Vegetarian Club Sandwich

Total time25 min

Prep time15 min

Cook time10 min

Layer after layer of toasted bread comes stacked with crisp romaine, juicy tomato, and cool, creamy avocado, all brought together with a generous spread of vegan mayonnaise for that classic tangy finish. A little salt and pepper on each layer keeps the flavors bright without overpowering the fresh produce. Toasting the bread first is the real trick here — it holds firm under the stacked layers instead of going soft, so every triangle stays sturdy from first bite to last. Cut into quarters and speared with a pick, this triple-decker has all the height and texture of a classic diner club, minus any fuss. It's an easy, satisfying lunch that fits right into a vegetarian spread, and it comes together fast enough for a weekday midday meal or a picnic basket favorite.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

For the sandwich

6 slices sandwich bread
Kroger White Sandwich Bread Kroger Soft Wheat 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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!