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12 Healthy Sandwiches for When You and Grain Bowls Are on a Break

When it comes to convenience and portability, sandwiches are hard to beat.
Image may contain Sandwich Food Lunch Meal and Burger

It's a grain bowl world, and sandwiches are just living in it. But don't you just crave a sandwich now and then? We certainly do. Sandwiches often get a bad wrap (sorry!) among the healthyish crowd. That's because it's all too common to find salty deli meats, chemically condiments, and sad, waxy vegetables between lackluster bread. These 12 healthy sandwich recipes prove that it's possible to have a delicious healthy sandwich that’s perfect to pack ahead for an al desko lunch. Besides, sandwiches are much more portable than salads and grain bowls (as long as you wrap them right), and there are lots of gluten-free options in the bread aisle these days.

Head this way for more great sandwich recipes →

  • Image may contain Food Confectionery Sweets Dessert Cake and Bread
    1/12

    Pecan-Miso Butter and Jelly Sandwiches

    Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

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  • Image may contain Burger Food and Bread
    2/12

    Pan Bagnat

    You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

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  • Falafel on a wire rack.
    Photo by Travis Rainey, Prop Styling by Stephanie De Luca, Food Styling Micah Marie Morton
    9/12

    Falafel

    Soaked, dried chickpeas, blended with a flurry of herbs and spices, are key to the best homemade falafel.

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  • Image may contain Plant Food Salad Lunch Meal Dish and Vegetable
    Alex Lau
    10/12

    Charred Caprese Sandwich

    How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

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  • A platter with an easy lunch spread for making your own sandwiches with lettuce sliced tomato avocado boiled eggs...
    Alex Lau
    11/12

    Salad Sandwiches with Ranch Spread

    This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.

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  • Image may contain Burger Food Bread and Bun
    Marcus Nilsson
    12/12

    Forager Sandwich

    “Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

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