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need some new ideas for savoury vegetarian sandwich fillings & toast toppings, beyond peanut butter, hummus and cheese

Trying to cut down on my cheese and egg intake, and already have a fair amount of peanut butter and hummus in my diet.

What other savoury veg sandwich fillings do you like or suggest?

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  1. In my rotation:
    - tempeh salad with or without curry powder, apple, raisins, nuts, etc, served in pita bread.
    - baba ghanoush with lots of fresh vegetables
    - falafel (baked for serving cold) with fresh vegetables, garlic and a smear of hummus or tahini
    - tapenade with lots of fresh vegetables for a light lunch
    - any sort of leftover bean dip with lots of fresh vegetables, sriracha or some other hot sauce

    5 Replies
    1. re: odkaty

      Does anyone have a recipe for a good bean dip that you like to use in sandwiches? I've tried making white bean dips a few times, but they always seem to turn out meh. Thanks for any recipe suggestions.

      1. re: prima

        prima, do you know of Goodhealthgourmet's famous black bean dip recipe? Not sure how it would be on a sandwich but the dip itself is anything but "meh" and so many on this board have sung its praises, just a suggestion.

        1. re: Val

          Thanks, Val. I've seem her recipe in the past, but haven't made it yet. Haven't made any black bean dips as of yet, but I'll give it a try.

        2. re: prima

          I enjoyed this carrot hummus:
          http://www.dailybitesblog.com/2011/11...

          This lentil dip has a lot of spices (i skip whatever the tony's creole seasoning is)
          http://melomeals.blogspot.com/2011/02...

          1. re: prima

            I've not eaten this in a sandwich but it is very good. http://food52.com/recipes/8908-roaste...

            This should make a good sandwich. Both the chickpea puree and arugula salad are delicious on bruschette and what is bruschette if not a mini open-faced sandwich? I do add garlic and lemon zest to the puree. http://www.epicurious.com/recipes/foo...

        3. mushroom burgers are good

          bean burritos instead of sandwiches

          1 Reply
          1. re: danionavenue

            Sauteed greens with garlic, currants, toasted pine nuts and chile flakes is a nice toast topper, as are sauteed mushrooms with fresh herbs and garlic. Instead of hummus, you could try a puree of white beans, sundried tomatoes, balsamic and garlic. Grilled vegetables marinated in an herb, lemon and Dijon vinaigrette could make a nice vegan sandwich filler. As an alternative to cheese, you could make a seed or nut "cheese" and build a sandwich with fresh crispy vegetables. You could drain a thick yogurt overnight to cream cheese consistency and make a chive yogurt cheese, to be made into a sandwich with cucumbers and watercress. I occasionally make a carrot puree with harissa. You could make toasted pita chips and eat it with oil cured olives. I had an amazing and hearty sandwich in Tunisia which was a roll much like a banh mi baguette, filled with my choice of: tomatoes, onions, red and green peppers, cucumbers, cooked and cubed potatoes, olives, capers, tuna and hard boiled egg (but you could skip the tuna and egg), olive oil, preserved lemon peel and harissa. You could replace the eggs and tuna with marinated tofu cubes. If you like beets, you could steam or roast them, peel and cut into 3/4-inch thick slices horizontally. Pan sear them and use them like sliders with appropriate toppings. You could certainly grill eggplant and serve with a garlicky tomato sauce and a smear of olive paste.

            I could keep going, but I'll stop here for now.

          2. The others have hit on pretty much everything, but I'll add a few more.

            We enjoyed these mushrooms from Smitten Kitchen (a versatile preparation; I used half of the batch in ravioli), and I think olive oil and evaporated milk, instead of butter and cream, could be used to lighten it up: http://smittenkitchen.com/2009/12/cre...

            And if you happen to like tofu, a sandwich of baked tofu with sauteed peppers and onions, and roasted tomatoes, is a favorite in my home--I think my omnivore boyfriend likes them more than I do. I find I only need a small slice or two of tofu to balance the softness of the vegetables. But if you would like to forgo tofu, sliced eggplant is an easy substitute. I find eggplant silky enough that cheese isn't really necessary.

            I also use lentil in sandwiches quite a bit. I use petite crimson, cooked in Better Than Bouillon No Beef. They can easily be dressed with barbeque sauce, or a sloppy joe type of deal, or just mashed slightly and paired with whatever vegetables you like. They also make wonderful tacos (as would the mushrooms above).

            One last one, and I know it's going to sound a little weird, but I like coleslaw sandwiches. I had some leftover cilantro crema and sliced cabbage on hand one day, and wound up mixing it up together, and making a sandwich, with sliced tomato--this was really good on rye bread, and we went through quite a phase with this at summer's end.

            Eggs and cheese are so seductive. Damn them. Good luck.

            2 Replies
            1. re: onceadaylily

              I would love your recipe for.baked tofu. I just can't seem to get something I like the texture of...

              1. re: lollya

                Sure, but let me first say that baked tofu is usually a tad dry and very chewy (which is how we like it), and if you're looking for something that is crisp outside, but soft inside, then deep-fried tofu is maybe what you're looking for.

                I drain and rinse the tofu, wrap it in a large tea towel, place it between two plates with a weight on top, and allow it to press from anywhere from thirty minutes to an hour. I either slice or cube the tofu, and marinate it for about twenty minutes. Lay the tofu in a single layer in a lightly oiled shallow pan, and cook it in a 350 degree oven for at least twenty minutes (I often go as long as forty-five), flipping the pieces every ten minutes or so.

                Hope this helps, lollya.

            2. http://www.ivu.org/recipes/indian-sal...

              This (vegan friendly) eggplant makes amazing sandwiches--on naan, in pita, on ciabatta. It needs nothing else as it is wet and the spices are lovely. But I've been known to spread hummus on the bread as well, for a very filling and delicious, if discordant, sammie.

              1. Make paneer bhurji, using tofu instead of paneer. It's delicious and lower in fat.