Vegan Club Sandwich with Arugula

Everyone's welcome to join this vegan club

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Legend has it that the club sandwich was invented around 1894 at the exclusive Saratoga Club-House and it became a national food trend – the cloud bread of its day – after being served at the 1904 World’s Fair. Multi-layer club sandwiches have been a staple of catering trays and hotel room service menus pretty much ever since. These multi-meat, mayonnaise-swiped bites aren’t exactly veggie-friendly, so we’ve whipped up our own vegan club sandwich recipe for you here.

This take is a bit lighter than the triple-decker original and handful of arugula adds a pleasant freshness. Use your favorite packaged faux-meats or experiment with tempeh and tofu if you prefer something that doesn’t resemble deli slices.

More Related Recipes to Try Next:
Chipotle-Marinated Grilled Portobello Mushroom Sandwiches
Mushroom Pita Sandwiches
Open-Face Tomato-Basil Sandwiches

Vegan Club Sandwich with Arugula



  • 1/2 cup vegan dressing/sandwich spread, such as Follow Your Heart Vegenaise
  • 1/4 cup chopped arugula
  • 12 slices toasted whole-wheat sourdough bread, divided
  • 1 cup radish sprouts
  • 2 medium tomatoes, sliced 1/2-inch thick (8 slices)
  • 8 slices meatless low-fat bacon strips, cooked
  • 1 avocado, peeled, halved, and sliced
  • 12 slices meatless deli-style smoked chicken


1. Combine sandwich spread and arugula in medium bowl. Spread on 4 slices toasted bread.

2. Divide radish sprouts over sandwich spread. Top each with 1 tomato slice and 2 bacon strips. Add a second layer of toast to each sandwich, and top each with 1 more tomato slice, then avocado and smoked chicken. Spread remaining sandwich spread over remaining 4 toast slices, and place over chicken. Secure sandwiches with decorative toothpicks, and cut into 4 triangles.

Nutrition Information

  • Serving Size 1 Sandwich
  • Calories 628
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 30.5 g
  • Fiber Content 10 g
  • Protein Content 24 g
  • Saturated Fat Content 3.5 g
  • Sodium Content 763 mg
  • Sugar Content 9 g
From 2008