Vegan or vegitarian? Vegitarian....egg salad comes to mind....or tuna...or salmon. Vegan I can think of nothing but beans ! Hummos?
How about a couple of kinds of hummos on a pita? make your own hummos and make some green with the addition of lots of parsley or basil or both and green onion tops....red with canned roasted red peppers and/or sundried tomatoes.
Hummos is just a drained can of chick peas, some garlic cloves, tahini, lemon juice and olive oil.....in a food processor....with what ever else you want to add.

Thanks Linda...should have been clearer...vegetarian , eggs and dairy OK, fish no. I also should have mentioned I am doing deviled eggs so eggs are out.

Hummus sounds interesting and I like the idea of pita to offer contrast.

Roasted eggplant spread, some roasted bell pepper, some goat cheese or mozzerella topped with dressed greens... mmmmmmm. Hummus would be a good addition as well.

Grilled or sauteed portabello mushrooms,garlic aioli, and fresh tomatoes on toasted French bread, sounds meh but is oh so good..

Or make a fancy pants grilled cheese.

Grilled eggplant makes a nice sandwich, and you can add pasta sauce and Italian cheese to it. Or you could make a vegetarian pizza (or calzone) which I also like cold, and it is similar to a sandwich.

Some great ideas........needs to be served room temp with no last minute grilling toasting etc. The notion of a caprese type sandwich intrigues. Maybe pesto, slice of moz and a tomato slice??? The eggplant/hummus on pita idea is ringing some bells too. I really want it open face or a roll.

Maybe a caprese roll up? Spread flour tortillas of choice (spinach tortillas might be nice for color) with cream cheese and top with diced tomatoes, fresh basil, shredded mozzarella and grated Parmesan. Roll up into logs, chill and slice into rounds.

Cold grilled vegetables (bell pepper, onion, eggplant, squash, carrot--being sure that the carrot and eggplant are cooked all the way through) with soft white goat cheese spread on the bread is a favorite of mine. That would also do well in a roll up or wrap.

You could do a version of tortilla pinwheels vegetarian as well with some kind of soft cheese and thinly sliced vegetables.

I don't like tofu in sandwiches, but if you do want to go vegan, you could do tempeh or seitan. Really good nut cheeses are expensive...but really good. They're mostly fat, so should be paired with more nutritious foods.

Most other vegetarian sandwiches I've made or had are either variations of egg or cheese sandwiches, or are lighter and more like proper tea sandwiches, such as cucumber or watercress with butter.

The exception is bean spread. You can make other bean purees besides hummus. Pintos with sweet red bell peppers and seasonings is excellent, and good with a dry fresh cheese like cotija or feta and some crunchy veg.

I've done open faced pita sandwiches, (cut them up like pizza) but you kinda have to toast the pita or use pita that isn't hollow (NOW I know why they make that!) or it flops to much for finger food.

I recommend either doing roll ups, which are great, many filling options, or do one of those appetizer type croissant dough things, with the cream cheese and veggies, such as this,https://www.pillsbury.com/recipes/easy-crescent-veggie-pizza/4b2c60ae-69e5-4a1a-bed1-219a69cd4514

Also bruschetta, but they aren't exactly easy to make in advance . . .

You could also do some cute sandwiches with a spread like maybe apple/walnut/cream cheese/celery/blue cheese spread on whole wheat bread and cut into triangles or cute shapes. Triangles are cute enough for me . . . !

L, my family loves those "veggie pizza" things. I keep trying to get a gluten free crust right for that, and I'm getting better, but still not there. Ah well, everyone eats my experiments, so I guess it's all good.

Sharon, it's neither open faced nor a wrap, but you could make tiny gougeres or cream puff/popover(s) and fill them with whatever you wish. I used to do a reuben filled rye puff, and regular choux dough puffs filled with chicken, ham or seafood salad, and they were easy, bite sized and a change from a regular sandwich type food.

Congratulations on the first birthday for the little guy, they sure grow fast. (sigh)

Annie

Annie, the Pizza Kitchen by us makes a pizza crust with cauliflower. I would not even guess it is not a regular pizza crust.

sheila, I've tried those cauliflower crusts, but none that I've had are anything like pizza crust. They were mostly made with cauliflower and a ton of cheese, and Amanda is also lactose intolerant, so she can't have the cheese either. I did try a kale and something pizza crust from Trader Joe's and it tasted just like I expected it to: like kale, LOL.

There used to be a place in Grand Rapids called "Pieology" that had a cauliflower crust that Amanda liked, although I thought it was abysmal, but they closed. The local pizza places have gluten free crusts that are OK, but not great, but Amanda is just happy to have anything that even seems like bread!

I've never heard of Pizza Kitchen, we have a Mancino's and a Jet's that have gluten free crust, but even the Pizza Hut here does not.

The recipe I used to use for veggie "pizza" actually used crescent roll dough, which I have not been able to replicate using gluten free flour, at least not yet. I keep trying.

Annie

Annie, that might be futile as cresent rolls are gluteny (i.e., relies on the stretchiness), and unpuffed butter dough is nasty. You might try something like the Stella Parks pie dough, where you squish the butter pieces with your fingers then roll and fold like butter dough. That would be similar to the way rough puff/flaky is made, but with no expectations of rising. I think if you put pizza herbs and olive oil in the GF flour, perhaps on the last fold and roll, it might be pizza-ish enough, though flat and, with luck, crisp. Some pizza is like that. Hm.. .Would nutritional yeast help scent it with yeastiness? It has a cheesy flavor anyway, so would blend in. I'm not sure if it's GF, though.

plllog, the "veggie pizza" I'm talking about was actually a crescent roll crust, baked then topped with a seasoned cream cheese layer, then various chopped raw vegetables are spread on top, and it's served cold. Ours usually had broccoli, cauliflower, red pepper, green onions, sometimes celery.

I have used gluten free pizza crust but it is not the same. I made Nancy's gluten free brioche dough and didn't let it rise before baking but it was still too "puffy". Biscuit dough isn't right. So, I'm still looking for a gluten free substitute for those crescent rolls...

Annie

Cottage Inn pizza has a tolerable gluten free crust. But to make that veggie pizza gluten free from scratch would be a real challenge. I would just do a veggie and cream cheese spread and put it on whatever. Same tastes, different shape.