Vegan Club Sandwich

Total time25 min

Prep time15 min

Cook time10 min

Layers of toasted bread come together here with crisp lettuce, juicy tomato slices, and buttery ripe avocado for that classic stacked-sandwich crunch in every bite. Vegan mayonnaise gets spread generously between the layers, tying the whole build together with its rich, tangy creaminess. Toasting each slice until golden keeps the structure sturdy enough to hold up through the stack and the final diagonal cut into triangles. Sandwich picks keep everything neatly in place, making this an easy option for a satisfying lunch or a make-ahead picnic favorite. It's a great pick for a plant-based table, delivering all the textural payoff of the diner classic without missing a beat.

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Ingredients

2 servings

For the sandwich

6 slices 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 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
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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