This Ultimate Club Sandwich is a stacked, hearty vegan take on the classic — crispy tempeh “bacon,” creamy avocado, melty vegan cheese, crisp lettuce, and ripe tomato between toasted whole-grain bread. I make this when I want something filling that still feels fresh; it’s one of my go-to lunches for busy weekends. If you like simple, reliable recipes, this is built to be assembled fast and tasted even faster. Try a bright porridge for a plant-powered breakfast that pairs well with morning sandwich prep.
Why Make This Recipe
- Big, layered flavor: salty, smoky tempeh and tangy vegan mayo balance creamy avocado and juicy tomato.
- Good nutrition: tempeh adds plant protein and fermented benefits, avocado supplies healthy fats, and whole-grain bread gives fiber.
- Fast and flexible: you can prep the tempeh and mayo mix ahead, then assemble in 10 minutes.
- Great for gatherings: make halves or cut into quarters for a picnic or casual party platter.
- Personal note: I love this one because it satisfies the “I want a huge sandwich” urge without feeling heavy — the veggies keep it bright. A light vegan dessert finishes the meal beautifully.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 10 minutes (pan-fry tempeh and toast bread)
- Total time: 25 minutes
- Servings: 2 large club sandwiches (4 stacked halves)
- Difficulty: Easy
- Method: Quick marinate + pan-fry tempeh, toast bread, assemble layered sandwich with spreads and fresh veg. Pairing idea: serve with a warm fall side for seasonal flair.
My Experience Making This Recipe
On my first test I over-marinated tempeh and got it slightly too salty; I reduced the soy and added maple to balance. I also found toasting the bread in the same pan (low oil) picks up flavor and saves dishes. Once I dialed the balance, the assembly was repeatable and crowd-pleasing.
How to Make Ultimate Club Sandwich
Start by slicing 6 ounces tempeh into 6–8 thin strips and marinating for 5–10 minutes in 1 tbsp soy sauce (or tamari), 1 tsp maple syrup, 1 tsp smoked paprika, and 1 tbsp olive oil. Pan-fry the tempeh in a nonstick or cast-iron skillet over medium-high (about 375°F surface temperature) for 2–3 minutes per side until browned and slightly crisp. Toast 8 slices whole-grain bread until golden (use a toaster or 375°F oven for 4–6 minutes). Build each sandwich: spread 1 tbsp vegan mayo mixed with 1 tsp Dijon on each slice, then layer tempeh, 2 slices vegan cheese, 1/2 avocado (sliced), 3–4 tomato slices, and butter lettuce. Stack two slices of filled bread per sandwich and secure with toothpicks; cut on the diagonal and serve.
Expert Tips for Success
- Press and slice tempeh thinly to get quick, even browning and crisp edges — thicker pieces stay chewy. Roasting tips you’ll use again for other veggies.
- Dry the tomato slices on a paper towel for 1 minute if your tomatoes are especially juicy — it prevents soggy bread.
- Use a cast-iron or heavy stainless skillet to achieve deep browning at medium-high heat without burning.
- Toast the bread right before assembly and, if transporting, place lettuce between cheese and tomato to shield bread from moisture.
- Make a quick smoky mayo (vegan mayo + 1 tsp smoked paprika + 1 tsp lemon) to unify flavors and add acidity.
How to Serve Ultimate Club Sandwich
- Serve with a crisp green salad dressed simply with lemon and olive oil for a light contrast.
- Offer kettle chips or oven-baked sweet potato fries for a picnic-style meal.
- Cut into quarters and secure with cocktail picks for party platters or game-day snacks.
- Plate on a wooden board and garnish with sprigs of parsley and pickles for a deli-style presentation.
Storage and Reheating Guide
Store components separately for best texture: tempeh and sliced veg in airtight containers in the fridge for up to 3 days; mashed or sliced avocado will brown faster — reserve it for same-day use. Assembled sandwiches keep in the fridge for up to 24 hours if wrapped tightly in parchment and foil. To reheat tempeh, warm in a 350°F oven for 6–8 minutes or in a skillet for 2–3 minutes per side; avoid microwaving assembled sandwiches — it makes bread soggy. You can freeze cooked tempeh wrapped airtight for up to 1 month; thaw overnight in the refrigerator before reheating.
Recipe Variations
- Gluten-free: use sturdy gluten-free bread slices and tamari instead of soy.
- Lower-fat: skip vegan cheese and use 1–2 tbsp mashed avocado as the binder.
- Tofu option: press extra-firm tofu, slice thin, marinate longer (15–20 minutes) and pan-sear for a milder protein substitute. Try a fruity cobbler for a summer picnic menu.
- Extra smoky/BBQ: swap smoked paprika for 1 tsp liquid smoke and add 1 tsp maple for a BBQ tempeh “bacon.”
Nutritional Highlights
- Protein: tempeh provides ~15–20 grams protein per 3.5 oz serving, making the sandwich satisfying.
- Healthy fats and fiber: avocado and whole-grain bread supply monounsaturated fats and dietary fiber.
- Allergens: contains soy (tempeh, some vegan mayos), gluten (unless using GF bread), and possibly tree nuts if your vegan mayo includes them. Adjust portions — one sandwich is a large main course for most adults.
Troubleshooting Common Issues
- Soggy bread: prevent by toasting bread well and placing lettuce or cheese between wet items and bread.
- Tempeh too bitter or crumbly: steam tempeh 5 minutes before marinating to mellow bitterness, then slice thin and marinate briefly.
- Uneven toasting: use a skillet or oven to get consistent color if your toaster heats unevenly; flip halfway through if using a pan.
Frequently Asked Questions
Q: Can I make the tempeh ahead and reheat for quick assembly?
A: Yes — cook tempeh, cool to room temperature, and refrigerate up to 3 days. Reheat in a 350°F oven for 6–8 minutes or in a skillet for 2–3 minutes per side to regain crispness before assembling.
Q: What’s the best vegan mayo substitute if I avoid processed condiments?
A: Use smashed silken tofu blended with 1 tsp lemon, 1 tsp Dijon, and 1 tbsp olive oil to get a creamy binder. Add a pinch of salt and a little maple to balance flavor.
Q: How do I keep avocado from browning if I need to prep ahead?
A: Slice and toss avocado with a little lemon juice, then wrap tightly in plastic touching the surface. For longer hold, prep avocado the day of serving.
Q: Is tempeh the best protein choice or should I use seitan?
A: Tempeh gives firm texture, good fermentation benefits, and soy protein. Seitan has a chewier, more “meaty” bite but contains wheat gluten; choose based on dietary needs and desired texture.
Conclusion
This Ultimate Club Sandwich brings a balanced, satisfying vegan meal to your table with simple techniques and flexible components. If you’re exploring more vegan dining options or want local inspiration to pair with this sandwich, check out Best Vegan food in Seattle, WA | The Wayward Vegan | Vegan food ….
Ultimate Club Sandwich
- Total Time: 25 minutes
- Yield: 2 large club sandwiches (4 stacked halves)
- Diet: Vegan
Description
A hearty vegan club sandwich featuring crispy tempeh ‘bacon’, creamy avocado, melty vegan cheese, fresh lettuce, and juicy tomato on toasted whole-grain bread.
Ingredients
- 6 ounces tempeh
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 8 slices whole-grain bread
- 1 tablespoon vegan mayo
- 1 teaspoon Dijon mustard
- 2 slices vegan cheese
- 1/2 avocado, sliced
- 3–4 slices tomato
- Butter lettuce
Instructions
- Slice tempeh into 6–8 thin strips and marinate for 5–10 minutes in soy sauce, maple syrup, smoked paprika, and olive oil.
- Pan-fry the tempeh over medium-high heat for 2–3 minutes per side until browned and slightly crisp.
- Toast the bread until golden (about 4–6 minutes in a toaster or oven at 375°F).
- Spread vegan mayo mixed with Dijon on each slice of toasted bread.
- Layer each sandwich with tempeh, vegan cheese, sliced avocado, tomato slices, and butter lettuce.
- Stack and secure with toothpicks, cut on the diagonal, and serve.
Notes
For best texture, store components separately and only assemble shortly before serving. Try adding a quick smoky mayo for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Pan-frying and assembly
- Cuisine: Vegan