Must-Try Vegetarian Sandwiches in Atlanta

By Christopher Hassiotis | November 15, 2013 By Christopher Hassiotis  |  November 15, 2013

Bummed when your buddies are bragging about their burgers? Left out in the cold when the gang wants barbecue? Fret no more - Atlanta brims with vegetarian sandwich options that are neither afterthoughts nor substitutions, just masterpieces in their own right. 

  • Photo by: Flickr / jcwsobek

    Roasted Cauliflower & Eggplant Sandwich at Bocado

    Former chef Todd Ginsberg's legacy at Bocado is his much-lauded double-stack burger, but this veggie creation is a masterpiece in its own right. The crunchy roasted cauliflower and the sweet eggplant chunks combine perfectly in a jalapeño aïoli that's just spicy enough to offset whatever pickled veggies top the sandwich that day.

  • Photo by: Matthew M. Wong

    The Beeter at Victory Sandwich Bar

    Made on waffle-griddled rye with smoked-and-spiced beet “pastrami,” white kimchi and Thai-pepper mayo, The Beeter has lost none of its punch since Victory's recent move from Inman Park to Decatur.

  • Photo by: Flickr / crissyjoan

    Tempeh Reuben at Ria's Bluebird

    Tempeh's a soybean product that originated in Indonesia, while the Reuben is a classic American deli sandwich. Put 'em together, though, and you've got one of the stars of this Grant Park eatery's menu. Sauerkraut, Dijon mustard and Swiss cheese on grilled marble rye perfectly complement the nutty tempeh.

  • Photo by: Flickr / toorayray

    Super Hippie Veggie Burger at The Vortex

    The Vortex's Triple Coronary Bypass Burger (aka The Super-Stack) gets all the attention because of its sheer ridiculousness. Turn an eye toward something healthier, though, with this scratch-made chickpea patty that incorporates a substantial amount of egg and corn. Topped with a spicy garlic mayo!

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    Gangsta Grill at Stone Soup Kitchen

    Wheat, white or rye? Bagel, ciabatta or croissant? Any way you choose it, this Grant Park restaurant's Gangsta Grill is a loving update of the classic grilled cheese. A tangy, gooey mix of gorgonzola, herb cream cheese and monterey Jack oozes cheesy happiness.

  • Vegetarian Reuben at The General Muir

    Take beets. Rub them with coriander and smoke them prodigiously. Slice, serve on grilled twice-baked rye from Alon's Bakery, and garnish with Gruyère cheese, sauerkraut and Russian dressing. That's how to make a veggie Reuben - who knew?

  • Falafel Southern Slam at The Highlander

    Technically you can substitute a falafel patty in place of any of this Virginia-Highlands bar's burgers, but the Southern Slam works best for this. The flavorful falafel patty provides ample base for piquant pimiento cheese, made in-house of course, and a zippy coleslaw. Lettuce, tomato, onion and mayo are up to you.

  • Smoked BBQ Tofu Sandwich at Burnt Fork BBQ

    Tofu at a barbecue joint? This is Decatur, after all. But this sandwich is no afterthought! The soy stuff's sliced thin then smoked so it develops a dense texture and a wonderfully rich smokiness. It sits between two slices of white bread and is topped with the house BBQ sauce and a pickle… grab a side of kale, and things don't get much better for veggie options.

  • Veggie Burger at Little's Food Store

    If Little's is Cabbagetown's best-kept secret, then the vegan patty is Little's best-kept secret. But let it be secret no more! Made from scratch with a house recipe incorporating nutty grains and a whole bunch of goodness, the patty is served on an H&F Bread Co. sesame bun and topped as you like it.

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