Most restaurants may have vegetarian options, but that’s usually one or two, and vegetarians deserve variety as well! So here are eight tasty vegetarian sandwiches (with some fancy names,) that are so good, you might convert a meat eater…just might.
Shiitake Panini with Roasted Asparagus Pesto
The soft, spongy texture of shiitake mushrooms pairs great with roasted asparagus.
- olive oil mister or cooking spray
- 1 bunch asparagus, ends trimmed and cut into 1 1/2-inch pieces
- 2 garlic cloves, peeled and sliced
- 6 oz. shiitake mushrooms, stems removed and caps cut into thick strips
- 1/4 cup of almonds, toasted
- 1 tbsp. olive oil
- salt + pepper to taste
- 1 loaf gluten-free ciabatta bread, cut into four equal pieces and halved lengthwise
- 1 cup shredded Fontina cheese
- Preheat oven to 400 degrees. Spray a rimmed baking sheet with olive oil mister.
- Place shiitake mushrooms on one side of baking sheet and place asparagus and garlic cloves on other side. Spray tops with additional olive oil. Bake for 10-12 minutes or until vegetables are softened and just beginning to brown. Remove from oven and cool slightly.
- Transfer asparagus and garlic to food processor. Add almonds and olive oil. Pulse until finely chopped but not mashed; season with salt and pepper.
- Preheat electric grill or panini press on high. Spread asparagus pesto on each half of ciabatta bread. Top four bottom pieces of bread with a quarter of the mushrooms and 1/4 cup of cheese. Place other half of bread on top and press down.
- Transfer panini to grill and close lid. Grill for about 5 minutes or until cheese has melted.
Portobello Mushroom and Bell Pepper Sloppy Joes
Is it really possible to make a Sloppy Joe without meat?! Yes indeed, and it tastes delicious!
- 3 Tbsp. extra-virgin olive oil
- 2 cloves garlic, peeled and chopped
- 1 small green bell pepper, cored, seeded, and thinly sliced
- 1 small red bell pepper, cored, seeded, and thinly sliced
- 1 thinly sliced yellow onion
- 1 pound portobello mushrooms, wiped clean, black gills scraped out and discarded, and thinly sliced
- Pink Himalayan salt and freshly ground pepper
- 1 cup tomato sauce
- 2 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 2 tsp. chopped fresh oregano
- 1/2 tsp. Tabasco sauce
- 1/2 cup white wine
- 1 tbsp. maple syrup
- 4 toasted gluten-free whole wheat hamburger buns
- 1/2 jalapeno pepper, sliced (optional)
- 1 cup shredded cheese (optional)
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add garlic, bell peppers, and onion; stir until softened, for about 10 minutes.
- Add the rest of the oil and mushrooms; toss well. Cook, stirring occasionally, until mushrooms are soft and liquid is absorbed for 8 to 10 minutes; season with pink salt and pepper.
- Reduce heat to medium. Add tomato sauce and paste, Worcestershire, oregano, Tabasco, 3/4 cup water, 1/4 white wine, and maple syrup; stir often until the mixture thickens; season with pink salt and pepper.
- Spoon mixture inside hamburger buns, and add jalapeño slices and shredded cheese on top (if using).
Makes 4 sandwiches.
No, not BLT. This traditional sandwich was reinvented to substitute bacon with avocado!
- 2 slices of any gluten-free bread, toasted
- spicy mustard – grainy or Dijon works well
- 1/2 avocado, sliced
- a few leaves of spinach
- 2-3 slices of good tomato
- thinly sliced onion (optional)
- Spread the mustard onto the toast.
- Pile the avocado, lettuce, tomato, and onion (if you’re using it) on, and close the sandwich.
Warm Eggplant and Goat Cheese Sandwich
Have you ever tried pairing eggplant with goat cheese? Well this recipe is suggesting you do! You won’t regret it.
- 1 teaspoon olive oil
- 2 (1/4-inch) vertical slices small eggplant
- Cooking spray
- 1/4 teaspoon pink Himalayan salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (2 ounces) goat cheese, softened
- 2 (1 1/2-ounce) gluten-free rustic sandwich rolls
- 2 (1/4-inch) slices tomato
- 1 cup arugula
- Preheat oven to 275°F.
- Brush oil over eggplant.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant; cook 5 minutes on each side or until lightly browned. Sprinkle with pink salt and pepper.
- Spread about 1 tablespoon of goat cheese over cut side of each roll half. Place rolls on a baking sheet, cheese sides up; bake at 275° for 8 to 10 minutes or until thoroughly heated.
- Remove from oven; top bottom half of each roll with 1 eggplant slice, 1 tomato slice, and 1/2 cup arugula. Top sandwiches with top halves of rolls.
Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo
Got people coming over? This is a great vegetarian group meal to indulge in.
- 1/4 cup hummus
- 1 tablespoon commercial pesto
- 2 whole wheat pitas, cut in half
- 4 leaf lettuce leaves
- 4 servings Simple Grilled Vegetables
- 1/2 cup (2 ounces) crumbled goat cheese
- Combine hummus and pesto.
- Spread 1 tablespoon of hummus mixture into each pita half. Stuff each pita half with 1 lettuce leaf, 1 serving Simple Grilled Vegetables, and 2 tablespoons of cheese. Serve immediately.
Note: in every recipe, make sure to use gluten-free bread.