With three layers of toasted gluten-free sourdough, crisp lettuce, juicy tomatoes, vegan deli slices and creamy mayo, this vegan club sandwich is the answer to all your gluten-free, vegan lunch prayers.
I want to know if you’re a long time vegan or vegetarian and if lunch is the meal you struggle with the most? If you answered yes and yes, we’re in the same boat! I don’t know what it is about lunch, but I always end up picking at something random and then I’m starving come 4 pm.
This recipe for a gluten-free, vegan club sandwich is part of a covert operation to up the ante on my lunch game. I love sandwiches, and I don’t make them nearly often enough!
A vegan club sandwich makes a tasty, satisfying lunch with a 10 minute turnaround time. Plus I’ve got the inside scoop on the ingredients you’ll need to make it both vegan and gluten-free with minimal effort.
What do you need to know before you make this recipe?
We’re talking about a sandwich here, there’s not much to say, but I do have one tip to help you turn this vegan club sandwich around fast.
Get your bread buttered and grilling while you wash the lettuce and slice the tomatoes, and if you don’t have a grill pan just pop the bread in the toaster, and you can skip the butter altogether.
I’ve included all the notes for this vegan club sandwich recipe at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
ingredients
- 1 – 2 tsp. non-dairy butter or margarine
- 6 slices gluten-free bread, vegan
- 1 Tbsp. vegan mayonnaise
- 1 large tomato, sliced
- 4-6 crisp lettuce leaves
- 1 tsp. dijon mustard, optional
- 6 slices vegan ham
- 6 slices vegan chicken
- salt and pepper, for seasoning
process
Butter one side of each slice of bread and toast, butter side down on a grill pan for 2-3mins or until golden brown.
Generously spread the mayonnaise over the untoasted side of one slice of bread, top with 2-3 lettuce leaves, sliced tomatoes and season with salt and pepper.
Spread a small amount of dijon mustard over the second slice of bread and place it on top of the lettuce and tomato.
Add the vegan chicken and ham slices. Generously spread mayo over the third slice of bread and place over the deli slices, toasted side up.
Cut the sandwich into quarters and skewer each quarter with a toothpick. Repeat for the second sandwich.
NOTES: Vegan Club Sandwich
Ingredients Notes
Non-dairy Butter or Margarine
I used Flora margarine which spreads easily and has a nice flavour. If you’d rather use non-dairy butter try the Flora butter or the Naturli Vegan Block.
Gluten-free and Vegan Bread
I used the BFree White Sourdough Loaf, which worked a treat for this recipe.
Vegan Mayonnaise
I absolutely love the vegan Hellman’s mayonnaise, it is indistinguishable from their original mayonnaise or try the Follow Your Heart Vegenaise.
Vegan Chicken & Ham Slices
I used the Quorn Chicken Free and Ham Free Slices, which are vegan and gluten-free.
