightly toasted flaked coconut.

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Grilled Ratatouille Muffaletta

Andrew Purcell

A great meal for a crowd, the muffaletta is typically made with Italian cold cuts, but you'd be surprised at how well eggplant works in their place. Along with olives, pepperoncini and parsley, tomatoes and zucchini, it's a fine sandwich that gets better after a couple of hours, when the flavors have had time to mingle.

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Avocado, Feta, and Cabbage Wrap


Crunchy red cabbage and buttery avocado provide a pleasing contrast in these super-healthy wraps. Use your choice of store-bought tortillas or make your own.

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Grilled Gruyère Sandwich with Onion Jam

close up plated grilled cheese
Sidney Bensimon

Nutty Gruyère, piquant Dijon mustard, and sweet onion jam are three fabulous ingredients. Warm them up between slices of chewy seeded rye bread, and they're much more than the sum of their parts.

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Whole-Wheat Flatbreads Stuffed with Cauliflower, Peas, and Spinach

Whole-Wheat Flatbreads Stuffed with Cauliflower, Peas, and Spinach
Con Poulos

These whole-wheat flatbreads crisp up in minutes in a skillet and are stuffed with an aromatic blend of spinach, peas, and cauliflower tinged with coriander, cumin, and turmeric.

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Avocado-and-Sprout Club Sandwiches


If one of the marks of a great sandwich is contrasting flavors and textures, the classic California veggie sandwich definitely hits the mark. It features crunchy sprouts, creamy avocado, sharp radish, and tangy goat cheese.

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Vegan Mushroom Tea Sandwiches

mushroom tea sandwich
Bryan Gardner

Here's a lovely lunch option for vegans: satisfying finger sandwiches filled with sautéed portobellos, vegan mayonnaise, fresh chives, and a touch of wasabi.

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Grilled Taleggio Sandwich with Tomato and Basil

plated grilled cheese with tomato
Sidney Bensimon

We couldn't resist finishing this gallery with another grilled cheese, and this one stars earthy taleggio, which melts beautifully. Slices of juicy tomato and a couple leaves of fresh basil are the perfect foils for the rich, gooey interior.

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Red-Bean Burgers with Avocado and Lime

Alpha Smoot

Mashed kidney beans form the base for burgers that cook to a crisp crust, giving this vegetarian meal extra oomph.

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