Vegan Classic Club Sandwich

Total time25 min

Prep time15 min

Cook time10 min

Layers of toasted bread come together with crisp romaine, juicy tomato slices, and a generous swipe of creamy spread on every layer, built up triangle by triangle for that classic stacked-high look. The toast gets golden and sturdy enough to hold everything together without turning soggy, so each bite still has that satisfying crunch. Fresh tomato seasoned simply with salt and pepper adds brightness against the crisp lettuce, and the toothpick-and-triangle presentation makes this feel like a proper diner-style sandwich. It's an easy one to prep ahead and assemble fast, whether you're making lunch for one or a full platter for a crowd. This version fits neatly into a vegan spread, so you can keep the format and the flavor without giving up the classic club experience.

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Ingredients

2 servings

6 slices white sandwich bread
Franz Organic Sandwich Bread Rogue River Twenty Four Grain - 27 Oz Franz Organic Sandwich Bread Rogue River Twenty Four Grain and Seed - 20 Oz
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6 slices bacon
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
6 oz thinly sliced deli turkey breast
Chef's tip
Use the same amount straight from the pack; they're at their best in cold sandwiches and wraps.
4 leaves romaine or iceberg lettuce
1 medium tomato, sliced ¼ inch thick
4 tbsp mayonnaise
salt and pepper, to taste

Instructions

1
Cook the bacon in a large skillet over medium heat, turning once, until the fat is rendered and the strips are crisp, about 6–8 minutes. Transfer to a paper-towel-lined plate to drain.
2
Toast all 6 slices of bread until golden and firm enough to hold the layers without going soggy.

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