Veg Club Sandwich Recipe

Prepare vegetables and eggs

Wash the tomato, cucumber, and lettuce. Slice the tomato into 6 thin rounds. Thinly slice half the cucumber into 6 rounds. Tear or trim lettuce leaves to sandwich-friendly size. Peel the hard-boiled eggs and slice each into 6 thin slices.

Slice onion and avocado

Thinly slice 1/4 medium red onion into rings or half-rings. If using avocado, thinly slice the half avocado and toss lightly with 1/2 tsp lemon juice to prevent browning.

Prepare bread

Lightly butter or brush both sides of the 6 bread slices with the vegetable oil or melted butter (about 2 tsp total). Toast the slices in a skillet over medium heat or in a toaster until golden and just crisp, about 1-2 minutes per side in a skillet or 3-4 minutes in a toaster. Transfer to a plate and keep warm.

Make sandwich spread

In a small bowl combine mayonnaise (4 tbs), Dijon mustard (1 tsp), lemon juice (1 tsp), salt (3/4 tsp of the 1 tsp), and black pepper (1/4 tsp of the 1/2 tsp). Whisk until smooth. Taste and adjust salt/pepper; reserve the remaining 1/4 tsp salt and 1/4 tsp pepper for seasoning vegetables. If you like heat, stir in red chili flakes (0.25 tsp).

Layer and assemble club

Layout three toasted bread slices in a row. Spread about 1 tablespoon of the mayonnaise mixture on one side of each slice (reserve around 1 tablespoon for a finishing smear). On the first slice, place 2 lettuce leaves, 3 tomato rounds (season lightly with a pinch of reserved salt and pepper), and 3 egg slices. Top with the second slice of toast, spread-side down, then spread 1 tablespoon spread on the top of that slice. On this middle slice, arrange the cucumber rounds, 3 cheese slices (or folded if large), red onion slices, and pickle slices if using. Top with the third slice of toast, spread-side down. Press gently to compact.

Optional crunch

If you like a crunchy layer, add a thin layer of potato chips between the cheese/onion layer and the top bread slice before adding the final slice.

Finish and cut

Spread the remaining mayonnaise mixture on the top surface and place remaining lettuce leaf and avocado slices if using. Using a sharp knife, cut the triple-decker sandwich diagonally into quarters (or halves), and secure each quarter with a toothpick if desired. Serve immediately with extra chips or pickles on the side.