I’ve eaten enough disappointing vegetarian sandwiches to know exactly where they go wrong. A few cucumber slices, a tomato, some lettuce, and a swipe of mayo might technically qualify as lunch, but I’m usually looking for something with enough substance that I’m not digging through the pantry an hour later. A good vegetarian sandwich needs the same things I want from any satisfying meal: something creamy, something with texture, plenty of seasoning, and a filling that actually gives the bread a reason to be there. Chickpeas, eggs, paneer, mozzarella, halloumi, beans, mushrooms, avocado, and roasted vegetables can all do that job surprisingly well.

That is the approach I took with these 25 vegetarian sandwich recipes. I wanted familiar sandwiches I could genuinely picture making for lunch, packing for work, or putting together for an easy dinner—not strange combinations that look interesting in a photo but don’t make much sense once you take a bite. Some are cold and quick, some belong in a hot skillet or sandwich press, and several are substantial enough to serve with nothing more than chips, fruit, soup, or a simple salad. Most importantly, every sandwich has enough going on that meat doesn’t feel like the missing ingredient.

1. Classic Chickpea Salad Sandwich

Chickpea salad is one of the first fillings I reach for when I want a vegetarian sandwich that behaves like a real lunch. I roughly mash chickpeas rather than turning them completely smooth, then mix them with a creamy dressing, Dijon mustard, lemon, celery, red onion, and plenty of black pepper. Leaving some whole chickpeas gives the filling texture, while celery and onion stop everything from becoming too soft. Capers, chopped pickles, or fresh herbs are easy additions when I want a little more tang. Chickpea salad sandwiches are an established vegetarian favorite, and versions using tahini, Dijon, lemon, herbs, and briny additions are especially common. (⁠Love and Lemons)

For the actual sandwich, I like sturdy whole-grain bread or lightly toasted sourdough with lettuce, tomato, cucumber, and a generous scoop of chickpea salad. Sprouts are good here too, particularly if the filling is quite creamy. This is also one of my favorite make-ahead options because the chickpea mixture can sit in the refrigerator and become even more flavorful. I just keep it separate from the bread until lunchtime so I still get that contrast between creamy filling and fresh, chewy bread.

2. Caprese Pesto Ciabatta

There is a reason tomato, mozzarella, basil, and pesto keep turning up in sandwiches: they simply work together. I start with ciabatta because its chewy structure can stand up to ripe tomatoes and fresh mozzarella without immediately becoming soggy. I spread pesto over the cut sides, add thick mozzarella slices, tomatoes, basil leaves, black pepper, and a small drizzle of balsamic glaze. When tomatoes are at their best, I don’t think this sandwich needs much more.

The small details matter, though. I salt the tomato slices separately and let them sit briefly before blotting away excess moisture. That keeps their flavor concentrated without soaking the bread. I also like warming the assembled sandwich just enough to soften the mozzarella while leaving the tomato recognizable. If I’m packing it cold, I put basil and mozzarella against the bread and keep the juicy tomato toward the center. Tomato-and-mozzarella toasties and caprese-style sandwiches remain regular fixtures in vegetarian sandwich collections for good reason. (⁠Good Food)

3. Avocado Cucumber Crunch Sandwich

Avocado gives me the richness that a vegetable-heavy sandwich often lacks. I mash it with lemon juice, salt, pepper, and a little garlic, then spread it thickly over multigrain bread. On top go thin cucumber slices, shredded carrots, sprouts, leafy greens, and pickled red onion. The cucumber and carrots provide crunch, the pickled onion cuts through the avocado, and the greens make the whole sandwich feel fresh without turning it into a salad trapped between bread.

I especially like this one when I need lunch quickly because nothing needs to be cooked. A layer of hummus or an edamame-based spread can make it even more substantial; avocado sandwiches paired with cucumber, pickled onion, and creamy legume spreads are already a well-established plant-based combination. (⁠Love and Lemons) If I’m taking it somewhere, I squeeze a little extra lemon into the avocado and assemble it as close to eating time as possible. It is simple, but every ingredient has a purpose.

4. Grilled Paneer Tikka Sandwich

Paneer makes a vegetarian sandwich feel substantial almost immediately. I coat paneer cubes or thin slabs in yogurt, lemon, ginger, garlic, garam masala, chili powder, turmeric, and salt, then cook them until the edges develop some color. Bell pepper and onion can go into the same pan. Once everything is hot and lightly charred, I pile it onto bread with green chutney and a little yogurt-mint sauce.

For me, this sandwich works best pressed or toasted. The bread becomes crisp, the paneer stays soft, and the chutney gets absorbed into the warm filling rather than running out the sides. A slice of cheese is optional, although cheddar with paneer is a combination that also appears in established vegetarian sandwich recipes. (⁠Good Food) I prefer not to overload this with raw vegetables; paneer, peppers, onion, chutney, and bread already give me plenty of flavor and texture.

5. Roasted Vegetable Pesto Sandwich

Whenever I have zucchini, bell peppers, onions, mushrooms, or eggplant that need using, this is where they often end up. I roast the vegetables until they are genuinely browned rather than merely softened. That distinction is important because caramelized edges give the sandwich the savory depth it needs. A splash of balsamic vinegar near the end brings a little acidity and sweetness without overwhelming the vegetables.

I spread one side of the bread with pesto and the other with hummus, then stack the roasted vegetables between them. That pesto-hummus combination sounds simple, but it gives the sandwich both richness and enough body to hold everything together. Current roasted vegetable sandwich recipes use this same dependable formula of balsamic-roasted vegetables with pesto and hummus, which is exactly the sort of practical combination I want here. (⁠Earthly Provisions) This is particularly good in ciabatta, focaccia, or another bread with enough structure for a generous filling.

6. Egg Salad and Cress Sandwich

Egg salad is old-fashioned in the best possible way. I hard-boil the eggs, chop them fairly coarsely, and mix them with mayonnaise, Dijon mustard, salt, black pepper, and chopped chives. Sometimes I add a tiny splash of pickle brine or lemon juice because egg salad benefits from more acidity than people tend to give it. I want the mixture creamy but not so mayonnaise-heavy that the eggs disappear.

Cress is my favorite finishing touch because its slight pepperiness keeps the sandwich from feeling too rich. Watercress, arugula, or shredded lettuce can do the same job. I pile everything onto soft whole-wheat or seeded bread and add thin cucumber slices if I want extra crunch. Egg-and-cress clubs remain a classic vegetarian sandwich combination, and I think their staying power comes from that balance of creamy eggs and fresh greens. (⁠Good Food)

7. Mushroom Swiss Melt

Mushrooms need proper browning for this sandwich. I slice them and cook them in a wide skillet until their moisture evaporates and their edges become golden, then add onion, garlic, thyme, salt, and black pepper. A small splash of balsamic vinegar or Worcestershire-style vegetarian sauce gives them an extra savory edge. What I avoid is piling watery mushrooms straight onto bread because that turns a potentially great sandwich into a soggy one.

I layer the cooked mushrooms with Swiss cheese and caramelized or sautéed onions on sourdough, then toast the sandwich slowly in a skillet. The cheese should melt all the way into the mushrooms while the bread becomes deeply crisp. Dijon mustard is excellent on one side if I want some sharpness. This is the sandwich I’d make for someone who thinks vegetarian sandwiches are automatically light; mushrooms and melted cheese make that argument disappear fairly quickly.

8. Hummus and Mediterranean Veggie Pita

Hummus is one of the easiest ways I know to turn vegetables into a filling lunch. I spread a thick layer inside warm pita and add cucumber, tomato, shredded lettuce, roasted red pepper, red onion, olives, and feta. The hummus acts as both spread and protein-rich base, while feta and olives supply the salty punch that raw vegetables alone would be missing.

I like adding a little lemon juice and dried oregano before closing the pita. Pickled turnips are another good addition if I have them. The trick is restraint: I don’t stuff the pita with so much tomato and cucumber that it tears or becomes watery. This one is particularly convenient for packed lunches because I can prepare all the components ahead and assemble the pita in minutes.

9. Broccoli Cheddar Melt

Broccoli in a sandwich may sound unusual until you remember how well broccoli and cheddar already work together. I chop roasted or steamed broccoli fairly small and toss it with sharp cheddar, a little Dijon, black pepper, and just enough mayo or Greek yogurt to bind it. Roasting gives the broccoli a deeper flavor, so that is my preferred method when I have the time.

I spoon the mixture generously onto bread and toast it until the cheddar melts into all the little spaces between the broccoli. Sourdough is especially good because its tang balances the cheese. Broccoli melts are established enough to appear alongside other hearty vegetarian sandwiches in major recipe collections, so this isn’t vegetables being forced into sandwich duty—it is a combination that has earned its place. (⁠EatingWell)

10. Tomato Grilled Cheese

When tomatoes are ripe, I don’t need to complicate grilled cheese. I use a flavorful cheese—sharp cheddar is my usual choice—and layer it with thin tomato slices on sturdy sandwich bread. The tomatoes get salt and black pepper before going into the sandwich, and I blot them first so they don’t release too much liquid as they heat.

I cook the sandwich over moderate heat instead of rushing it. That gives the cheese time to melt before the bread gets too dark. Sometimes I add basil or a thin swipe of pesto, but I still want tomato and cheese to remain the main event. Tomato-and-cheese toasties continue to show up in vegetarian sandwich collections because this is one of those combinations where simplicity is an advantage rather than a limitation. (⁠Good Food)

11. Smashed White Bean and Sun-Dried Tomato Sandwich

White beans are underrated sandwich material. I mash cannellini beans with olive oil, lemon juice, garlic, salt, and pepper until creamy but still textured. Then I stir in chopped sun-dried tomatoes, which bring concentrated sweetness and a savory tomato flavor that makes the beans far more interesting.

I spread the mixture over toasted multigrain bread and add cucumber, arugula, avocado, or sprouts depending on what I have. A white-bean and sun-dried-tomato spread is also used in established vegetarian club sandwiches, where its creaminess replaces heavier conventional condiments. (⁠Love and Lemons) I like this filling because it can be made ahead, doesn’t rely on cheese, and still feels substantial enough for a proper lunch.

12. Halloumi Avocado Sandwich

Halloumi is one of my favorite cheeses for sandwiches because it doesn’t disappear when heated. I cut it into slabs and cook them until both sides develop those golden, crisp patches that make halloumi so good. Then I pair it with avocado, tomato, greens, and a squeeze of lemon on toasted sourdough or a crusty roll.

A little chili sauce can work here, but I often prefer something fresher such as mint yogurt or lemony mayo. The salty cheese needs creamy and acidic partners more than it needs another aggressive flavor. Open rye sandwiches with halloumi and avocado are already part of mainstream vegetarian sandwich collections, and closing the same idea inside sturdy bread makes it even easier to eat. (⁠Good Food)

13. Crispy Tofu Banh Mi

For this vegetarian take on a banh mi-style sandwich, I press firm tofu, slice it into slabs, and marinate it with soy sauce, garlic, lime, and a touch of sweetness before cooking until the edges are crisp. The tofu is important, but the quick-pickled vegetables are what make the sandwich come alive. I toss carrots and daikon or radish with vinegar, a little sugar, and salt until they soften slightly but keep their crunch.

I tuck the tofu into a baguette with the pickled vegetables, cucumber, cilantro, jalapeño, and a thin layer of mayo. The result has crunch, acidity, richness, heat, and a substantial center. Marinated tofu sandwiches are well established among satisfying vegetarian options, and I find this particular format especially good because the bright garnishes keep tofu from feeling heavy. (⁠Serious Eats)

14. Sweet Potato Grilled Cheese

Sweet potato brings something completely different to grilled cheese. I roast thin slices until tender and caramelized around the edges, then layer them with sharp cheddar between slices of sourdough. The cheese supplies salt and tang while the sweet potato gives the sandwich a creamy, almost buttery center.

I like adding a handful of arugula or a little Dijon mustard to stop the sweetness from taking over. Caramelized onions can work too, although I use them sparingly because both onions and sweet potatoes are naturally sweet. Sweet-potato grilled cheese is already represented in popular vegetarian sandwich collections, and it makes sense once you taste how naturally roasted sweet potato and strong cheese balance each other. (⁠EatingWell)

15. Cucumber Cream Cheese Sandwich

There are days when satisfying doesn’t have to mean hot or heavy. I spread softened cream cheese over soft bread and season it with black pepper, lemon zest, dill, or chives. Then I layer on very thin cucumber slices that have been lightly salted and patted dry. That drying step is small, but it makes a big difference to the final texture.

I like this sandwich best chilled, particularly for lunch on a warm day. For more substance, I use seeded bread or add sprouts and a thin layer of avocado. Creamy cucumber sandwiches remain a quick vegetarian snack and lunch option, with current versions combining cucumber and cream cheese with pepper, lemon, herbs, and toasted bread. (⁠Indian Express – Gujarati) It proves that a straightforward sandwich can still be satisfying when the textures and seasoning are right.

16. Falafel Pita Sandwich

Falafel already has everything I want from a vegetarian sandwich filling: chickpeas, herbs, spices, crisp edges, and a tender center. I stuff warm pita with falafel, shredded lettuce, tomato, cucumber, and pickled onion, then add tahini sauce generously enough that every bite gets some.

What makes this feel like a complete meal is the contrast. Warm falafel meets cold vegetables, crunchy pickles meet creamy tahini, and the pita catches all those flavors without making the sandwich difficult to handle. When I want something extra, I add hummus or a spoonful of chopped cucumber-tomato salad. This is one of my go-to vegetarian dinners when a cold vegetable sandwich simply isn’t going to be enough.

17. Spinach Artichoke Grilled Cheese

I think of this as spinach-artichoke dip turned into lunch. I chop cooked spinach and artichoke hearts, then combine them with mozzarella, a little cream cheese, garlic, and black pepper. The mixture should be cheesy enough to hold together but not so wet that it escapes from the sandwich while cooking.

I spread it between sourdough slices and cook the sandwich slowly until the outside is crisp and the mozzarella has completely melted. A little Parmesan-style vegetarian hard cheese can deepen the flavor, but I check the label because traditional Parmesan commonly uses animal rennet. The finished sandwich is creamy, tangy, and substantial, and it is particularly good with tomato soup.

18. Black Bean Avocado Sandwich

Black beans make a great sandwich filling once they are seasoned properly. I mash them with lime juice, cumin, salt, black pepper, and a little smoked paprika, leaving enough whole beans for texture. Then I spread the mixture over toasted bread and add sliced avocado, tomato, lettuce, and pickled red onion.

A cilantro-lime yogurt sauce or chipotle-style mayo works well if I want something creamier. What I like most is that the beans and avocado make the sandwich filling without relying on a large amount of cheese. Black-bean patties and bean-based spreads regularly appear in satisfying vegetarian sandwich ideas for the same reason: legumes bring enough body to make a meatless sandwich feel like a meal. (⁠Bon Appétit)

19. Eggplant Mozzarella Sandwich

Eggplant becomes completely different once it is properly roasted. I slice it, brush it lightly with olive oil, season it, and roast until the center is tender and the edges are browned. I then stack the slices with mozzarella, tomato sauce or a thick tomato spread, and basil on a crusty roll.

I warm the assembled sandwich until the mozzarella softens and the tomato sauce is hot. It gives me some of the comfort of eggplant Parmesan without needing to bread and fry every slice. If I want extra crunch, I toast the cut sides of the roll before assembling. This is a particularly good dinner sandwich because it has enough weight and warmth to feel like more than a quick snack.

20. Coronation Chickpea Sandwich

Coronation-style chickpea filling is one of the easiest ways to move chickpeas away from the usual lemon-and-herb direction. I mash them lightly and combine them with a creamy curry-spiced dressing, a little chutney, lemon, and something sweet such as raisins or finely chopped dried apricots. The balance matters: I want warm curry flavor and a hint of sweetness, not a dessert-like filling.

I serve it on soft whole-grain bread with lettuce or peppery greens. Cucumber is good when I want more freshness. Coronation chickpea sandwich filler has become a recognizable vegetarian and vegan sandwich recipe in its own right, with highly rated versions appearing in mainstream recipe collections. (⁠Good Food) It is also excellent for meal prep because the filling benefits from a little time in the refrigerator.

21. Vegetarian Tempeh Club Sandwich

A club sandwich is all about layers, and tempeh gives the vegetarian version enough savory texture to support them. I marinate thin tempeh strips with soy sauce, smoked paprika, cumin, and a touch of maple syrup, then cook them until browned. Toasted multigrain bread gets stacked with the tempeh, tomato, cucumber, avocado, and peppery greens.

Instead of relying only on mayo, I like adding hummus or a white-bean spread. That keeps the sandwich creamy while adding another layer of flavor and substance. A well-known vegetarian club uses smoky marinated tempeh alongside white-bean and sun-dried-tomato spreads, avocado, cucumber, tomato, and watercress, so this is very much a proven sandwich rather than a novelty substitution. (⁠Love and Lemons)

22. Sabich Pita

Sabich is one of those vegetarian sandwiches that never feels like it was designed around an absence of meat. The classic idea centers on pita filled with fried or roasted eggplant, hard-boiled egg, salad, tahini, and other sharp, savory accompaniments. I usually roast my eggplant for convenience, but I still make sure it gets deeply browned so the filling has enough richness.

I add sliced egg, chopped tomato and cucumber, tahini, parsley, and pickles, then finish with a tangy sauce if I have one ready. Every bite changes slightly depending on what you catch with the pita, which is part of the appeal. Sabich appears in both mainstream vegetarian sandwich collections and broader roundups of satisfying meat-free sandwiches. (⁠Good Food) This is easily substantial enough for dinner.

23. Roasted Cauliflower Romesco Sandwich

Cauliflower becomes surprisingly sandwich-worthy when it is roasted hard enough to develop browned, crisp edges. I season florets or thick cauliflower slices with olive oil, smoked paprika, salt, and pepper, then roast them until tender. The real payoff comes from romesco—a thick roasted-red-pepper-and-nut sauce with enough acidity and smokiness to make the cauliflower taste far more substantial.

I spread romesco generously over crusty bread and add the cauliflower along with arugula or another peppery green. Pickled onions are useful for acidity, and avocado can add extra creaminess. Roasted cauliflower with romesco is already a tested vegan sandwich combination, and I like it because it shows that vegetables don’t need to imitate meat to make an excellent sandwich. (⁠Love and Lemons)

24. Beet Hummus and Crispy Chickpea Sandwich

This sandwich gives me three very different textures from ingredients that are all firmly in vegetarian territory. I spread hummus over a crusty roll, add sliced roasted beetroot, and scatter seasoned crispy chickpeas over the top. Arugula or shredded cabbage brings freshness, while pickled onions add the acidity that earthy beetroot needs.

The chickpeas are important because they keep the sandwich from becoming one soft layer after another. A beetroot, hummus, and crispy chickpea sub is already part of established vegetarian sandwich collections, and beet hummus itself is also commonly suggested for pita sandwiches and Mediterranean-style meals. (⁠Good Food) I’d happily make this for lunch, but it is colorful and substantial enough to serve to friends too.

25. Mozzarella, Roasted Pepper and Pesto Focaccia

I wanted to finish with the kind of sandwich I can make for an easy dinner and still feel as though I ate something worthwhile. I split focaccia and layer it with pesto, roasted red peppers, fresh mozzarella, tomato, and arugula. The peppers provide sweetness, mozzarella gives the creamy center, and pesto carries enough garlic, basil, and richness that I don’t need a complicated dressing.

I like pressing this sandwich briefly in a skillet or panini press, especially when the focaccia is a day old. The bread crisps on the outside while the mozzarella softens inside, and the roasted pepper becomes almost jammy. Pesto focaccia sandwiches and Italian-style vegetarian rolls remain familiar parts of vegetarian sandwich collections, and this combination captures exactly why: a few strong ingredients can make a meatless sandwich feel complete. (⁠Good Food)

FAQs

What makes a vegetarian sandwich actually filling?

I try to include more than vegetables and bread. Beans, chickpeas, eggs, tofu, tempeh, paneer, hummus, avocado, nuts, seeds, or cheese give a sandwich more substance, while vegetables supply freshness and texture. Current vegetarian sandwich collections similarly rely heavily on legumes, eggs, tofu, hummus, avocado, and cheeses for their heartier options. (⁠EatingWell)

I also pay attention to contrast. Something creamy plus something crunchy and something acidic is a good starting formula. A chickpea filling with cucumber and pickles, for example, is much more interesting than mashed chickpeas alone.

Which vegetarian sandwiches are best for meal prep?

Chickpea salad, coronation chickpea, white-bean spread, roasted vegetables, marinated tempeh, roasted cauliflower, and cooked paneer are all fillings I’m comfortable preparing ahead. In fact, several plant-based sandwich fillings become better after their flavors have had time to mingle.

I usually store wet fillings separately and assemble the sandwich later. If I have to assemble ahead, I create a moisture barrier with cheese, lettuce, hummus, pesto, or another thick spread before adding tomatoes, cucumber, roasted vegetables, or saucy fillings.

How do I stop vegetarian sandwiches from getting soggy?

My biggest rule is to remove unnecessary moisture. I blot sliced tomatoes, drain roasted peppers, pat cucumber dry after salting, cool cooked vegetables before packing them, and avoid spooning watery sauces directly onto soft bread.

Bread choice helps too. Ciabatta, sourdough, focaccia, seeded loaves, pita, and crusty rolls tolerate moist fillings better than very soft sandwich bread. Toasting the inside surface can provide another useful layer of protection.

What are good vegetarian sandwich proteins?

Chickpeas and other beans are some of my favorites because they work as mashed spreads, salads, crispy toppings, and patties. Eggs, tofu, tempeh, paneer, halloumi, hummus, edamame, Greek yogurt, and various cheeses can also contribute protein while giving the sandwich more staying power.

I don’t think every sandwich needs to chase an enormous protein number, though. What matters more for an everyday lunch is building a balanced sandwich that doesn’t consist solely of bread and watery vegetables.

What bread works best for vegetarian sandwiches?

I match the bread to the filling. Soft bread is perfect for cucumber, egg salad, and chickpea salad. Sourdough works beautifully for grilled cheese, mushrooms, broccoli melts, and other hot sandwiches. Ciabatta and focaccia are better for mozzarella, pesto, roasted vegetables, and substantial Italian-style fillings.

Pita is my choice for falafel, sabich, and Mediterranean fillings because it contains loose ingredients much better than sliced bread. For heavily filled sandwiches, I avoid bread that is extremely crusty or extremely soft; I want enough structure to hold everything without making each bite difficult.

Can vegetarian sandwiches work for dinner?

Definitely. I would choose one of the warmer, more substantial options such as paneer tikka, mushroom Swiss, eggplant mozzarella, falafel pita, sabich, spinach-artichoke grilled cheese, roasted vegetable pesto, or a hot focaccia sandwich.

A simple side can turn any of these into dinner without creating much more work. Tomato soup with a grilled sandwich, a crunchy salad with paneer or falafel, or roasted potatoes alongside a mushroom melt is more than enough for me.

How can I make a basic veggie sandwich taste better?

Season every important layer instead of expecting one condiment to carry the sandwich. Tomatoes need salt and pepper. Avocado usually needs lemon or lime. Roasted vegetables need enough salt and browning. Beans benefit from acid, herbs, mustard, garlic, or spices.

Then add one ingredient with concentrated flavor. Pesto, chutney, pickled onions, olives, Dijon, tahini, sun-dried tomatoes, roasted peppers, or a sharp cheese can completely change an otherwise plain vegetable sandwich.

Are there vegetarian sandwiches that can also be made vegan?

Quite a few of these can. Chickpea salad, avocado cucumber, roasted vegetable pesto, hummus pita, white bean and sun-dried tomato, crispy tofu, black bean avocado, coronation chickpea, tempeh club, roasted cauliflower romesco, and beet-hummus-chickpea sandwiches are vegan already or can be made vegan with straightforward choices such as dairy-free pesto, mayo, or bread.

For me, the key is not simply removing cheese. I replace the richness it would have provided with hummus, avocado, tahini, bean spread, pesto, or another flavorful component so the finished sandwich still feels complete.

Final Thought

A satisfying vegetarian sandwich does not need to pretend to be a meat sandwich. That is probably the biggest lesson I’ve learned from making more meatless lunches. Chickpeas can be creamy and briny, mushrooms can become deeply savory, paneer and halloumi can give a sandwich real chew, roasted vegetables bring sweetness and char, and something as simple as mozzarella with ripe tomato can be difficult to improve upon. The strongest vegetarian sandwich collections follow the same general principle: build flavor with substantial fillings, bold spreads, vegetables prepared thoughtfully, and enough textural contrast to keep every bite interesting. (⁠EatingWell)

If I were choosing a few to start with, I’d make the classic chickpea salad for meal prep, the paneer tikka when I wanted something hot, the roasted vegetable pesto sandwich when the refrigerator needed clearing out, and the mushroom Swiss melt when comfort food was the priority. Once I stopped treating vegetables as a thin sandwich topping and started building around chickpeas, beans, eggs, good cheese, tofu, roasted vegetables, sauces, pickles, and sturdy bread, vegetarian sandwiches became some of the lunches I actually looked forward to repeating.