Veggie Club Sandwich

Sandwiches, Vegetarian

Veggie Club Sandwich

Club sandwiches should be on that VH-1 show Where Are They Now? because I haven’t seen one grace any sort of menu anywhere for a very very long time. I think it’s because they’re super 90s, like Nirvana and Blossom and no one really wants to remember. Except me.

I love a club sandwich. And I like the classic version, with its barely toasted bread, slices of Swiss cheese, turkey and bacon AND iceberg lettuce and slices of tomatoes. My favorite part is when they were cut into triangles and held together with toothpicks (see: around da stadium).

This version is a little different. The turkey and bacon have vanished and been replaced with ribbons of zucchini, carrots and sprouts. I know. You’re either shaking your head or you’re super stoked and want to try. I’m crossing my fingers it’s the latter.

Veggie Club Sandwich

My favorite part of about the sandwich is the slice in between the two top slices. It’s a requirement. Another requirement: a toothpick, which unfortunately isn’t in these photos but is in the stadium.

Veggie Club Sandwich

Veggie Club Sandwich

This sandwich is the perfect combo of soft (bc of the cheese and bread) and super crunchy and refreshing tasting. The herb mayonnaise adds a nice bit of freshness and moistness (sorry!).

It tastes like health…but with carbs.

Happy Super Bowl Sunday (or whatever!)

Veggie Club Sandwich

Veggie Club Sandwich

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: 4 very large sandwiches


  • 1/4 cup mayonnaise
  • Handful of Italian parsley, minced
  • Handful of chives, minced
  • Salt
  • 1 loaf of bread of choice, I used seven-grain, lightly toasted
  • 1 zucchini, ribboned with a vegetable peeler
  • 2 avocados
  • 2 carrots, peeled and sliced
  • 1 cup sprouts
  • 2 ounces Swiss cheese
  • Cornichons, for garnish


  • Mix together the mayonnaise, minced Italian parsley and chives and pinch of salt.
  • Smother the mayonnaise on a few slices of lightly toasted bread. Make layers, starting with the cheese, carrots, ribbons of zucchini, avocado, a pinch of salt on the avocado and then sprouts. Add a third layer. Repeat until you’ve worked your way through all of the sandwiches. Slice up and top with a toothpick with a cornichon on top.
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  • Reply Angela - Patisserie Makes Perfect February 5, 2016 at 1:16 am

    This looks like the best sandwich ever, I need to start making this for my packed lunch at work. You always have such lovely looking bread on here too.

    I am salivating and it’s only 9.15am! It’s so close to breakfast, I shouldn’t want more food already!

  • Reply Miranda | Miranda's Notebook February 5, 2016 at 1:21 am

    You’re right – I haven’t seen a club sandwich on a menu for ages, which is a shame because I love them too! A traditional one with chicken is my favourite, but I love the sound of this veggie one too! xxx

  • Reply Carla February 5, 2016 at 4:22 am

    This looks delicious. I need to make one ASAP. There is a diner style restaurant in South Tampa called Daily Eats. They have a blackened ahi tuna club sandwich that is to die for and the best shakes in the city. If you make it to Tampa ever, that’s your place. 😉

  • Reply Michelle || Hummingbird High February 5, 2016 at 5:51 am

    this is pretty much the prettiest veggie sandwich i’ve ever seen. who knew that was a thing.

  • Reply Libby February 5, 2016 at 8:51 am

    You happened upon the perfect way to cut cucumbers for a sandwich! This looks glorious.

  • Reply Evelyn February 5, 2016 at 9:33 am

    Looks great to me!! who needs turkey or bacon?!?! actually j/k on the bacon, bacon is always needed. In general if it has avocado and cheese, you sort of forget about everything else 🙂 Can’t wait to try it!

  • Reply Alice February 5, 2016 at 12:08 pm

    Veggie sandwiches are the best ever, especially when everything is as neatly sliced as it is in your sandwiches. Yum!

  • Reply Samantha @ What's Up, USANA? February 5, 2016 at 12:36 pm

    this looks lovely 🙂 and super yummy

  • Reply Karen Hilliard February 5, 2016 at 2:09 pm

    I’ve got just the thing, I just made ten grain cereal bread, and some refrigerator dill pickles. Since I sliced them thin they will work great! I happen to have a mango I’d better use so that sounds like a great addition as well.
    Thanks for the idea!

  • Reply Kari February 5, 2016 at 3:55 pm

    Avocado and cucumber will always be a win in my book!

  • Reply lynn @ the actor's diet February 6, 2016 at 9:35 pm

    I really miss Where are They Now!

  • Reply Tess February 20, 2016 at 8:03 am

    I am not a big mayo fan. To resolve the loss of moisture conundrum but providing the bonus of keeping those slices of avocado from squeezing out, I would slightly mash the avocado and use that as a bread spread. Or use a spicy hummus instead. At any rate, I was just thinking that I hadn’t made one of these in years and you’ve inspired me to do so today. Thanks!

    • Adrianna Adarme
      Reply Adrianna Adarme February 20, 2016 at 11:58 am

      I think those are two great ideas! I love hummus on sandwiches.

  • Reply Ana @ Ana's Rocket Ship February 27, 2016 at 8:22 am

    I’m super stoked and want to try!!!! I’ve known my Dad to have them when we’re eating out – but I never have because – not veggie! These just look SO AWESOME though!

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