Vegetarian Sandwich and Wrap Recipes

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Bulgur wheat, pinto beans, Swiss cheese, grated carrots, and scallions make a hearty veggie burger. Pan-fry the patties in olive oil and serve on buns with avocado, alfalfa sprouts, and sliced tomatoes.

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.

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.

This Italian-style cheese sandwich begins with homemade pizza dough, charred on the grill. Spread it with roasted garlic, rosemary, provolone, and scallions, then return it to the grill to melt the cheese.

Sweet, juicy apple and melted cheddar cheese are a winning combination. Enjoy this quick creation for breakfast, lunch, or an afternoon snack.

Lemon zest adds sparkle to the compelling combination of spicy radishes and creamy avocado. Drizzle the sandwich filling with a fruity extra-virgin olive oil just before serving.

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.

Portobello mushrooms, one of our favorite vegetarian burger stand-ins, are marinated along with red bell peppers in olive oil, balsamic vinegar, and minced garlic. Serve the grilled portobellos and peppers on buns with fresh goat cheese and lettuce leaves.

Use more egg whites than yolks to keep this egg salad on the lighter side. Radicchio, arugula, and a touch of Madras curry powder make bold additions.

These flavorful burgers, made with sweet potato, millet, and chickpeas, are seasoned with coriander, cumin, and fennel. Pan-fry the patties in sesame oil and serve on toasted buns with sprouts and tahini sauce.