Vegan Club Sandwich
The classic club sandwich gets a fully plant-based makeover here, and the result is every bit as satisfying as the original. The real star is the tempeh bacon — thin strips marinated in tamari, maple syrup, smoked paprika, and apple cider vinegar, then pan-fried until deeply caramelized and smoky at the edges. Creamy avocado, juicy tomato, and crisp romaine round out the layers, while vegan mayo ties everything together on golden toasted bread. Building it triple-decker style means every bite hits multiple textures at once — crunchy, creamy, and savory all in the same mouthful. This recipe makes two generous sandwiches, so it's perfect for a satisfying lunch at home without a lot of fuss. Cut into quarters and secured with picks, it also looks genuinely impressive on the plate, which never hurts.
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Learn more →Ingredients
2 servings
For the tempeh bacon
- 8 oz tempeh, sliced into thin strips (about ¼ inch thick)
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tbsp olive oil
For the sandwich
- 6 slices vegan bread, such as sourdough or sandwich bread
- 3 tbsp vegan mayonnaise
- 1 large avocado, pitted and sliced
- 2 medium tomatoes, sliced
- 4 leaves romaine or butter lettuce
- salt and pepper, to taste
For serving
- 4 toothpicks or sandwich picks, for serving (optional)
Instructions
- 1
In a shallow bowl, whisk together the tamari, maple syrup, apple cider vinegar, smoked paprika, and garlic powder. Add the tempeh strips and turn to coat, letting them sit for 5 minutes while you prep the remaining ingredients.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the marinated tempeh strips in a single layer and cook for 3–4 minutes per side, until deep brown and slightly caramelized at the edges. Transfer to a plate.
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