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If you&#39;ve ever been skeptical of a vegetable sandwich, we understand. Between wilty lettuce, watery cucumbers, and underripe everything else, the standard veg sando has a reputation for being underwhelming—to say the least. But it doesn’t have to be that way. With the right bread, toppings, and technique, vegetable sandwiches can be an out-of-this-world experience. Right and ready for meatless Monday, your vegetable-loving friends, or a veg-friendly meal, this sandwich is jaw-droppingly good. A grill—charcoal, gas, hibachi, or even an open flame—is essential for maximum flavor and texture. With flavor and texture on lock, building the perfect sandwich is all about layering. You need good bread (we love ciabatta), melty cheese, something creamy and a little fatty, bright herbs, and a hint of sharpness from kalamata olives and sherry vinegar. The recipe below is our favorite kind of vegetable sandwich, but you can use this as a roadmap to build your own. Don’t like eggplant? Skip it! Not a fan of tapenade? Substitute with a good pesto, some sundried tomatoes, or add <a href="https://www.chefsteps.com/activities/do-not-throw-out-those-lettuce-bottoms-make-pickles">crisp, pickled lettuce cores</a>.One bite of this saucy, savory, succulent sandwich and you just might forget any other type of sando exists.