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May 10, 2014 09:37 AM

Sandwich Season

Sandwiches and summer go together for me, based on picnics and low key meals on the back deck. My favorite vegan sandwiches right now include avocado, tomato, vegan mayo (I much prefer Earth Balance), hummus, and some fresh greens. I need some new ideas, though, and would welcome any suggestions.

Sometimes I use bread (one or two slices) and sometimes a wrap. Most vegan cheeses do not really do it for me.

I also like making vegan muhammara and pesto and using those as a spread.

Any other fun sandwich combos out there? Thanks!

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  1. Vegan pesto is a great spread. I do a tomato-based pesto based on this: which is fantastic spread in a sandwich. I also like olive tapenade (I make my own with olives, garlic, lemon, red wine vinegar, herbs, s+p) and BBQ sauce.

    I do eat cheese, and have a big vegetarian sandwich repertoire. But two of my vegan favorites:

    -Grilled zucchini and summer squash, roasted red peppers, grilled onions on focaccia. One side of the bread spread with pesto, one side with tapenade. Press in the fridge for a few hours, then slice.

    -Roast carrots 'til soft with EVOO, sugar, salt, garlic, s+p, herbs if you want 'em or a pinch of cayenne. Mash onto toasted crusty bread. Eat. I like this one with some cheese in there too, but I've had it many times without and love it.

    1. My supersimple favorite combo is an open face sammie with toasted bread, then a layer of sliced pickles, then a thick layer of hummus, and thin onion and sprouts ontop of the hummus. Somehow its too bready as a sandwich....

      Isa's chickpea salad makes a great sandwich filling- i usually mash in avocado instead of mayo but only if it will all be eaten right away since the avo turns brown

      I like a tempeh rueben or tempeh bacon/lettuce/tomato combo too.

      Vegan bah min are great, i buy them but with baked tofu, quick pickled shredded carrots and daikon, cilantro, and a light smear of mayo, some sliced jalapenos if you like it spicy.

      I like a sprinkle of basalmic over sandwich fillings to give it a kick and i also use a spicey dijon mustard or horseradish mustard to keep things interesting

      1. Love these ideas. Thanks so much. I'm going to do some serious sandwich eating and will report back. I may try some off beat sandwich ingredients like roasted beets and Brussels sprouts, especially when they are available at the farmers markets. Keep any ideas coming.

        3 Replies
        1. re: mvi

          Along those lines then, how about roasted asparagus? Traditionally you'd add cheese in there, but I imagine a creamy puree of white beans, tofu, or cashews would be good in its place.

          1. re: nothingswrong

            Great idea. I love asparagus. I'm thinking of some lemon zest in there, too. Maybe some roasted garlic.

            1. re: mvi

              Definitely. Lemon + garlic + asparagus are a match made in heaven.

              My mother has always made asparagus the same way--with the aforementioned plus fresh chopped tarragon.

              It's the only way I'll eat it still to this day--tarragon is so rarely used in American cooking but pairs perfectly here.

        2. Homemade bread with Fearn soy granules. Soak the soy granules in water for a few minutes, then start the recipe for whatever bread you like (this works with yeast breads, but also with baking powder tea breads) Obviously , it gives you a protein component. But it also has the effect of keeping the bread soft (fresh) longer.

          1. I like a slab of tempeh fried in coconut oil with a spicy cole slaw on a seedy whole grain roll.