Who says you can’t improve on a classic? We’re taking the old-fashioned club sandwich and giving it a vibrant, plant-based makeover that will blow you away. Forget the deli meat; we’re talking crispy, smoky tempeh ‘bacon,’ perfectly paired with buttery, rich avocado. Add a juicy, ripe tomato and crisp lettuce, all layered between slices of hearty toasted bread, and you have a sandwich that’s not just a substitute—it’s an upgrade. This is the lunch you’ll be dreaming about all week!
Ingredients
• 1 tablespoon / 15 ml extra-virgin olive oil
• 8 slices tempeh bacon
• 4 slices whole grain bread
• 2 tablespoons / 30 g soy mayonnaise
• 2 romaine lettuce leaves
• 1 large ripe tomato, thinly sliced
• 1 ripe Hass avocado, halved, pitted, and thinly sliced
• Salt and freshly ground black pepper, to taste
Instructions
1. Cook the tempeh bacon. Heat the olive oil in a large skillet over medium heat. Add the tempeh bacon and cook, turning once, until browned and crisp on both sides, about 5 minutes total. Transfer to a plate lined with paper towels to drain.
2. Prepare the bread. Lightly toast the 4 slices of bread until golden brown. Spread the soy mayonnaise evenly on one side of each slice.
3. Assemble the sandwiches. Place 2 slices of the prepared toast on a cutting board, mayo-side up. Layer each slice with a romaine lettuce leaf, slices of tomato, and slices of avocado.
4. Add the bacon and season. Divide the cooked tempeh bacon between the two sandwiches. Season generously to taste with salt and freshly ground black pepper.
5. Finish and serve. Top each sandwich with one of the remaining slices of toast, mayo-side down. Use a serrated bread knife to cut each sandwich in half diagonally and serve immediately.
Nutritional Information
• Servings: 2
• Calories: 550 kcal
• Protein: 22 g
• Fat: 35 g
• Carbohydrates: 40 g
• Disclaimer: is an estimate and may vary based on the specific used.
Pro Tips
• For the best flavor and texture, use a sturdy, thick-cut bread like sourdough or a hearty whole grain that can hold up to all the delicious fillings.
• Elevate your tempeh bacon by marinating it for 10-15 minutes in a splash of soy sauce, maple syrup, and liquid smoke before frying.
• To prevent the avocado from browning, slice it just before assembling the sandwich. A small squeeze of lime juice can also help preserve its vibrant green color.
• For a clean, professional cut, insert two toothpicks through the sandwich to hold it together before slicing diagonally with a serrated knife.
FAQ
Q: Is this vegetarian club sandwich a good source of protein
A: Absolutely! Thanks to the tempeh bacon and whole grain bread, a single serving of this club sandwich packs a satisfying 22 grams of plant-based protein, making it a fantastic and filling lunch option.
Q: What can I use instead of tempeh bacon
A: If you’re not a fan of tempeh or have a soy allergy, you can easily substitute it. Try using crispy baked tofu strips, smoky mushroom ‘bacon’ made from shiitake or king oyster mushrooms, or a store-bought seitan bacon for a similar savory and smoky flavor.
Q: How can I make this club sandwich completely vegan
A: This recipe is very easy to make 100% vegan. Simply ensure you are using a certified vegan mayonnaise. Most soy-based mayos are vegan, but always check the label for eggs or other animal-derived ingredients to be sure.
Q: Can I make this sandwich ahead of time
A: For the best texture, this sandwich is best enjoyed immediately after assembly to prevent the toast from getting soggy. However, you can prepare the components ahead of time. Cook the tempeh bacon and store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just toast the bread and assemble your sandwich in minutes.
