33 Vegetarian Sandwiches You'll Want To Sink Your Teeth Into

Sandwiches are a beloved meal option for good reason — bread plus a few fillings and condiments add up to an easy-yet-satisfying lunch (or dinner, if you so desire). But sandwich fatigue can set in quickly, especially if you're preparing meatless meals and can't rely on cold cuts to give your sandwich some heft.

Luckily, we have a host of ideas that are easy to throw together, budget-friendly and delicious to boot! These sandwiches help you scour your pantry to use up those lentils and cans of chickpeas — and clean out the produce bin in your refrigerator before everything wilts.

Take these chickpea salad sandwiches, for instant. Perfect for using up that can of chickpeas you bought for a rainy day, they've got a welcome crunch thanks to roasted pumpkin seeds and fresh baby kale. This sandwich is the perfect lunch to fuel you through the rest of the work day.

Ah, grilled cheese. One of humanity's greatest inventions. Two slices of bread, coated in butter (or mayo) with the meltiest of cheeses: American cheese.

Okay, okay: that's just one version. In all honesty, that's the version that five-year-old you probably dreams about, and all-grown-up you craves after a night out on the town! But the template of a grilled cheese opens itself to a world of innovation. Take, for example, this roasted poblano and mushroom grilled cheese. It takes inspiration from a Mexican chile relleno, which usually features a poblano pepper, stuffed with cheese, battered, fried and drenched in a sauce that has a kick. Here, the same poblano pepper buddies up with a mild and melty Monterey Jack, but don't worry: the sandwich gets plenty of character from the use of a chipotle in adobo, and a dose of meatiness from slices of portobello mushrooms.

Never heard of a Pan Bagnat? Not to worry — we're here to tell you all about this piece of culinary magic.

A classically French creation, it's the perfect sandwich for a day of travel. Packed with different veggies (think, marinated artichoke hearts, roasted bell peppers, carrots, cucumbers or zucchini) this fiber-filled delight only gets better with time. Put it together the night before an early flight, throw it in the fridge, and pop it in your bag on the way out the door — you'll be glad you did.

You don't have to miss out on a good Reuben — even if you're going meatless. Tempeh bacon delivers the same savory meatiness you remember from the classic. And if tempeh isn't your cup of tea? Not to worry. You could load up on that Swiss cheese, instead! It's still a great source of protein, and when sandwiched between some slices of rye bread, a heaping mound of sauerkraut and a few crisp dill pickles, you've got the perfect vegetarian version.

A meatless meatball might sound like quite the oxymoron, but Molly's unique, nut-based meatballs are a must-try. The best part? This recipe relies on a lot of ingredients you probably already have in your pantry, from that bag of walnuts you bought at Costco to boost your protein and Omega-3 intake to some leftover breadcrumbs and a ton of fridge staples. Just make sure your Parmesan is made using vegetarian rennet — check the ingredient label— to ensure your sliders are truly meat-free.

What does a grilled cheese sandwich pair perfectly with? Soup. And while the conventional pairing is usually an American cheese-based sandwich with a silky tomato soup, Kardea pumps up this soup-and-sandwich combo by making an all-in-one grilled cheese with elements of the richest, most luscious soup in the books: French onion soup. Cut into strips that are perfect for dipping in a soup or broth, no one will judge you if you pair this sandwich with French onion soup and have a double feature on your hands.

One of our favorite Vietnamese eats has to be the banh mi. A product of French-Vietnamese fusion, these sandwiches typically involve piling cold cuts of meat — or fish — on top of each other, alternating with a Vietnamese slaw that typically consists of carrots and cucumber ribbons marinated in hoisin. It's all tied together with some creamy mayonnaise streaked with Sriracha and sandwiched inside a Vietnamese baguette — slightly crusty, but extremely pillowy, almost like an East Coast hoagie (or hero) roll. Luckily, tofu is so native to Vietnamese cuisine that this version, which replaces the stacks of meat with marinated tofu and shiitake mushroom caps, doesn't seem out of place at all. In fact, the tofu version is commonly found in Vietnam and makes for a hearty, healthy way to start off your day.

Any New Yorker worth their mettle knows that the ultimate Big City guilty pleasure is a chopped cheese. Found at any bodega or deli in the city, a chopped cheese brings together finely-chopped meat(s), cheese — as the name suggests — and classic burger toppings. Our take gives you all the craveable comfort of a classic chopped cheese — minus the meat! Instead, a blend of crumbled tofu and lentils — we let you choose the type — gets sauteed, seasoned and sauced appropriately to create the perfect blend that lends heartiness and meatiness to a meatless meal. Layered with American cheese and fresh veggies and tucked into pillowy-soft Hawaiian rolls, these sliders make for the perfect game night bite that everyone can enjoy!

There are many things about being able to eat meat that can make vegetarians jealous, from the way it's portrayed to the tantalizing menu descriptions. Sometimes, meat eaters just know how to make a juicy smashburger look so, so good. And some of us? Well, we've always wondered what a BLT tastes like — what makes it so magical? Luckily, thanks to Mary Berg, we don't have to wonder anymore. She pairs tempeh with a simple, umami-packed marinade, vine-ripened tomato slices, crisp lettuce and an incomparable sourdough rye bread for a sandwich that can't be beat, no matter what kind of 'bacon' you use.

We'll be honest: we've never really known whether an open-faced sandwich counts as a sandwich. What makes it a sandwich instead of just, well, toast? Regardless of your stance on the issue, there's no denying that pairing lots of fillings/toppings with bread to create something new is an utterly delicious idea — and worthy of any vegetarian lunch or dinner.

In the case of Valerie's summer-ready creation, you'll feast on a scintillating spread of lightly-seasoned, creamy ricotta punched up with some capers — all topped with juicy tomatoes and a sprinkling of crunchy sunflower seeds. This open-faced creation is far from routine: try it out ASAP.

This savory creation from the Sandwich King himself is unlike anything we've ever experienced before. In it, Jeff pairs cauliflower with the most unlikely of complementary ingredients: Butterkase cheese (substituted with Gruyere if your local store doesn't carry Butterkase) and pears. Yes, you heard right: pears. By using mild seasoning, slicing the pears as thinly as possible, and slathering the bread with a homemade honey mustard sauce, he makes a sweet-and-savory melt you don't want to miss.

None of us are strangers to Philadelphia: from the Fresh Prince of Bel-Air to the notable historical events that have made Philly a city that's integral to American history, Philadelphia holds so much significance to so many. However, what a lot of non-residents may not know is that Philadelphia is also one of the most plant-forward cities in America: unlike some of its neighbors that boast of fresh seafood or hearty deli meats, Philadelphians have found a way to veganize everything, even the city's notorious cheesesteak sandwich that literally has 'steak' in its name. Sure, Ree's version still features that indubitable Cheez-Whiz, but she replaces the chopped, shredded steak with a variety of sliced mushrooms that give the sandwich the 'meatiness' it needs. Find yourself a vegetarian Worcestershire sauce, and you've got a sandwich that'll keep you full and happy for many, many days to come.

If you're looking for a sandwich fit for a king — or perhaps someone with a king-sized appetite — you've found it in this club sandwich. Similar to any club sandwich, this one is a towering masterpiece of fillings, spreads and the moistmaker (an extra slice of bread in the middle). But unlike most conventional club sandwiches, this one has a plant-based twist: it's all vegetarian. Relying on an avocado-yogurt dip laced with garlic and oregano and planks of smoked tofu, this sandwich is so satisfying, you won't get a chance to miss the meat.

Not a tofu fan? Not to worry: smoked mozzarella works just as well, and no one will be able to tell the difference.

Ah, jackfruit, the magical fruit. Perhaps you've traveled abroad and tried ripe jackfruit — a delicacy for sure, largely available in the tropics, but quite pungent as well, and not for everyone. If you've stayed on American waters, chances are you've flipped through a magazine, a vegetarian recipe gallery such as this one or watched an influencer buy canned jackfruit from Trader Joe's and turn it into — that's right — 'pulled pork.' No, of course this isn't pork, but with the way Miss Kardea Brown marinates this unsuspecting ingredient in her Sweet Smoky Barbecue Sauce, no carnivore will be able to tell the difference. These sliders are perfect for picnics, summer gatherings or even as meal prep for the week ahead!

Take a commuter train in the bustling city of Mumbai, India — the home of Bollywood — or go almost anywhere across the subcontinent, and you'll chance upon a sandwich stall. Despite bread being an import to the nation, it's been one that's been embraced, with the British influence resulting in Indians adopting the 'toastie' as their own 'grilled' version of a sandwich. Using the softest, lightest of breads, it's often comical what's loaded onto the sandwich — but for the people that call themselves 'eggitarian' — perhaps not 'pure vegetarian' as per the country's definitions — a masala omelet is a classic breakfast or post-work bite that, when paired with a cup of steaming chai or filter coffee, keeps one's stomach full and their taste buds abuzz with savory spice and some excitement. Maneet's version harkens back to her own time in India, starting her days with a masala omelet — and by the way, dipping it in ketchup is a must.

We all love a good Eggplant Parm. Or anything Parm, really. But it's rare that people think 'Eggplant Parm' and then think 'sandwich.' That is, unless you're Amanda Freitag. Or live in Manhattan and have a go-to, 2 a.m. bodega for your late-night cravings.

That's the vibe that Amanda emulates, using hoagie rolls to hoist up planks of breaded eggplant that's coated in a velvety marinara and topped with fresh mozzarella. Just make sure you check the label on the shredded Parm before you purchase it: traditional Parmigiano-Reggiano can use animal rennet. You should be able to find an Americanized 'Parmesan' — or, in the ingredient list, look for the words 'vegetarian rennet' to make sure it's 100% vegetarian.

Pepper jack, mango and watercress: No, we're not playing a game of Pyramid, though it may seem like it...this is just the combination of flavors that make for an expectedly delicious grilled cheese sandwich upgrade. With a spicy kick from the pepper jack, a mild sweetness from some vibrant mango puree and a slightly peppery, vegetal note from a dash of watercress, this is a grilled cheese unlike any other. And there's no doubt that it'll keep you coming back for seconds...and maybe even thirds!

When we think of cheese, we think of something melty, salty, rich and delicious. But the truth is, not all cheese melts! Whether you're talking about an Indian-style paneer, an Italian 'bread' cheese or a Mediterranean halloumi, these cheeses are magical when pan-fried — but they don't melt! Instead, they squeak and sing of char-grilled marks. Take the planks of grilled halloumi in Katie Lee Biegel's picturesque creation, for instance. The cheese takes to the grill like a moth to a flame, and all it needs is a little, quick-pickled watermelon relish, a storebought olive tapenade and a light, heaping helping of arugula to bring it to life.

Of all the sandwiches in this roundup, this is possibly one of the most simple. And yet sometimes, simple can be sophisticated — as it is in this iteration. By using sourdough bread, sharp Cheddar and fresh, tart apple slices, you'll build a flavor profile that will delight kids and adults alike. It's the perfect sandwich to eat sitting down, on-the-go or anywhere in-between.

There's nothing more satisfying than getting your hands — and your mouth — messy with the right type of meal...and sloppy joes definitely qualify as the 'right type of meal' in our books.

While most use ground hamburger meat or a similar blend, our version relies on cremini mushrooms to make these plant-based sloppy joes 'ultra-meaty.' Mixed with some walnuts, peppers and onions, cooked in beer and tossed in a chipotle chili powder, these sloppy joes have more than just a kick. We can promise that you won't miss the meat in these flavor-packed favorites one bit.

No one can turn down a classic caprese sandwich — not even Ree Drummond. The picture-perfect representation of the Italian flag, the colors are brought together with vibrant, juicy, ripe red tomatoes, pearly white slices of fresh mozzarella (of the buffalo variety, if you're indulging and don't mind spending an extra buck or so) and a vibrant green pesto — don't worry, jarred is perfectly acceptable.

It's a forgiving sandwich, too. If you're using a pre-prepared pesto, it takes no more than 10 minutes to throw together. Behold: the perfect sandwich.

Nothing beats a warm, gooey grilled cheese...except maybe a grilled cheese with a bit of pizzazz! After all, we're not contesting that there's something comforting about the pairing of buttery bread and melty cheese, but as you grow up and your palate evolves, sometimes you need something a little, well, punchy. Perhaps a bit spicy? That's where Sunny's simple twist comes in, and it's the simplest one yet: just add a teaspoon of gochujang (a spicy, fermented, Korean bean paste) and even the most basic of grilled cheeses comes alive.

Whether you're a fan of the movie or the dish, this ratatouille sandwich is a sight to behold — just look at it! Stacked sky-high, we wouldn't expect anything else from the Sandwich King, Jeff Mauro, himself. This sandwich gets its towering structure and massive, impressive build from ½-inch-thick planks of zucchini and yellow squash and that's not all. There are tons of fresh herbs, some roasted peppers and eggplant and flavorful onion rings (we recommend using a red onion) to give you that distinct, South-of-France flavor. Top it off with a little arugula dressed in a quick, house-made Champagne Vinaigrette, and you've got yourself a sandwich that even Remy would be proud of!

Not to be forgotten in the sandwich-dom of Food Network is the queen herself, Ina Garten, and her understated classiness which is showcased in these picnic-ready 'wiches that use one of our favorite sandwich breads — ciabatta — to house a mixture of roasted, sweet red and yellow peppers, a creamy, tangy goat cheese, pops of brininess with capers and the fresh herbaceousness that in-season basil leaves offer.

If it's good enough for Ina and Jeffrey, it's good enough for us!

Bobby Flay is the master of many things — and bringing a chef-worthy sandwich straight to your home kitchen is certainly one of them. After all, how can you beat a sandwich that makes you feel like you're on the Amalfi Coast, sipping on a mid-afternoon spritz? Bobby uses the grill to give this sandwich the classic panini treatment, and there's just something about it that seems so sophisticated and satisfying. Don't believe us? Make one yourself. You won't be sorry.

There is nothing more delicious, especially in the summertime, than a fried green tomato. Dipped in a spicy pimento cheese spread, it sings of summertime. But Ree has discovered something we didn't even think to try: fried red tomatoes! She features them in this simple, Southern-style sandwich, breading them in cornmeal and frying them to give them a signature 'crunch' while keeping the inside juicy and delicious. It's a tomato-mayo treat that you can't beat.

If you've spent time on the East Coast — New York, Jersey or Philly, specifically — you're probably not a stranger to the telltale combo of onions and peppers that make Italian-American food such a tempting feast. Be it sandwich fillings, pasta add-ins or anything in-between, there's really no dish that an onion-and-pepper, 2-for-1 combination doesn't work wonders for, including sub sandwiches! While you might be used to seeing those veggies paired with some homemade meatballs in a red sauce or 'gravy,' we took a meatless turn here, using tofu slices that we marinate and bake to mimic the flavor of a good Italian sausage. Pair with a good marinara sauce, some arugula dressed in balsamic vinegar and a high-quality vegetarian Parm, and you've got yourself an unbeatable sub.

We don't know about you, but we can't turn down pizza (no matter what kind it is) and, well, nothing is more comforting on a Friday night than some stretchy mozzarella, seasoned, piping hot marinara, a crisp crust and reruns of your favorite show to end the week. This sub retains all of that lovely, luscious flavor but throws a spanner in the works in the form of a surprise black bean burger! Paired with a host of other Italian-inspired ingredients, it fits right in, making it a complete meal sandwiched in a long roll. We use vegan cheese to keep this sandwich 100% vegan-friendly, but feel free to go with your favorite, instead.

Beets, beets, the magical fruit! Oops — that's the wrong song, but you get the idea. Beets are, well, not everyone's cup of tea. That's usually because most people don't know how to prepare this unique root veggie. Aside from using it to tie-dye some shirts or perhaps eating a beet salad appetizer at a fine dining restaurant, beets remain a mystery to almost everyone except Eastern Europeans, who enjoy it in borscht, a beet soup topped with crème fraîche or sour cream.

A lesser known fact, though, is that not only can beets make the base of a hearty veggie burger, but when flavored, dressed and balanced against a strong dressing and acidic sauerkraut, they can mimic the satisfaction of a classic Reuben! Don't believe us? Try out this twist, with all the seasonings and none of the meat of a deli Reuben. It'll blow your mind.

If a mayo-based salad — or should we say chickpea salad — isn't your vibe, not to worry! There are plenty of other uses for that can of chickpeas that seems to never leave your pantry. And this one relies on fresh lemon and herbs. Layered with hummus, cucumber slices and more crunchy veggies, this sandwich might remind you of your favorite mezze platter. Pair it with some Middle Eastern dips like baba ghanoush, muhammara or perhaps even more hummus, and you've got yourself a light-yet-tasty lunch.

What sandwich roundup would be complete without a recipe from the Sandwich King himself, Jeff Mauro? And we've got to admit — this isn't one of Jeff's usuals. You know the type...three types of cheese, some cold cuts and a load of fresh veggies. No, not at all.

Instead, this sandwich features everything from ricotta cheese laced with basil, garlic and Romano cheese, to toasted pine nuts and the artichoke hearts. This sandwich would find a willing home in any Italian eatery or daytime deli. Lucky for us, Jeff Mauro's on American waters, and so are his sandwiches, including this one — so go forth and conquer the Artichoke Sub. We're rooting for you.

Raise your hand if you're a fan of spinach-artichoke dip. Who isn't? Let's be real. And, great news: This panini is every Spinach Artichoke Dip lover's dream. First, you make the dip. But the sandwich doesn't stop there — you layer it on a crusty, rustic slice of bread, dotted with some quick-pickled onions that you've thrown together before making the dip, and serve with a side of a simple Campari tomato salad. And then? It's mangia time!