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Vegetarian Club Sandwich

A nutritious and balanced take on a classic favorite, this Vegetarian Club Sandwich includes fresh vegetables, protein-rich ingredients, and delicious spreads, making it perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Healthy, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Spreads
  • 1 15-ounce can white beans, drained and rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1 medium lemon, juiced
  • 2 cloves garlic minced
  • ΒΌ teaspoon salt
  • to taste freshly ground black pepper
  • 3 to 4 sun-dried tomatoes
Main Ingredients
  • 8 slices multigrain bread, toasted
  • several handfuls watercress
  • 3 tomatoes, thinly sliced
  • 1 small cucumber, thinly sliced
  • 2 small avocados, thinly sliced
  • 8 ounces marinated tempeh strips

Method
 

Make the Sandwich Spreads
  1. In a blender or small food processor, add the drained and rinsed white beans along with olive oil, lemon juice, garlic, salt, and pepper. Blend until the mixture is smooth, adding 1 to 2 tablespoons of water if necessary.
  2. Scoop out half of this bean spread and set it aside.
Create the Sun-Dried Tomato Spread
  1. Add the sun-dried tomatoes to the blender with the remaining half of the white bean mixture and blend until smooth, adding water if needed to achieve the right consistency.
Assemble the Sandwiches
  1. Take four slices of toasted multigrain bread and spread a generous layer of the white bean spread on each slice.
  2. Layer on marinated tempeh strips, followed by watercress, tomato, cucumber, and avocado.
  3. Top with another slice of bread with spread and repeat layering if desired.
Serve
  1. Cut the sandwiches in half or quarters as preferred and enjoy!

Notes

Store leftover sandwiches in an airtight container in the refrigerator for up to three days. Assemble without spreads or avocados if not consuming immediately.