Vegetarian Sandwich and Wrap Recipes

We've got great vegetarian sandwiches that you'll look forward to for every meal, including fresh and healthy hummus and vegetables on whole grain bread, gooey grilled cheese, veggie burgers, breakfast burritos, and much more in between.
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Hummus-Vegetable Sandwich

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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.

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Red-Bean Burgers with Avocado and Lime

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

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Grilled Cheese with Tomato and Basil

Amy Neusinger
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Aromatic basil, slabs of ripe beefsteak tomato, and flavorful Gouda ensure that this is no ordinary grilled cheese. This sandwich is made on the grill, but you could also prepare it in a cast-iron skillet with a little bit of butter melted in the bottom.

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Quinoa-Feta Burgers

A delicious and nutrious bean and quinoa burger that's hearty and filling with lots of tasty trimmings, served in a toasted burger bun.Get the Quinoa-Feta Burgers Recipe

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Falafel

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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.

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Classic Egg Salad

Minh + Wass
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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.

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Veggie Burgers with Tahini Mayonnaise

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Pinto beans, bulgur wheat, and grated carrot make these veggie burgers hearty and satisfying. Mix tahini and lemon juice into light mayonnaise to make a condiment with Middle Eastern flair.

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Fig, Goat Cheese, and Caramelized Onion Sandwiches

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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.

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Roasted Pepper Sandwich

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In this quesadilla-inspired sandwich, broiled tortillas are spread with mayo and layered with Jack cheese, tomato, and poblano pepper roasted directly over a high flame.

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Taco-Salad Wraps

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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.

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Portobello Mushroom Burger with Spicy Avocado Sauce

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The portobello mushrooms for these burgers are roasted, but they would be great on the grill, too. Mix spicy brown mustard, horseradish, lime juice, and minced jalapeno into mashed avocado to make the sumptuously spicy sauce.

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Goat Cheese and Vegetable Sandwich

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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.

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Chickpea Burger

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Scallions, cumin, ginger, and peanuts add lively flavor to these chickpea patties. Serve the grilled burgers on whole-wheat English muffins with mayonnaise and Dijon mustard.

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Egg-and-Avocado Sandwich

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Scrambled egg and avocado on a toasted whole-wheat English muffin makes a terrific 10-minute breakfast for any day of the week. Add hot sauce and a slice of cheddar cheese if you like.

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Pressed Mozzarella and Tomato Sandwich

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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.

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Portobello, Broccoli, and Red-Pepper Melts

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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.

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Burritos with Squash and Goat Cheese

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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.

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Grilled Mozzarella Sandwiches

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Dip these sandwiches in a mixture of heavy cream and beaten egg before sizzling them in butter to make the most heavenly grilled cheese ever. Fresh mozzarella melts especially beautifully, but you can use any cheese the kids like.

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Avocado, Feta, and Cabbage Wrap

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Crunchy red cabbage and buttery avocado provide a pleasing contrast in these super-healthy wraps. Make your own spelt or kamut tortillas using the recipe provided, or use your choice of store-bought tortillas.

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California Veggie Sandwich

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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.

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Eggplant and Mozzarella Melt

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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.

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Sort of a Hero Sandwich

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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.

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Omelet Burrito with Jack Cheese and Tomato Salsa

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Eggs, cheese, and salsa rolled up in a flour tortilla makes a nutritious, portable breakfast that kids of all ages will enjoy. Add any other fillings you like, such as leftover roasted potatoes or avocado.

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Martha's Favorite Egg Salad Sandwich

not applicable
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One of Martha's favorite lunches, this egg salad sandwich is piled high with avocado, tomato, and lettuce on toasted white bread. Using 10 egg whites and just two egg yolks makes this a healthy choice.

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Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad

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Canned lentils are the secret to these easy, delicious mint-flecked veggie burgers. Top the burgers with yogurt sauce and serve with a lemony carrot salad.

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Roasted Eggplant, Zucchini, and Chickpea Wraps

Yunhee Kim
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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.

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Crispy Pan-Seared Falafel

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Shredded zucchini joins the mix in these well-seasoned chickpea patties. Cut down on the fat by cooking the falafel in a nonstick skillet with a little cooking spray, rather than frying them.

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Cheddar Sandwiches with Quick Pickles and Honey-Mustard Spread

Yunhee Kim
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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.

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Greek-Style Quinoa Burgers

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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.

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Spinach and Artichoke Wrap

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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.

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Open-Faced Egg and Tomato Sandwich

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Start the day with a satisfying breakfast: a toasted whole-wheat English muffin stacked with tomato, a fried egg, and melted cheddar. You can have this on the table in just 10 minutes.

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Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables

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Sweet roasted beets combine with curried bell peppers, mushrooms, and brussels sprouts to fill this delicious wrapped sandwich. Tangy ricotta salata and yogurt make the perfect dressing.

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