Whether it's for a picnic in the park, a day at the beach, or just lunch in your own backyard, you need sandwiches that are not only portable but also bursting with flavor. Try these 10 veggie-centric sandos that keep well and travel anytime, anywhere.
The Classic BLT
You know it, you love it. The BLT is a trifecta of perfect ingredients: bacon, lettuce, and tomato. But the key is the quality of the ingredients. Juicy, farm-fresh tomato slices from your local farmstand will turn this simple sandwich into a seasonal masterpiece.
Ingredients:
- Bacon
- Lettuce (Romaine or Butterhead)
- Tomato (fresh from your local farmstand)
- White or sourdough bread
- Mayonnaise
- Salt
Slice your tomatoes (don’t be afraid to cut thick slices) and sprinkle with salt a few minutes before assembly to draw out the juices and enhance the flavor.
Cook the bacon at 350 F until crispy, about 20 minutes, flipping halfway through. Set aside on paper towels to drain excess fat.
Slather your bread with as much or as little mayo as you like—white or sourdough bread is best here so the other flavors can shine.
Assemble your BLT with your tomatoes, torn lettuce, and bacon. Smush together to keep everything in place.
Eat up. Let the juices run down your hands—it's all part of the experience.
Hummus and Veggie Sandwich
This earthy, laid-back sandwich is packed with fresh vegetables and creamy hummus. The beauty of this sandwich is its versatility—you can swap out any veggies you like to suit your taste or whatever is in season.
Ingredients:
- Your favorite hummus, store-bought or homemade
- Seasonal veggies (bell peppers, tomatoes, lettuce, thinly sliced carrots, cucumbers, sprouts, radishes, etc.)
- A hearty whole-grain bread
Toast your bread so that it stands up to the hummus and veggies – this is a packed sandwich, so it needs a sturdy base.
Prep your veggies. Slice thicker veggies like carrots and peppers into thin strips, and salt your tomatoes if you're using them so they release their juices.
Spoon hummus onto your bread, and be sure to add a healthy amount for plenty of protein and flavor.
Eggplant Parm Sandwich
Eggplant is the real star of this crispy, fried sandwich. Since eggplant absorbs flavors well, a good coating of seasoned Italian bread crumbs is essential. This sandwich can get a little messy, so be sure to wrap it up tight!
Ingredients
- 1 large eggplant, cut into rounds
- 8oz of mozzarella cheese
- 2 cups of marinara sauce
- 2 eggs, beaten
- ½ cup all purpose flour
- 2 cups of Italian bread crumbs
- 1 loaf of Italian bread or ciabatta
Salt your eggplant rounds and let them sit on a baking tray for about 20 minutes undisturbed to get any excess moisture out - this will help them fry up to a crispy, golden brown.
Create your breading station by putting the eggs, flour, and bread crumbs into separate bowls. Dip each eggplant round into the flour first, eggs next, and then breadcrumbs.
Heat 2-3 tbsp of olive oil in a frying pan. Once hot, add 3-4 eggplant rounds, being sure not to overcrowd. Fry each slice til golden brown on both sides and set aside on a cooling rack.
Cut your bread down the middle and toast it generously in a 350 oven. Add marinara sauce, eggplant slices, and mozzarella to each side of the bread and toast for another 5-7 minutes, until cheese is melted.
Pork Bahn Mi
Banh mi is a Vietnamese sandwich laden with quick-pickled veggies: carrots, radishes, jalapenos, and cucumbers. Swap out marinated tofu for pork if you’re eating plant-based. It’s delicious either way!
Ingredients
- ¼ cup carrots, cucumbers, and Daikon radishes, julienned
- ½ cup of cilantro
- ¼ cup sugar
- ⅛ cup rice wine vinegar
- 1 tablespoon salt
- 12 oz pork shoulder or tenderloin, thinly sliced
- 1 tablespoon each: sesame oil, honey, hoisin sauce, soy sauce
- 1 (13-inch) baguette
- 3 tablespoons mayonnaise
Quick-pickle your veggies by heating the sugar, rice wine vinegar, and salt in ½ cup boiling water. Pour over the veggies in a jar and let sit for 1 hour.
In a medium bowl, combine the sesame oil, honey, hoisin sauce, and soy sauce. Add the thinly sliced pork and toss to coat evenly. Cover the bowl and let the pork marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Heat a skillet over medium-high heat. Add the marinated pork and cook, stirring occasionally, until the pork is fully cooked and caramelized, about 5-7 minutes.
Slice the baguette in half lengthwise, leaving one side attached to create a hinge. Spread the mayonnaise evenly on both sides of the baguette, and layer the cooked pork onto the bottom half of the baguette. Add the quick-pickled veggies on top of the pork. Add fresh cilantro on top of the pickled veggies for extra flavor.
Green Goddess Egg Salad
Farm-fresh herbs, lots of veggies, and Greek yogurt make this egg salad sandwich a little lighter than a traditional egg salad. This green goddess sammy is packed with herbs and crunchy cabbage for lots of texture and color. It’s best served on thickly sliced sourdough bread, preferably from your local farmers market.
Ingredients:
For the Green Goddess Dressing:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For the Filling:
- 6 hard-boiled eggs, chopped
- 1/2 cup shredded cabbage (red or green)
- 1/4 cup cucumber, finely diced
- 1/4 cup celery, finely diced
- 2 tablespoons green onion, chopped
- 1/2 avocado, diced
- Lettuce leaves (for layering)
Whisk together Greek yogurt, mayonnaise, parsley, basil, chives, tarragon, garlic, lemon juice, Dijon mustard, salt, and pepper until well combined. Adjust seasoning to taste.
Mix together the chopped eggs, shredded cabbage, cucumber, celery, green onion, and diced avocado. Pour the Green Goddess dressing over the salad mixture and gently toss until everything is well coated.
Toast your bread and lay down a few lettuce leaves on each slice (this will prevent the bread from getting too soggy if you’re packing a picnic lunch). Spoon a generous portion of the egg salad mixture on top of the lettuce. Cut in half and enjoy.
Cucumber Cream Cheese Tea Sanwiches
These refreshing two-bite sandwiches are ideal for garden parties and light summer luncheons. If you want to get extra fancy, wrap these sandwiches in biodegradable beeswax wrapping paper before cutting. It’ll elevate the look of the sandwiches and give you a clean, precise cut.
Ingredients:
- 1 large cucumber, thinly sliced
- 8 ounces cream cheese, softened
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon juice
- 1 loaf of white or whole grain sandwich bread, crusts removed
- 2 tablespoons unsalted butter, softened
Thinly slice the cucumber using a sharp knife or mandoline. If the cucumber is very moist, pat the slices dry with a paper towel.
In a medium bowl, combine the softened cream cheese, chopped dill, chopped chives, lemon juice, salt, and pepper. Mix until the ingredients are well incorporated and the spread is smooth.
Using a rolling pin, lightly flatten each slice of bread to make it easier to spread and assemble. Spread a thin layer of softened butter on one side of each slice of bread. This creates a barrier to prevent the cucumber from making the bread soggy.
Spread a generous layer of the cream cheese mixture on the buttered side of half of the bread slices. Arrange the cucumber slices in a single layer on top of the cream cheese spread. Top with the remaining slices of bread, buttered side down, to create sandwiches.
Using a sharp knife, cut each sandwich into quarters, either in squares or triangles, depending on your preference. Garnish each sandwich with a small sprig of dill, if desired.
Herby-Tahini Chickpea Salad Wrap
A good sandwich has texture, color, and flavor. This totally vegan sandwich has it all: crunchy and colorful vegetables, savory chickpeas, and a downright addictive herby tahini dressing. You could swap chicken for the chickpeas, but honestly, this sandwich is perfect as it is!
Ingredients:
For the Chickpea Salad:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup sundried tomatoes, finely chopped (oil-packed, drained)
- 2 tablespoons red onion, finely diced
- 1 carrot, finely diced
- 1 stalk of celery, diced
- ½ cucumber, diced
- 1/4 cup Herby Tahini Dressing
For the Herby Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tsp honey
- 1 clove garlic, minced
- 2 tbsp of your choice of herbs, finely chopped
For the Wraps:
- 4 large whole wheat or spinach tortillas
- 1 cup mixed greens
Make the Herby Tahini Dressing. In a small bowl, whisk together tahini, lemon juice, honey, garlic, dill, and herbs, and 2 tbsp water. Add salt and pepper to taste. The dressing should be creamy but pourable.
In a large bowl, mash the chickpeas with a fork or potato masher until they are partially mashed, leaving some chunks for texture. Add the chopped sundried tomatoes, chopped vegetables, and Herby Tahini Dressing. Stir until well combined. Adjust the seasoning to taste.
Prepare your wraps by placing a handful of mixed greens in the center. Spoon a generous portion of the chickpea salad onto each wrap and drizzle any remaining dressing over top. If desired, crumble feta cheese over top, too, before carefully folding each wrap.
Grilled Chicken Sandwich with Sliced Peaches and Herby Chevre
This is less of a recipe and more of a guide on how to create an easy, riffable sandwich with ingredients on hand. Depending on the season, you can switch up the fruit—sliced strawberries in early summer, apples or pears with a touch of rosemary in the fall. The essentials are simple: good bread, grilled chicken, goat cheese, and ripe, local fruit. Voila!
Ingredients:
- 4 boneless, skinless chicken breasts, grilled or poached
- 2 large ripe peaches or other seasonal fruit, thinly sliced
- 1 cup arugula or mixed greens
- 1/4 cup fresh basil leaves, finely chopped (or seasonal herbs)
- 8 oz goat cheese, crumbled
- Balsamic vinegar reduction
- A good, crusty baguette
In a small bowl, mix the goat cheese and herbs together with the back of a spoon until well combined.
Slice your baguette into four sections and split each quarter in half. Spread the inside of each quarter with the goat cheese herb mixture.
Layer the thinly sliced peaches, arugula, and chicken evenly on each section of the baguette. Before closing the sandwiches, drizzle balsamic vinegar reduction over the top of each sandwich. Press down firmly on each sandwich, and serve immediately.
Veggie Burger
Is any BBQ complete without burgers? This veggie burger is packed with fresh, farmstand veggies for a delicious and hearty option that everyone (meat eaters included!) will love.
Ingredients:
For the Veggie Patties:
- 1 cup cooked quinoa (or brown rice)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 small zucchini, grated
- 1 small carrot, grated
- 1/2 red bell pepper, finely chopped
- 1/4 cup fresh corn kernels (or frozen, thawed)
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs (or oat flour for a gluten-free option)
- 1 egg (or flax egg for a vegan option)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 4-6 whole-grain burger buns
- Avocado, lettuce, tomatoes, pickles, and thinly sliced red onion
- Your favorite condiments (mustard, ketchup, mayo, etc.)
In a large bowl, mash the black beans with a fork or potato masher, leaving some chunks for texture. Add the cooked quinoa, grated zucchini, grated carrot, chopped red bell pepper, corn kernels, red onion, and minced garlic to the mashed beans. Stir in the breadcrumbs, egg, soy sauce, smoked paprika, cumin, salt, and pepper.
Mix until well combined. If the mixture feels too wet, add more breadcrumbs. If it's too dry, add a little water or an extra egg. Form the mixture into 4-6 patties, depending on the desired size.
Heat a large skillet or grill over medium heat. Add a little oil to prevent sticking. Cook the patties for about 4-5 minutes on each side, or until they are golden brown and heated through. Alternatively, you can grill the patties on a BBQ for the same amount of time.
Toast the burger buns on the grill or in a toaster for extra flavor. Assemble the burgers with your favorite toppings, avocado, lettuce, tomatoes, pickles, and thinly sliced red onion, and the veggie-heavy veggie burgers. Enjoy!
Roasted Eggplant and Cherry Tomato Grilled Cheese
This sandwich caramelizes cherry tomatoes (Sungolds— if you know, you know), and eggplant into a savory-sweet spread that pairs perfectly with sharp cheddar. It might seem like a time-consuming recipe, but trust us—it's totally worth it, especially on a cool summer evening. Bonus: you can also use this spread as a pasta sauce!
Ingredients:
For the Spread:
- 1 ½–2 pounds globe eggplant (about 2), sliced ¼–½” thick
- ½ cup plus 4 tablespoons olive oil, divided
- 8 oz. sungold or cherry tomatoes
- 1–2 tablespoons tomato paste
For the Grilled Cheese:
- Your favorite loaf of bread
Shredded sharp cheddar cheese - Butter or mayonnaise
Roast the Eggplant:
Preheat your oven to 425°F. Sprinkle the eggplant slices with ½ cup olive oil and salt and pepper. Arrange in an even layer on a sheet tray and be careful not to crowd the pan (use two trays if necessary). Roast until the eggplant is deeply browned on both sides, 30–45 minutes. The roasting time can vary depending on your oven and the thickness of the slices, so keep an eye on them.
Heat 2 tablespoons of olive oil in a large skillet and add the sliced garlic, cooking until golden brown, about 3–5 minutes. Add the halved tomatoes, tomato paste and crushed red pepper flakes, if using. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes burst and the tomato paste turns a dark brick red, about 3–5 minutes.
Once the eggplant is fully roasted, add it to the skillet with the tomatoes. Stir everything together, letting the eggplant "melt" into the tomato mixture, creating a thick, spreadable consistency. Take it off the heat to let it cool.
Prepare your grilled cheeses by slathering one side of each slice of bread with butter or mayonnaise. Spread a layer of the eggplant cherry tomato mixture on the inside of each slice of bread, top with a heap of shredded cheese, and close the sandwich. Cook on the stove as usual, or bake on a sheet tray in a 450°F oven for 10 minutes, flipping halfway through.