Maybe you’ve already eaten today’s Sunday Sandwich on a trip through the U.S. in some hotel, hostel or motel. Yes, it’s all about the Club Sandwich!
Say Hello to: Club Sandwich
About the how and why: You’ve probably learnt from our last Sandwich Sunday episodes that there’s almost never a clear origin story of a sandwich. It’s the same with the Club Sandwich, that was first mentioned on a restaurant menu around 1900 – but who invented it? Many of the theories point towards New York, so maybe it was the „Union Club of New York City“ that offered a„Union Club sandwich“, but was it the first one? Or was it this gambling club in Saratoga Springs that (FUN FACT!) invented the potato chip?
What's usually on it: The Club Sandwich is way more versatile than the sandwiches we’ve introduced so far. The classic features roasted white bread, mayonnaise, iceberg lettuce, bacon and tomatoes, but there are also options with chicken breast, turkey and cheese and even vegetarian versions with spinach or avocado. Instead of mayonnaise you also find mustard or honey-mustard sauce on it.
How we do it: Since there are several Club Sandwich options on the market, we chose to go for a classic with some vegan features. So white bread, vegan mayonnaise, salad and tomatoes meet mustard-maple syrup sauce and eggplant bacon (find the recipe below). There were some slices Tofurky left in our fridge, so we used them as well, but feel free to go with eggplant bacon only, if there’s no Tofurky near you.
Vegan Club Sandwich
- 12 slices of white bread for toasting
- 2 romaine hearts
- 5 tomatoes
- 4 tbsp vegan mayonnaise
- 3 tbsp mustard
- 1.5 tbsp agave syrup
- 4 pickles
- 8 – 16 slices aubergine bacon
- 1 package Tofurky (optional, otherwise only use aubergine bacon)
Start by preparing our vegan aubergine bacon. You can find the recipe below.
While the aubergine slices bake in the oven, you can prepare all vegetables for the sandwich. Slice tomatoes, prepare romaine hearts and mix honey and maple syrup in a bowl.
One the aubergine bacon is done and all ingredients are prepare, you can roast the white bread. Spread vegan mayonnaise on it and top with romaine hearts, aubergine bacon and tomato slices. Add another roasted slice of white bread on it and spread it with some of your honey-maple sryup mixture, then top with romaine hears, aubergine bacon (or Tofurky, if you're using it) and more tomato slices. Finish with the last roasted slices of white bread and carefully stick a pickle on top of your Club Sandwich.
Vegan Eggplant Bacon
- 1 aubergine
- 2 tbsp soy sauce
- 2 tbsp liquid smoke*
- 2 tbsp agave nectar
- 1 tsp smoked paprika (optional)
- salt & pepper
- In a small bowl, mix soy sauce, liquid smoke, agave nectar and also add smoked paprika if you have it. Season it with salt and pepper and set aside for a moment.
- Peel an aubergine and also use your peeler to cut off real thin slices of the aubergine. Place slices on a paper towel and salt them slightly in order to "dehydrate". You will notice small drops of water on your aubergine after a few minutes. Let it rest for 10-15 minutes this way and blot salt afterwards.
- Heat up some oil in a large pan and roast your aubergine slices from both sides. This step is important for the "bacon's" texture at the end, because otherwise it might get a bit too soft in the end.
- If your slices are roasted nicely, pour over your soy sauce mix and put marinated slices on a baking paper. Roast it in the oven for about 5-10 minutes at 330°F, but better check them every other minute, because they will burn quickly and we don't want that.
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