Ultimate Vegetarian Club Sandwich

Close up image of 2 ultimate vegetarian club sandwiches staked on top of each other. It layers like this; br4ead, white bean hummus, cheddar cheese, arugula, bread, white bean hummus, yellow and red heirloom tomato slices, eggplant bacon slices, a slice of white cheddar cheese and another slice of bread.

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For the citrus pickled onions

1/2 cup very thinly sliced red onion

juice of 1 large Naval orange

juice of 2 limes

For the rosemary white bean hummus

1 (15-ounce) can Cannellini beans, rinsed and drained

1 tablespoon rosemary needles

1 clove garlic, minced

juice of half of a large lemon

salt and pepper to taste

1/4 cup olive oil

To assemble

12 slices of toasted gluten free bread

2 cups arugula dressed with 2 tablespoons Caesar dressing

4 slices Tillamook Farmstyle Thick Cut Medium White Cheddar Sliced Cheese

8 slices heirloom tomato

8 slices crispy eggplant bacon

4 slices Tillamook Farmstyle Thick Cut Sharp Cheddar Sliced Cheese


Make the citrus pickled onions

Combine the onions and citrus juices in a bowl and allow to marinate for at least 20 minutes.

Make the rosemary white bean hummus

Combine the first 5 ingredients in the bowl of a food processor then process while drizzling in the olive oil slowly. Process until smooth, season taste.

Build the Vegetarian Club Sandwich

Place a slice of toasted bread on a work surface. Spread with a layer of rosemary white bean hummus then top with a 1/4 of the dressed arugula. Top it with a slice of Tillamook Medium White Cheddar Cheese and another slice of toasted bread. Slather that bread with hummus then layer on tomato slices, citrus pickled onions, eggplant bacon and a slice of Tillamook Sharp Cheddar Cheese. Serve immediately or pack for traveling.



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