Classic Club Sandwich ~ Vegan

Classic Club Sandwich ~ Vegan

Serves: 2
Total Time: 20 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

So simple…So Tasty!

Classic Club Sandwich ~ Vegan! As I began to create this Club Sandwich recipe, I contemplated making it with tempeh bacon. I also considered other options like LightLife Smart Bacon or Sweet Earth Benevolent Bacon. I equally enjoy these alternatives. Then, I thought about coconut bacon; Mmm… and I thought of this old recipe from a 2015 post (found here). Coconut bacon can be used in so many ways; and it is absolutely fantastic on this Classic Club sandwich recipe. A little sweet and a little smoky – the Coconut Bacon kicks the flavor up nicely. The only tweak I made was in my coconut bacon recipe. I allowed the ingredients to marinate first for about 15-20 minutes before baking or toasting. This time I used agave nectar instead of maple syrup, so I also added an extra drizzle of agave.
For this Classic Club Sandwich recipe, feel free to swap out the bacon. You can also use store-bought vegan bacon, if you prefer. This recipe serves two because it’s just the two of us. However, you can double or adjust this recipe to serve more.  
Enjoy!

Ingredients:

6 Slices of White Bread (I used Dave’s White Bread Done Right)
5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y)
6 Slices of Vegan Cheese (I used Field Roast – Chao)
1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste
3 Tsp Dijon Mustard, adjust to taste
2 Vine-Ripened Tomatoes, sliced
4 to 6 Leaves of Green Lettuce
1 Cup Coconut Bacon (recipe found here)
Salt/Pepper to taste

Directions:
These directions are simple – layer ingredients on sandwich according to preference.

-Prepare vegan bacon according to packaging or if using Coconut Bacon – follow recipe here.

-Toast all slices of bread according to your preference.

-Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste.

-For the bottom layer – I add the Vegenaise. Then top with lettuce – vegan turk’y – tomatoes – vegan cheese.

-Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference. (If you prefer to omit the mustard, just add additional vegan mayo).

-For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I added Vegenaise and vegan bacon to top the sandwich.

-Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction.

-Serve with pickles/chips. Enjoy!

Classic Club Sandwich ~ Vegan

Recipe by Jessica Williams/ Vegan RescueCourse: Lunch, Dinner, Appetizers, SidesCuisine: AmericanDifficulty: Easy

Servings

2

Classic Club Sandwiches

Total time

20

minutes

Classic Club Sandwich ~ Vegan! As I began to create this Club Sandwich recipe, I contemplated making it with tempeh bacon. I also considered other options like LightLife Smart Bacon or Sweet Earth Benevolent Bacon. I equally enjoy these alternatives. Then, I thought about my coconut bacon recipe. Coconut bacon can be used in so many ways. It was perfect for this Classic Club Sandwich. A little sweet and a little smoky. You can also use store-bought vegan bacon, if you prefer. This recipe serves two because it’s just the two of us. However, you can double or adjust this recipe to serve more. Enjoy!

Ingredients

• 6 Slices of White Bread (I used Dave’s White Bread Done Right)

• 5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y)

• 6 Slices of Vegan Cheese (I used Field Roast – Chao)

• 1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste

• 3 Tsp Dijon Mustard, adjust to taste

• 2 Vine-Ripened Tomatoes, sliced

• 4 to 6 Leaves of Green Lettuce

• 1 Cup Coconut Bacon (recipe found here)

• Salt/Pepper to taste

Directions

• These directions are simple – layer the ingredients on your sandwich according to preference.
• -Prepare vegan bacon according to packaging or if using Coconut Bacon (Check out my recipe).
• -Toast all slices of bread according to your preference.
• -Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste.
• -For the bottom layer – I add the Vegenaise. Then top with lettuce – vegan turk’y – tomatoes – vegan cheese.
• -Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference. (If you prefer to omit the mustard, just add additional vegan mayo).
• -For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I added Vegenaise and vegan bacon to top the sandwich.
• -Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction.
• -Serve with pickles/chips.
• -Enjoy!