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Club Sandwiches Two Ways (Vegetarian or Meaty)

Karen — Wed, 25 Jan 2023 18:53:41 +0000

Club Sandwiches are so easy to make for a mixed vegetarian and carnivore group. Mix up the turkey (or Tofurky), ham (or veggie ham), and the bacon (or tofu bacon), pay attention to the mayo if you’re serving vegans, and voila! Vegetarian Club Sandwiches or Classic Club Sandwiches!

Tall sandwiches but not a tall order.

We’ve evolved a lot as a family since I first launched Kitchen Treaty all the way back in 2012. My husband has remained steady – meat all the way, but willing to eat just about anything, including tofu. Gotta love him. My kiddo is very … selective. And I, I’ve been a vegetarian for 20 years now, a vegan for some of those years, someone who ate eggs but no dairy for a handful of years, and now, I’m happy to say I’m able to eat some dairy again, which is pretty awesome, because I missed cheese. And that is the very high-level view of how my diet has changed over the years. 😅

My evolving diet has made it difficult to remain true to one niche – you’ll find a wide variety of recipes on Kitchen Treaty – but one thing that has remained true is that dinnertime in our house generally means two or three versions of a meal.

So I lean into my original One Dish Two Ways recipes pretty hard … and we make a lot of chicken nuggets, grilled cheeses and quesadillas for the kiddo.

This sandwich is a great super fast, super easy meal for my hubby and I. My kid isn’t quite on board with sandwiches (other than grilled cheese), but sourdough and bacon are on the approved list, so we’re getting there.

What is a Club Sandwich?

The club sandwich is an iconic sandwich with turkey, ham, bacon, lettuce, tomato, and mayo. What sets club sandwiches apart are the layers – with two sandwiches in one and three slices of bread, club sandwiches need a toothpick to hold it altogether and an enthusiastic eater to make their way through the layers.

It’s easy to make club sandwiches vegetarian or vegan! Just use meat substitutes, my delicious recipe for tofu bacon, and, if vegan, vegan mayo. Perfect!

More Vegetarian Sandwich Recipes

Club Sandwiches

This epic sandwich is both tasty and easy to make. We love it for our mixed-diet home – my husband the carnivore gets the meaty version, I get the vegetarian, and everyone wins!

Prep Time 10

Servings sandwiches

Calories 376kcal

Author Kare

Ingredients

12 pieces thin-sliced sourdough bread
8 slices bacon or tofu bacon*
2 tomatos thinly sliced
8 lettuce leaves washed and dried; I like romaine or green leaf lettuce
8 tablespoons mayonnaise or vegan mayo
4 ounces sliced turkey or tofurky or other veggie turkey
4 ounces sliced ham or hickory-smoked tofurky or veggie ham
1 dash salt to taste
1 dash pepper to taste

Instructions

Toast the bread. Smear each slice with mayonnaise – I find that about two tablespoons per sandwich (which would be two tablespoons divided between three slices of bread) is perfect, but I like a generous smear of mayo, so adjust according to your tastes.
Top 8 of the bread slices with the turkey (or veggie turkey), then the ham (or veggie ham), lettuce, tomato, and bacon. Dash a little salt and pepper over the top if you like. Stack one filled slice on top of the other, then flip a piece of bread with just mayo over the top, mayo side down.
Place toothpicks or skewers through middle top of the bread, the middle bottom, and on each side. Use a large knife to cut sandwich diagonally into four pieces. The sandwich pieces should stay together thanks to the toothpick/skewer.
Serve and enjoy!

Notes

Vegetarian option

Use veggie turkey, veggie ham, and tofu bacon (or bacon substitute of your choosing).

Vegan option

See the vegetarian option, but also use vegan mayo.

* my favorite tofu bacon recipe is my own! Click here for the recipe. I love to make extra and freeze it for quicker and easier club sandwiches.

Nutrition

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Vegan Creamy Lemon Pasta with Peas (& Optional Ham)

Karen — Tue, 18 Apr 2017 23:23:11 +0000

Easter weekend was a whirlwind for us, and as much as the beginning of the week is a bit of a letdown after a fun weekend, it’s also nice to get back into the normal swing of things. Plus, after a good dose of much-needed sun over the wekeend, I’m starting to get reallllly excited for summer. (Resisting urge to insert several different smiley-faced emojis here).

And what flavor screams bright, sunny, summer? Lemon! Actually, lemon seems sort of springy to me. So basically, it totally works right here, right now.

This recipe is a spin-off of my other creamy lemon pasta recipe, one that I shared many years ago, one I have been craving since I went off dairy. The first recipe made use of heavy whipping cream and Parm – no bueno! So I worked on tweaking this recipe to be vegan friendly and I’ve gotta say, I like it waaaayyyy better this way than I did the original version. For real.

The secret to that creamy sauce? You guessed it: cashews. (Note that you can totally still stick with heavy whipping cream if that’s the way you roll. Both will work. I truly think, though, that cashews are richer, thicker, and taste better. Plus: vegan!)

If you’re not familiar with cashew cream, you might find it hard to believe that the nuts on the left can be soaked then blended with a bit of water and end up looking like the creamy goodness on the right. It’s true, and it’s spectacular!

I thought this recipe would be perfect for right after Easter, because leftover ham is often a part of Easter for the carnivorous sort, and leftover ham is just peachy in this dish.

You can either mix it in to the carnivores’ portions, or simply top theirs. Either way, the vegans are happy and the carnivores are happy and everyone’s happy. Plus: lemon and summery-ness and carbs and all good things!

Pucker up!

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Creamy Lemon Pasta with Peas and Optional Ham

Karen — Wed, 03 Apr 2013 14:25:58 +0000

This pasta dish has been on my mind for some time. And, yeah, it’s been in my stomach more than a few times, too. First, I had to get the recipe just right. Then, I had a heckuva time getting decent photos of the stuff, so I had to keep making it. Over and over and over.

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Crock Pot Vegetarian Split Pea & Cauliflower Soup with Optional Ham Add-In

Karen — Wed, 23 Jan 2013 13:12:51 +0000

The weather here in the Seattle area has been so, so strange. Just over a week ago, a dense fog descended upon us, and didn’t lift until yesterday. Apparently, it’s called a “fog storm.” Really, it just made me feel like I was living inside a horror movie for seven days. Without the blood, gore, stupid dialogue, and tense jumpy moments, thank goodness.

Naturally, living in pea soup made me want to make pea soup. I think out of the box like that.

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