20 Delicious Veg.Sandwich Recipes Easy to Make

Who says sandwiches have to be boring? Dive into our roundup of 20 Delicious Veg. Sandwich Recipes Easy to Make, where we’re turning the humble sandwich into a canvas of flavors, textures, and colors. Perfect for quick dinners, lunchbox surprises, or when you’re craving something wholesome yet effortless. Whether you’re a veggie lover or just looking to mix things up, there’s a sandwich here with your name on it. Let’s get stacking!

Grilled Cheese and Tomato Sandwich

There’s nothing quite like the classic comfort of a Grilled Cheese and Tomato Sandwich, especially when the tomatoes are ripe and the cheese is perfectly melted.

Ingredients

• 2 slices of sourdough bread
• 1 tablespoon of unsalted butter, softened
• 1/2 cup of shredded sharp cheddar cheese
• 1/4 cup of shredded mozzarella cheese
• 2 slices of ripe tomato
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of salt

Instructions

1. Spread the softened butter evenly on one side of each bread slice.
2. Heat a skillet over medium heat. Place one bread slice, buttered side down, in the skillet.
3. Sprinkle half of the cheddar and mozzarella cheeses on the bread in the skillet, then layer the tomato slices on top. Sprinkle with garlic powder and salt, then top with the remaining cheeses.
4. Place the second bread slice on top, buttered side up. Cook for 3-4 minutes until the bottom is golden brown.
5. Carefully flip the sandwich and cook for another 3-4 minutes until the second side is golden and the cheese is melted.

The combination of sharp cheddar and mozzarella creates a gooey, stretchy melt that pairs beautifully with the juicy tomato and crispy sourdough.

Tip: For an extra crispy exterior, press down lightly on the sandwich with a spatula while cooking.

Avocado and Cucumber Sandwich

Looking for a refreshing and easy-to-make sandwich that’s perfect for a quick lunch or a light dinner? This Avocado and Cucumber Sandwich is just what you need!

Ingredients

• 2 slices of whole grain bread
• 1/2 ripe avocado, mashed
• 1/4 cucumber, thinly sliced
• 1 tbsp mayonnaise
• 1/2 tsp lemon juice
• Salt and pepper to taste
• 1/4 cup arugula

Instructions

1. Toast the whole grain bread until golden and crispy.
2. In a small bowl, mix the mashed avocado with lemon juice, salt, and pepper.
3. Spread the mayonnaise evenly on one side of each toast slice.
4. Layer the avocado mixture, cucumber slices, and arugula on one slice of bread.
5. Top with the second slice of bread, cut in half, and serve immediately.

The creamy avocado paired with the crisp cucumber and peppery arugula creates a delightful contrast in every bite. It’s a simple yet sophisticated sandwich that’s sure to impress.

Tip: For an extra crunch, sprinkle some crushed red pepper flakes on the avocado before assembling the sandwich.

Spicy Hummus and Veggie Sandwich

Spice up your lunch routine with this Spicy Hummus and Veggie Sandwich, a crunchy, creamy, and utterly satisfying meal that comes together in minutes.

Ingredients

• 1/2 cup spicy hummus
• 2 slices whole grain bread
• 1/4 avocado, sliced
• 1/4 cup shredded carrots
• 1/4 cup thinly sliced cucumber
• 1/4 cup baby spinach
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt

Instructions

1. Toast the whole grain bread until golden and crisp.
2. Spread 1/4 cup of spicy hummus on each slice of toast.
3. Layer the avocado slices, shredded carrots, cucumber, and baby spinach on one slice of toast.
4. Drizzle with olive oil, then sprinkle with red pepper flakes and salt.
5. Top with the second slice of toast, hummus side down, and press gently to combine.
6. Cut the sandwich in half and serve immediately.

The contrast between the creamy hummus and the crisp vegetables makes every bite a delight, while the red pepper flakes add just the right amount of heat.

Tip: For an extra kick, mix a pinch of cayenne pepper into the hummus before spreading.

Caprese Sandwich with Pesto

Nothing beats the classic flavors of a Caprese sandwich, especially when it’s elevated with a homemade pesto that adds a fresh, herby punch.

Ingredients

• 2 slices of sourdough bread
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large tomato, sliced
• 4 oz fresh mozzarella, sliced

Instructions

1. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic clove. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Toast the sourdough bread slices until golden and crisp.
4. Spread a generous layer of pesto on one side of each toast. Layer the tomato and mozzarella slices on one piece of toast, then top with the second slice, pesto side down.
5. Cut the sandwich in half and serve immediately.

The creamy mozzarella and juicy tomato paired with the vibrant pesto create a sandwich that’s bursting with freshness and perfect for a quick lunch or picnic.

Tip: For an extra crunch, lightly toast the pine nuts before adding them to the pesto.

Roasted Vegetable and Goat Cheese Sandwich

There’s something magical about the combination of roasted vegetables and creamy goat cheese nestled between slices of crusty bread. This Roasted Vegetable and Goat Cheese Sandwich is a testament to that magic, offering a hearty, flavorful meal that’s as satisfying to make as it is to eat.

Ingredients

• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 red bell pepper, sliced into strips
• 1 small red onion, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, softened
• 4 slices of crusty bread (like ciabatta or sourdough)
• 1 tbsp balsamic glaze
• Handful of arugula

Instructions

1. Preheat your oven to 400°F. On a large baking sheet, toss the zucchini, red bell pepper, and red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out in a single layer.
2. Roast the vegetables for 25 minutes, stirring halfway through, until they’re tender and slightly caramelized.
3. While the vegetables are roasting, toast the bread slices until golden and crisp.
4. Spread 1 oz of softened goat cheese on each slice of toasted bread. Top two slices with the roasted vegetables, a drizzle of 1 tbsp balsamic glaze, and a handful of arugula. Close the sandwiches with the remaining bread slices, goat cheese side down.
5. Cut the sandwiches in half and serve immediately. The contrast of the warm, roasted vegetables with the cool, creamy goat cheese and peppery arugula creates a symphony of flavors and textures in every bite.

Tip: For an extra layer of flavor, try adding a thin spread of pesto to the bread before assembling the sandwich.

Eggplant Parmesan Sandwich

Who says sandwiches can’t be hearty and vegetarian? This Eggplant Parmesan Sandwich stacks crispy, golden eggplant with melty cheese and tangy marinara for a satisfying bite.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup olive oil
• 1 cup marinara sauce
• 4 slices mozzarella cheese
• 4 ciabatta rolls, sliced and toasted
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Season eggplant slices with 1/2 teaspoon salt and let sit for 10 minutes to draw out moisture. Pat dry.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
4. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture. Place on prepared baking sheet.
5. Drizzle olive oil over breaded eggplant. Bake for 25 minutes, flipping halfway, until golden and crispy.
6. Spread 1/4 cup marinara sauce on the bottom half of each ciabatta roll. Top with 2 eggplant slices, a slice of mozzarella, and another 1/4 cup marinara. Broil for 2 minutes until cheese is bubbly.
7. Garnish with fresh basil before serving.

The secret to this sandwich’s crunch? Baking the breaded eggplant instead of frying keeps it light yet satisfyingly crisp.

Tip: For an extra kick, add a sprinkle of red pepper flakes to the breadcrumb mixture.

Spinach and Artichoke Grilled Sandwich

Transform your lunch routine with this Spinach and Artichoke Grilled Sandwich, a creamy, cheesy delight that’s packed with flavor and ready in minutes.

Ingredients

• 1 cup fresh spinach, tightly packed
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons butter, softened
• 4 slices sourdough bread

Instructions

1. In a medium bowl, combine the spinach, artichoke hearts, mozzarella, Parmesan, cream cheese, garlic powder, salt, and black pepper. Mix until well blended.
2. Spread the spinach and artichoke mixture evenly on two slices of sourdough bread. Top with the remaining slices to form sandwiches.
3. Heat a skillet over medium heat. Spread the outside of each sandwich with 1/2 tablespoon of butter.
4. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.

The combination of creamy cheeses and tangy artichokes creates a melt-in-your-mouth experience, with a crispy exterior that’s utterly satisfying.

Tip: For an extra crunch, press the sandwiches in a panini press instead of a skillet.

Portobello Mushroom Sandwich

Portobello mushrooms make for a hearty, meaty sandwich that even the biggest carnivores will love. Here’s how to make a Portobello Mushroom Sandwich that’s bursting with flavor.

Ingredients

• 2 large Portobello mushroom caps
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 slices of provolone cheese
• 1/2 cup arugula
• 1/4 cup roasted red peppers, sliced
• 2 ciabatta rolls, sliced and toasted
• 2 tablespoons mayonnaise

Instructions

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush this mixture evenly over the Portobello mushroom caps.
3. Grill the mushrooms for 5 minutes on each side, or until they are tender and have nice grill marks.
4. During the last minute of grilling, place 1 slice of provolone cheese on each mushroom cap to melt.
5. Spread 1 tablespoon of mayonnaise on each toasted ciabatta roll. Layer the grilled mushrooms, arugula, and roasted red peppers on the rolls.
6. Serve immediately while the mushrooms are warm and the cheese is gooey.

The combination of smoky grilled Portobello, creamy provolone, and peppery arugula creates a sandwich that’s satisfyingly rich yet fresh.

Tip: For an extra flavor boost, add a drizzle of balsamic glaze before serving.

Falafel Sandwich with Tahini Sauce

Craving a crispy, flavorful falafel sandwich that’s packed with herbs and drizzled with creamy tahini sauce? This recipe is your ticket to a Middle Eastern-inspired feast at home.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 small onion, quartered
• 3 garlic cloves
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 4 tbsp all-purpose flour
• 1 tsp baking powder
• Oil for frying
• 4 pita breads
• 1/2 cup tahini
• 2 tbsp lemon juice
• 1/4 cup water
• Salt to taste
• Lettuce, tomatoes, and cucumbers for serving

Instructions

1. Drain the soaked chickpeas and pat dry. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, 1 tsp salt, 1 tsp cumin, 1 tsp coriander, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pulse until finely ground.
2. Transfer the mixture to a bowl. Stir in 4 tbsp flour and 1 tsp baking powder. Form into 16 small patties.
3. Heat oil in a deep pan over medium heat. Fry the falafel in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. For the tahini sauce, whisk together 1/2 cup tahini, 2 tbsp lemon juice, 1/4 cup water, and salt to taste until smooth.
5. Warm the pita breads. Stuff each with falafel, lettuce, tomatoes, and cucumbers. Drizzle with tahini sauce.

The secret to these falafels’ irresistible crunch? Skipping the canned chickpeas and using dried ones soaked overnight for the perfect texture.

Tip: For an extra flavor boost, add a pinch of smoked paprika to the tahini sauce.

Chickpea Salad Sandwich

Looking for a quick, nutritious lunch that packs a punch of flavor? This Chickpea Salad Sandwich is a game-changer, offering a creamy, crunchy texture that’s surprisingly satisfying.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely diced celery
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh parsley
• 4 slices whole grain bread
• Lettuce leaves, for serving
• Tomato slices, for serving

Instructions

1. In a medium bowl, mash the chickpeas with a fork until mostly smooth but with some chunks remaining for texture.
2. Stir in the mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until well combined.
3. Fold in the celery, red onion, and parsley until evenly distributed throughout the mixture.
4. Toast the whole grain bread until golden and crisp.
5. Divide the chickpea salad between two slices of bread, then top with lettuce and tomato slices before closing the sandwiches with the remaining bread slices.

The magic of this sandwich lies in the contrast between the creamy chickpea mixture and the crisp vegetables, all hugged by toasted whole grain bread. It’s a lunchbox hero that doesn’t skimp on taste or texture.

Tip: For an extra crunch, add a handful of chopped walnuts or almonds to the chickpea mixture.

BBQ Pulled Jackfruit Sandwich

Get ready to wow your taste buds with this vegan BBQ Pulled Jackfruit Sandwich, a meat-free twist on a classic that’s bursting with smoky, sweet flavors.

Ingredients

• 2 cans (20 oz each) young green jackfruit in water, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 whole wheat buns, toasted
• 1 cup coleslaw (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened.
2. Add jackfruit to the skillet, breaking it apart with a fork to resemble pulled pork. Cook for 5 minutes, stirring occasionally.
3. Stir in BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, salt, and black pepper. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
4. Toast the buns lightly. Pile the BBQ jackfruit onto the buns and top with coleslaw if desired.

The magic of this sandwich lies in the jackfruit’s ability to mimic the texture of pulled pork, making it a hit even with meat-lovers.

Tip: For an extra kick, add a pinch of cayenne pepper to the BBQ sauce mixture.

Cucumber and Cream Cheese Sandwich

Light, refreshing, and effortlessly elegant, this Cucumber and Cream Cheese Sandwich is the perfect pick-me-up for any time of day.

Ingredients

• 8 slices of whole wheat bread
• 1/2 cup cream cheese, softened
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 medium cucumber, thinly sliced

Instructions

1. In a small bowl, mix together the softened cream cheese, fresh dill, garlic powder, and salt until well combined.
2. Lay out the slices of whole wheat bread on a clean surface. Spread an even layer of the cream cheese mixture on one side of each slice.
3. Arrange the thinly sliced cucumbers over the cream cheese on half of the bread slices. Top with the remaining slices, cream cheese side down, to form sandwiches.
4. Using a sharp knife, trim the crusts off each sandwich and cut diagonally into halves or quarters for serving.

The crisp cucumber against the creamy, herbed cheese creates a delightful contrast that’s both satisfying and light. Ideal for a quick lunch or a sophisticated tea-time treat.

Tip: For an extra crunch, use English cucumbers and leave the skin on for added texture and color.

Sweet Potato and Black Bean Sandwich

This Sweet Potato and Black Bean Sandwich is a hearty, flavorful twist on the classic sandwich, perfect for a quick lunch or a satisfying dinner.

Ingredients

• 1 medium sweet potato, peeled and sliced into 1/2-inch rounds
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 4 slices whole grain bread
• 1/2 avocado, sliced
• 1/4 cup cilantro leaves

Instructions

1. Preheat your oven to 400°F. Toss the sweet potato rounds with olive oil, salt, cumin, and smoked paprika. Spread them on a baking sheet and bake for 25 minutes, flipping halfway, until tender and golden.
2. While the sweet potatoes bake, mash the black beans with mayonnaise and lime juice in a small bowl until mostly smooth but slightly chunky.
3. Toast the bread slices until golden and crisp.
4. To assemble, spread the black bean mixture on two slices of bread. Top with roasted sweet potato rounds, avocado slices, and cilantro leaves. Close with the remaining bread slices.

The combination of creamy black bean spread and smoky roasted sweet potatoes creates a sandwich that’s both satisfying and packed with flavor. The lime juice adds a bright note that ties everything together beautifully.

Tip: For an extra kick, add a dash of hot sauce to the black bean mixture before spreading.

Zucchini and Ricotta Sandwich

This Zucchini and Ricotta Sandwich is a light yet satisfying meal that brings a fresh twist to your lunch routine, perfect for those sunny afternoons when you crave something wholesome.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices of crusty bread
• 1 garlic clove, halved

Instructions

1. Preheat your grill or grill pan over medium heat. Brush the zucchini strips with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Grill the zucchini for 3-4 minutes on each side until tender and grill marks appear. Remove from heat and set aside.
3. In a small bowl, mix 1 cup ricotta cheese with 1/4 cup grated Parmesan cheese until well combined.
4. Toast the bread slices until golden. Rub each slice with the cut side of the garlic clove for a hint of flavor.
5. Spread the ricotta mixture on two slices of bread. Layer the grilled zucchini on top and cover with the remaining bread slices.
6. Cut the sandwiches in half and serve immediately. The creamy ricotta and smoky zucchini create a delightful contrast that’s both refreshing and comforting.

Tip: For an extra layer of flavor, drizzle a little balsamic glaze over the zucchini before assembling the sandwich.

Peanut Butter and Banana Sandwich

There’s something irresistibly comforting about the classic Peanut Butter and Banana Sandwich—a perfect blend of creamy, sweet, and satisfying textures that’s ready in minutes.

Ingredients

• 2 slices of whole wheat bread
• 2 tablespoons creamy peanut butter
• 1 medium banana, sliced
• 1 teaspoon honey
• A pinch of cinnamon

Instructions

1. Toast the 2 slices of whole wheat bread until golden and crisp.
2. Spread 1 tablespoon of creamy peanut butter evenly on each slice of toast.
3. Arrange the sliced banana on one slice of the peanut butter-covered toast.
4. Drizzle 1 teaspoon of honey over the bananas and sprinkle a pinch of cinnamon on top.
5. Place the second slice of peanut butter-covered toast on top, peanut butter side down, to complete the sandwich.
6. Cut the sandwich in half if desired and serve immediately.

The honey’s sweetness and cinnamon’s warmth elevate this simple sandwich into a delightful treat that’s both nourishing and indulgent.

Tip: For an extra crunch, sprinkle some granola over the banana slices before closing the sandwich.

Brie and Apple Sandwich

There’s something irresistibly comforting about the combination of creamy brie and crisp apples tucked between slices of artisan bread. This Brie and Apple Sandwich is a delightful twist on the classic grilled cheese, perfect for a cozy lunch or a light dinner.

Ingredients

• 2 slices of sourdough bread
• 2 oz brie cheese, sliced
• 1/2 medium apple, thinly sliced
• 1 tbsp honey
• 1 tbsp butter, softened
• 1/4 tsp cinnamon

Instructions

1. Heat a skillet over medium heat. While the skillet heats, spread the softened butter on one side of each slice of sourdough bread.
2. Place one slice of bread, buttered side down, in the skillet. Layer the brie cheese and apple slices on top, then drizzle with honey and sprinkle with cinnamon.
3. Top with the second slice of bread, buttered side up. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
4. Remove from the skillet, let it cool for a minute, then slice and serve warm.

The magic of this sandwich lies in the melty brie and the subtle sweetness from the honey and apples, creating a harmony of flavors that’s both sophisticated and simple.

Tip: For an extra crunch, try using a crisp apple variety like Honeycrisp or Fuji.

Lentil and Walnut Sandwich

Looking for a hearty, plant-based sandwich that doesn’t skimp on flavor or texture? This Lentil and Walnut Sandwich is a game-changer, offering a satisfying crunch and rich taste in every bite.

Ingredients

• 1 cup cooked lentils
• 1/2 cup walnuts, finely chopped
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 slices whole grain bread
• 1/2 avocado, sliced
• 1 cup arugula

Instructions

1. In a medium bowl, mash the cooked lentils with a fork until they’re partially mashed but still have some texture.
2. Add the finely chopped walnuts, mayonnaise, Dijon mustard, garlic powder, smoked paprika, salt, and pepper to the lentils. Mix well to combine all the ingredients.
3. Toast the whole grain bread slices until they’re golden and crisp.
4. Spread the lentil and walnut mixture evenly on two slices of the toasted bread.
5. Top with sliced avocado and arugula, then close the sandwiches with the remaining bread slices.
6. Cut each sandwich in half and serve immediately.

The combination of creamy avocado and peppery arugula with the smoky, nutty lentil mixture creates a sandwich that’s both nutritious and indulgent.

Tip: For an extra flavor boost, lightly toast the walnuts before chopping them.

Tomato Basil and Mozzarella Sandwich

Nothing beats the classic combination of ripe tomatoes, fresh basil, and creamy mozzarella in this simple yet satisfying sandwich.

Ingredients

• 2 slices of artisan bread (like ciabatta or sourdough)
• 1 medium ripe tomato, sliced
• 4 fresh basil leaves
• 2 oz fresh mozzarella cheese, sliced
• 1 tbsp extra virgin olive oil
• 1 tsp balsamic glaze
• Salt and pepper to taste

Instructions

1. Preheat a panini press or a grill pan over medium heat.
2. Drizzle 1/2 tbsp of extra virgin olive oil on one side of each bread slice.
3. Layer the mozzarella, tomato slices, and basil leaves on the unoiled side of one bread slice. Drizzle with 1 tsp balsamic glaze and season with salt and pepper to taste.
4. Top with the second bread slice, oiled side up.
5. Grill the sandwich for 3-4 minutes on each side until the bread is golden and the cheese begins to melt.
6. Remove from heat, let it sit for a minute, then slice and serve.

The contrast of the crispy bread with the juicy tomato and melted mozzarella makes this sandwich a timeless favorite.

Tip: For an extra flavor boost, lightly toast the bread before assembling the sandwich.

Curried Chickpea Sandwich

Looking for a quick, flavorful lunch that packs a punch? This Curried Chickpea Sandwich is a creamy, spicy delight that comes together in minutes.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 4 slices whole wheat bread, toasted
• 1/2 cup baby spinach leaves

Instructions

1. In a medium bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain.
2. Stir in the mayonnaise, lemon juice, curry powder, cumin, and salt until well combined.
3. Fold in the red onion and cilantro, mixing until evenly distributed.
4. Divide the chickpea mixture evenly between two slices of toasted bread, spreading it to the edges.
5. Top each with baby spinach leaves and the remaining slices of bread.
6. Cut the sandwiches in half and serve immediately.

The magic of this sandwich lies in the bold curry flavor paired with the freshness of cilantro and spinach, creating a satisfying crunch in every bite.

Tip: For an extra kick, add a pinch of cayenne pepper to the chickpea mixture.

Roasted Red Pepper and Feta Sandwich

This Roasted Red Pepper and Feta Sandwich is a vibrant, flavor-packed meal that’s as easy to make as it is delicious, perfect for a quick lunch or a light dinner.

Ingredients

• 2 large red bell peppers
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices of crusty bread
• 1/2 cup crumbled feta cheese
• 1 tbsp balsamic glaze
• Handful of fresh arugula

Instructions

1. Preheat your oven to 425°F. Cut the red bell peppers into quarters, remove the seeds and membranes, then toss them with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out on a baking sheet.
2. Roast the peppers in the oven for 20-25 minutes until they’re soft and slightly charred. Let them cool slightly.
3. Toast the slices of crusty bread until golden and crisp.
4. Assemble the sandwiches by layering the roasted red peppers, 1/2 cup crumbled feta cheese, and a handful of fresh arugula on the toasted bread. Drizzle with 1 tbsp balsamic glaze before serving.

The combination of sweet roasted peppers, tangy feta, and peppery arugula creates a sandwich that’s bursting with flavors and textures. The balsamic glaze adds a perfect sweet and tangy finish.

Tip: For an extra layer of flavor, spread a thin layer of garlic aioli on the bread before assembling the sandwich.

Conclusion

We hope this roundup of 20 delicious veggie sandwich recipes inspires your next meal! Easy to make and packed with flavor, there’s something for everyone. Don’t forget to try your favorites, leave a comment sharing which one you loved, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!

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