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Vegetarian Sandwich Ideas

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I am trying to cut down on my meat consumption, and I realized the usual deli meat or chicken salad sandwiches I make and bring to lunch are a good place to start.

I already eat a lot of nuts during the day, so I'd like to avoid nut butter sandwiches. I also eat canned tuna, salmon, and other fish quite often. I should specify that I am not looking for any soy deli meats or imitation meat of any kind, but I am definitely open to any recipes including tofu, beans, and basically anything that occurs in nature!

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  1. this should get you started!

    http://chowhound.chow.com/topics/536313
    http://chowhound.chow.com/topics/446102
    http://chowhound.chow.com/topics/281164
    http://chowhound.chow.com/topics/496697
    http://chowhound.chow.com/topics/383148
    http://chowhound.chow.com/topics/586357

    1. Grilled eggplant (and/or other grilled vegetables, like red peppers, zuchinni), add a few basil leaves.

      Cheese with tomatoes. Humus in a wrap.

      Also think some hearty salads for lunch - rice or pasta with vegetables. Did a bean and tuna salad last week (olive oil / lemon juice dressing, with chopped red pepper, onions, caper). Nice change from mayonaise based salad.

      2 Replies
      1. re: firecooked

        I am a huge fan of grilled veggie and cheese/tomato sandwiches. I usually toast my bread first so that the end result, particularly if it is going to be eaten several hours later, doesn't get too mushy. If I am using tomato, I either bring the tomato to work and slice/add at the last moment or pack the slices separately.

        A nice olive tapanade or jarred olive/pepper mixture adds nice flavor too.

        1. re: tcamp

          I use to make grilled veggies for dinner and always make a few extra and set a couple to the side. eggplant, mushrooms, onions, squash, anything fresh from the market. Just olive oil, s/p maybe a little all purpose type of seasoning.

          I would take my great and usually use a light mayo aioli. I would make some and always take it to work in a small tupperware. Mostly herbs and a little mayo. You didn't need much on the sandwich. I even made it with yogurt and it was equally as good. I would just build it at work, tomato, the veggies, a slice of cheese and and sometimes even melt the cheese on the veggies in the micro and then top the bread and tomato.

          The may can be replaced by pesto, a tapenade or salsa.
          ---------
          I love a roasted portabello, tomato slice, good cheese on chibatta and some arugula
          ---------
          sprouts, cucumber, red onion, tomato, avacado and chopped olives is great on a onion roll
          ---------
          cream cheese, cucumbers and smoked salmon is great on pumpernickle even just a little baked salmon.
          ---------
          cick peas sauteed with garlic and shallots, slightly mashed and then added to a spinach wrap, I add some fresh spinach, chopped olives, sundried tomatoes and crumbled feta, some chopped pine nuts are also good and chopped artichokes are also a great addition. Just spread it on and roll it up
          ----------
          I also like to experiment with different wraps and pita which can completely change a sandwich. I simple vinaigrette caesar in a pita is great with just a little sliced chicken or just omit the chicken and use some portabello mushrooms. Wraps are great to make.

      2. Pimento cheese!

        1 Reply
        1. re: northside food

          I don't want to open up a can of worms but would it be a sacrilege to schmear with pimento cheese, then top with grilled veggies? I've never tried this pimento cheese but read the earlier thread with much interest. Sure sounds yummy.

        2. One of my favorite sandwiches is what I refer to as salad on bread sandwich.
          It' s mainly just this, cucumbers, tomaotes, green peppers, alfafa sprouts, fresh mozzerella, fresh basil leaves, chopped lettuce, avocado, pepperocini, olives, and sometimes hardboiled egg, mix the things that can in a bowl tossing with the vinagrette. The vinagrette is, red wine vinegar, olive oil, lemon juice, and dijon mustard with salt and pepper. Toss the salad (all except the sprouts and basil) Pile the salad into the roll, and then lay on lots of sprouts and basil. (I like to lay the eggs on sliced too so the yolk doesn't get too mushy with the vinagrette. Resalt and pepper. Squeeze and eat.
          You can make every put it into a bowl, bring a jar of the dressing and put the sandwich together just prior to eating. My favorite sandwich when we picnic, my meat lover hubby adds mortadella, salami, ham and or turkey.

          2 Replies
          1. re: chef chicklet

            Hummus, Crumbled Feta, Chopped Black Olives, Sliced Cucumbers, Roasted Red Peppers and Sliced Tomato. Equally great on heaty wheat bread or a nice crusty baguette

            1. re: NWalker

              Yes I could do this this, thanks!

          2. Agree with previous posters that hummus on bread is always great. And with tomatoes just about in season, how about a sandwich with tomato with mayo? perfect summer food.

            1. My dad's favorite sandwich in the world is toasted white bread with mayo, pepper, and sliced beefsteak tomato.

              This time of year, I make a lot of open-faced hummus and veggie pitas. I just spread hummus over the top of a wheat pita, top with a little pepper, and add whatever veggies I have around, usually shredded carrots, cucumber, and red pepper. I also make sandwiches and quesadillas with leftover grilled vegetables, which are great hot or cold.

              1. With so much fresh produce available now, it's hard to layer it into a sandwich format. How about a panzanella, or bread salad. Mix a bowl of whatever you have on hand -- tomatoes, cucumbers, onions, basil, chickpeas, olives, radishes, a bit of cheese if you like. Vinaigrette. Add croutons to the mix or take a roll or pita on the side.

                1. Every time I make eggplant parmigiana I make sure there will be plenty of leftovers to go on sandwiches. Delicious!

                  1 Reply
                  1. re: Sam D.

                    Yay Sam D!!! That's my favorite thing to do with leftover eggplant parm. I'm slowly getting the eggplant 'indifferent' at work to come around.

                  2. My favorite summer meatless sandwich, besides tuna or lobster roll!! Is a marinated portobello mushroom sandwich, that I dress like a burger!

                    You can grill or roast them in the oven, just make sure to marinate in a balsamic (my preference) vinaigrette, and poking in some holes into the cap so the dressing permeates. I usually top mine with either goat or cheddar cheese, roasted red pepper, arugula & mayo, but obviously, the possibilities are endless!!

                    1. jfood orders the following at lunch:

                      panini with roasted zucchini, eggplant, portabella, red pepper, pesto, tempanade, and brie. then in a panini press

                      1. Grilled avocados, banana peppers, sliced tomatoes, and alfalfa sprouts

                        Egg salad

                        PB&J

                        1. my fave is avocado and brie, with tomato, cucumber and lettuce. so yummy.

                          1. I like cream cheese mixed with shallots spread on two pieces of raisin bread with basil leaves in the middle.

                            2 Replies
                            1. re: LA Buckeye Fan

                              Are those raw shallots?

                              1. re: Phurstluv

                                yes, finely minced.

                            2. A nice change of pace I've been finding in my typical grilled vegetable/hummus combo is tucking in not only fresh basil leaves, but also fresh MINT. I recently brought a batch of these on a car trip to share, and it was one of those mystery ingredients that really made the sandwiches pop.

                              Another tweak I've been loving is toasting the bread slightly with a spritz of olive oil, then rubbing the surface with a garlic clove. I love garlic, so for savory fillings, it's an automatic improvement for me.

                              For tuna salad, I love mixing in diced tomatoes and cucumbers.

                              If you take a thick slice of firm tofu, press out the extra liquid, marinade in soy sauce, sesame oil, chili flakes and garlic, sear it, and place on a toasted baguette topped with an Asian slaw of julienned napa cabbage, carrots, red peppers, toasted sesame seeds, rice wine vinegar, soy sauce, grated ginger, scallions, Sriracha and sesame oil. ( a peanut dressing will also work well, but might be nut OD for your day). It sounds like a lot for a sandwich, but just about everything keeps well on hand or is a pantry staple for me. Instead of tofu, you could also marinate a portabella mushroom cap. Also, make extra of the slaw- it's a great side dish on its own!

                              1. I've never had leftover falafel, usually eat it hot and fresh- wonder how that would do if you baked it instead of frying and re-heated in a microwave at work?

                                I would HAVE to taste whatever this guy wants to fry up for me: http://www.flickr.com/photos/23789601...

                                1. Fry some beans, smoosh 'em down and put them in some cheap white/wheat bread with a few dashes of hot sauce. Toaster oven until toasty. Packs well, but best warmed up.

                                  1. First, start with good bread or buns!

                                    I am extremely partial to roasted or grilled vegetables (mainly red peppers, zucchini, eggplant and/or tomatoes), with cheese (fresh mozzarella!) and pesto. There is no better sandwich.

                                    There is actually a recipe somewhere on this site for a wrap with red-lentil hummous and roasted vegetables. I've made that in the past, added in some baby spinach leaves, and everyone has loved it.

                                    1. California Grilled Veggie Sandwich....http://allrecipes.com/Recipe/Californ...

                                      You can riff on this one quite a bit as the photos and comments will show. We make this one at my house about once a week to cut back on meat consumption as well. If you don't want to fire up your grill, you can also just saute the veggies in a skillet and broil the finished sandwich in the oven.