This tall stacked Vegan California Club Sandwich is filled with vibrant, flavorful, healthy ingredients. I’ve added a few predictable “club” ingredients like three slices of toasted bread, tomato, tempeh “bacon” and creamy vegan mayo – plus a few curve ball ingredients as well. Like juicy sumo tangerine slices and perky sauerkraut.
I adore Club Sandwiches. They are the perfect sunny afternoon lunch. And building club sandwiches reminds me of the simple joy of *building things* – like stacking blocks as a kid. Or building sand castles at the beach. Only this creation is edible. I get to stack toppings – as high as I wish.
If I dream it, I can build it. And that phrase applies to more than just club sandwiches. Takeaway life lesson built into lunch 🙂
Kathy’s California Club Sandwich
I think you all know how to stack a sandwich – so I’ll just give you the ingredients I used and let you go to work in the kitchen!..
Toasted Light Rye Bread
Sumo Tangerine slices (a juicy, sweet variety of citrus – tastes like a giant satsuma)
vegan tempeh bacon (you can buy pre-flavored tempeh bacon or make your own with my recipe)
spicy brown mustard
missing but loved: sprouts!
That’s my club! What do you like to stuff in your club???
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