Eggless Club Sandwich
Few things hit the spot like a towering triple-decker loaded with crispy bacon, juicy tomato, and creamy avocado — and this one delivers all of that in two generous servings. The swap that makes it work without eggs is vegan mayonnaise, which spreads just as smoothly and brings the same rich, tangy creaminess you'd expect from the classic. Toasting all six slices of bread is a small step that makes a big difference, keeping every layer sturdy so nothing slides or goes soggy under the weight of the fillings. Crisp romaine, thick-cut turkey breast, and ripe avocado give you a satisfying mix of textures in every bite, while a little salt and pepper tie it all together. Cutting each sandwich into four diagonal triangles isn't just for looks — it makes the whole thing easier to handle and honestly more fun to eat. Whether you're building a weekend lunch or something to impress a guest, this one comes together fast and looks like it took way more effort than it did.
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Learn more →Ingredients
2 servings
For the sandwich
- 6 slices sandwich bread
- 6 slices bacon
- 6 oz sliced deli turkey breast
- 4 leaves romaine or iceberg lettuce
- 1 medium tomato, sliced ¼ inch thick
- 1 ripe avocado, pitted and sliced
- 4 tbsp vegan mayonnaise
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or 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 in a toaster or under the broiler until golden and firm enough to hold the layers without going soggy.
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