clubhouse sandwich

vegan clubhouse sandwich_hot for food

Sandwiches are one of my absolute favorite 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.

This angel of a sandwich is stacked with fresh tomato slices, crispy lettuce, faux meat (that you’d barely know is vegan!), and mushroom bacon. That’s right! I even veganized one of the most crucial ingredients on this clubhouse sandwich! I’ve used mushroom bacon in other recipes, but if it’s your first time trying it you’ll be blown away by how tasty it is. Get your choice of hearty bread and start stacking this baby with all the fixin’s. Don’t forget a pickle spear on the side! 

vegan clubhouse sandwich recipe hot for food

vegan clubhouse sandwich_hot for food
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clubhouse sandwich

This is a classic clubhouse made meatless with pre-made vegan chicken and mushroom bacon. Stacks on stacks of wholesome of vegan goodness!

Course Main Course
Cuisine American
Keyword lunch, mushroom bacon, sandwiches, vegan chicken, vegan mayo
Prep Time 23 minutes
Cook Time 36 minutes
Total Time 59 minutes
Servings 2 sandwiches
Author Lauren Toyota


mushroom bacon


  • 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


  1. Preheat oven to 325°F.

  2. To 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.

  3. Place 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.

  4. Over 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. 

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

  7. 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!

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