Clubhouse Sandwich

Clubhouse Sandwich Recipe

By Hot For Food

🔪Prep Time: 23 minutes

👩‍🍳Cook Time: 36 minutes


mushroom bacon

1 portobello mushroom, sliced into 1/4-inch thick slices

1/4 C low-sodium soy sauce or tamari

1/4 C water

2 tbsp maple syrup

2 tbsp liquid smoke

1/2 tsp smoked paprika


2 unbreaded chicken pieces (Gardein scallopini would work best)

1 tsp vegetable oil, for frying chicken

6 slices bread

1/4 C vegan butter

1/3 C vegan mayonnaise

4 to 5 pieces iceberg lettuce

4 tomato slices

2 pickles, sliced into spears

ground black pepper, to taste


1Preheat oven to 325°F.

2To make the mushroom bacon, whisk together low-sodium soy sauce, water, maple syrup, liquid smoke, and smoked paprika in a large mixing bowl. Place the slices of portobello in the bowl with the marinade coating all sides. Let it sit for 15 minutes.

3Place marinated slices onto a parchment lined baking sheet and bake for 15 minutes. Remove the baking sheet from the oven and flip the slices and brush some remaining marinade on them. Bake for another 15 minutes. While the mushroom bacon is cooking, you can prepare the remaining sandwich ingredients.

4Over medium heat, brown the vegan chicken pieces in a pan with vegetable oil. This will take about 6 to 7 minutes, if from frozen. Slice the browned chicken pieces into strips.

5Toast the 6 slices of bread and butter them while still warm.

6To assemble one sandwich, add some mayonnaise to the bottom slice, then add a couple pieces of iceberg lettuce and sliced chicken. Then place the middle piece of bread next, which should have mayonnaise on both sides. Then stack 2 tomato slices, add ground black pepper to taste, place half the mushroom bacon on top, and then the last piece of bread with more mayonnaise on the inside.

7Slice the sandwich into quarters with a sharp knife and place toothpicks in the centre of each quarter to hold the sandwich together. Serve with pickle spears and mow down!

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