12 Healthy Sandwiches Perfect for Bringing to Work and School


1. Fully-Loaded Veggie Sandwiches

fully loaded veggie sandwiches

This vegetarian sandwich, packed with smashed avocado, creamy hummus and a medley of veggies, will leave you feeling full and satisfied. No meat needed!


1 small or medium eggplant, ends trimmed and sliced 1/2 inch thick, or 8 portobello mushroom caps, gills removed (optional)
1 1/2 tbsp. olive oil if using eggplant (or 3 tbsp. if using portobellos)
Kosher salt and pepper
2 ripe avocados
2 tbsp. fresh lemon juice
1/4 tsp. red pepper flakes
8 slices whole-grain bread, lightly toasted
1 c. hummus, divided
2 c. baby arugula, divided
Flaky salt
1 large heirloom tomato, sliced 1/4 inch thick, divided
1/2 large English cucumber, halved crosswise, then each half thinly sliced lengthwise
2 c. sprouts (such as broccoli, radish, or sunflower), divided


  1. Heat broiler. On rimmed baking sheet, brush both sides of eggplant or mushrooms with oil and season with 1/4 teaspoon each salt and pepper. Broil until tender and browned in spots, 4 to 7 minutes.
  2. Meanwhile, in medium bowl, mash avocados with lemon juice, red pepper flakes, and 1/2 teaspoon each salt and pepper. Spread 4 slices toast with mashed avocados and remaining 4 slices with hummus, then add remaining fillings to make sandwiches, sprinkling flaky salt on tomato.

NUTRITIONAL INFORMATION (per serving): About 504 cal, 28 g fat (4 g sat), 0 mg chol, 883 mg sodium, 53 g carb, 19 g fiber, 10.5 g sugar (0 g added sugar), 17 g pro


2. Turkey Sandwich

turkey sandwich ideas — leftover thanksgiving turkey sandwich

Your classic lunch just got an upgrade: Hot honey, crunchy cabbage slaw and chopped pickles take a turkey sandwich from average to amazing.

A drizzle of hot honey, tangy mayo spread, and cool cabbage slaw transform leftover roast turkey into a flavorful lunch.


1/4 small red onion
Kosher salt and pepper
1 c. shredded Savoy cabbage
1 tbsp. white wine vinegar
2 tsp. olive oil
1 tbsp. chopped dill pickles
1 tbsp. mayonnaise
1 tsp. whole grain mustard
2 slices white bread
1/3 lb. sliced turkey
1 tsp. hot honey


  1. Toss red onion and pinch of salt in a small bowl to coat; let sit 5 minutes to allow onion to soften slightly. Rinse under cold water. Place onion in a medium bowl and add cabbage, vinegar, and olive oil. Toss to combine with ¼ teaspoon salt and pepper.
  2. In a small bowl, whisk together pickles, mayonnaise, and mustard. Spread mayo mixture on one slice of bread. Top with sliced turkey and drizzle with hot honey. Add cabbage slaw to sandwich and serve.