Sandwiches are one of my absolute favourite things to eat! So you bet I'm going to devour one of these on national sandwich day this Sunday. Maybe I'll even go for seconds! This looks and tastes just like a classic clubhouse sandwich but without the greasy meat. Get your choice of hearty bread and start stacking this baby with all the fixins'.
mushroom bacon ingredients:
1 portobello mushroom, thinly sliced
1/4 C tamari (can sub soy sauce)
1/4 C water
2 tbsp maple syrup
2 tbsp liquid smoke
1/2 tsp smoked paprika
Preheat oven to 325 F.
In a mixing bowl whisk together tamari, water, maple syrup, liquid smoke, and smoked paprika. Thinly slice the portobello mushroom then place the slices in the bowl with the marinade coating all sides.
Place onto a parchment lined baking sheet and bake for 15 mins then remove the baking sheet from the oven and flip the slices and brush some remaining sauce on them. Bake for another 15 mins. While the mushroom bacon is cooking you can prep the remaining sandwich ingredients.
sandwich ingredients (makes 2):
2 PC blue menu vegetarian chicken breasts (or vegan chicken strips of your choice!)
1 tsp oil (for frying chicken)
6 slices bread
1/4 C vegan butter
1/3 C vegan mayo
4-5 pieces iceberg lettuce
4 tomato slices
2 pickles, quartered
ground pepper to taste
Over medium heat brown the vegetarian chicken breasts in a pan with 1 tsp of oil. Should take 5-6 mins. Slice the cooked breasts into strips.
Toast the 6 slices of bread and butter them while still warm.
To assemble one sandwich add some mayo to the bottom slice, then add a couple pieces of ice berg lettuce, and then sliced chicken. The middle piece of bread should have mayo on both sides. Then stack 2 tomato slices, add ground pepper to taste, place half the mushroom bacon on top, and then the last piece of bread with more mayo on the inside.
Slice 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!