Vegetarian Club Sandwich

This hearty club sandwich is one of my favorite lunch recipes! A creamy spread and lots of veggies perfectly accent smoky marinated tempeh strips.

Tempeh Vegan Club Sandwich on a plate

Someone recently asked me – when do you use tempeh? I responded with, “when I’m tired of tofu and chickpeas… that’s when it’s tempeh time :)” To be honest, no one really knocks down my door begging for more tempeh recipes, but since that interview, I’ve had it on the brain. Tempeh is delicious, so let’s make a club sandwich with it!

Tempeh Recipe Ingredients

Club Sandwich “Meat”

The marinade I created for the tempeh is a smoky mixture that includes tamari or soy sauce, maple syrup, ground cumin, and smoked paprika. When you first mix this together, the flavor is going to be very (very) salty and pungent, but since plain tempeh starts out with literally ZERO flavor, it’ll all balance out in the end.

Speaking of things that aren’t bland, we’re partnering with eureka!® Organic Bread on this post. (You might remember this springy edamame sandwich from last year!). Their bread is seriously tasty. It’s vegan, non GMO, and full of good-for-you grains and seeds. Most importantly, it’s soft, chewy and delicious.

How to cook tempeh Tempeh sandwich recipe components

How to Make A Great Club Sandwich

Once your crispy, golden brown cooked tempeh is ready, it’s time to load up your sandwich! Instead of mayo, I slathered this vegan sandwich with 2 flavorful spreads. The first is a lemony garlic white bean spread. The second is a sun dried tomato spread that I made by blending half of the original white bean spread with a few sun dried tomatoes. Of course, if you happen to have hummus on hand, you could use that in place of both.

I stacked my sandwiches with peppery watercress, crisp cucumber slices, and ripe avocado slices. You can see that there are some carrots up there in my prep photos, but once I started building my sandwich, I got a little carried away with avocado slices and they didn’t fit. Obviously, feel free to build your sandwiches however you like!

Tempeh Vegan Club Sandwiches

If you loved this club sandwich recipe…

Try these healthy lunch ideas, vegan recipes, and more tempeh recipes next!


Vegetarian Club Sandwich

 
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This smoky tempeh club sandwich is the ultimate lunch! Top it with your favorite veggies, and enjoy.
Author:
Recipe type: Main dish
Serves: 4
Ingredients
  • 8 slices Multigrain Bread, toasted
  • Several handfuls of watercress
  • 3 tomatoes, thinly sliced
  • 1 small cucumber, thinly sliced
  • 2 small avocados, thinly sliced
Smoky Marinated Tempeh
  • 1 (8-ounce) package tempeh, sliced into about 15 slices
  • ¼ cup tamari
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoon rice vinegar
  • 2 tablespoon maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Freshly ground black pepper
White Bean & Sun-Dried Tomato sandwich spreads
  • 1 (15-ounce) can white beans, drained and rinsed
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 medium lemon
  • 2 garlic cloves
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 3 to 4 sun-dried tomatoes
Instructions
  1. Make the marinade. In a small bowl, whisk together the tamari, olive oil, rice vinegar, maple syrup, cumin, paprika, and several grinds of pepper. Place the tempeh in a shallow dish and pour the marinade on top. Gently flip the tempeh pieces to make sure all sides are coated with the marinade. Marinate in the fridge for at least 30 minutes.
  2. Make the sandwich spreads. In a blender or small food processor, make the White Bean spread by pureeing the white beans, olive oil, lemon juice, garlic, salt and pepper. Blend until smooth, adding 1 to 2 tablespoons of water if necessary to blend. Scoop out half of the puree. Make the Sun-Dried Tomato spread by adding the sun-dried tomatoes to the blender. Blend again, adding 1 to 2 tablespoons of water if necessary to blend.
  3. Preheat the oven to 425°F and line a baking sheet with parchment paper. Remove the tempeh from the fridge and place the strips on the baking sheet, reserving the remaining marinade. Bake for 10 minutes, remove from the oven, brush the tempeh with more marinade, and bake 5 to 10 minutes, or until dark brown around the edges.
  4. Assemble 4 sandwiches with the bread, spreads, tempeh, watercress, tomato, cucumber, and avocado.

This post is sponsored by eureka! Organic Bread.

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A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.