Club Sandwich

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This scrumptious vegetarian Club sandwich with a unique twist making it different from traditional club sandwiches! It has 3 layers of fresh, delicious fillings and can be made in just about 45 minutes. Serve this tasty veg club sandwich as a snack with tomato ketchup or potato wedges.

club sandwiches squares with layers seen on a white plate with tomato ketchup

About This Club Sandwich

As a kid, I used to look forward to eating this sandwich at restaurants with my family. Vegetarian club sandwiches are served across restaurants in Mumbai and include a variety of different fillings. This recipe will help you make this tasty restaurant classic right at home.

I like to make these veg club sandwiches for special occasions and it is a family favorite. They are so easy to prepare and filled with flavor! When it comes to the filling you have a variety of options.

I like to add Besan Chilla or Tomato Omelette for the first topmost layer. The second layer has sliced cucumbers and tomatoes. While the third layer has cheddar cheese, grated cabbage and grated carrots mixed with mayonnaise (known as Cheese Slaw).

I add coriander chutney to the sandwiches for extra flavor but feel free to add mayonnaise or cheese spread instead. Be innovative and add your favorite fillings to these sandwiches.

Toast the bread to add some crispiness to this sandwich but, if you are not a fan of toasted bread then you can place the sandwiches in a sandwich maker or grill them instead.

These veg club sandwiches are such a filling and mouth-watering snack option. You can make them for kids, as an evening snack or for small parties. It’s best to serve them immediately.

Step-by-Step Guide

How to Make Club Sandwich

There are four main steps to make club sandwiches and I cover them in detail in my step-by-step photo guide.

You need to prep various elements of the sandwich like the coriander chutney, the cheese slaw, besan chilla (savory gram flour pancakes) before you assemble these sandwiches.

So lets begin, shall we?

1. Preparing Sandwich Chutney

Rinse coriander leaves with water a few times and drain the water well. Then in a blender or a mixer-grinder, add the following ingredients and blend them to a smooth consistency.

  • 1 cup of coriander leaves
  • ½ a teaspoon of chaat masala powder
  • 1 to 2 chopped green chilies (about 1 teaspoon of chopped green chillies)
  • salt to taste
  • 1 to 2 teaspoons of water or as required to make thick or medium-thick consistency

When well ground and blended, remove the chutney in a bowl and set aside.

chutney in a steel bowl

2. Preparing Cheese Slaw Stuffing

1. Shred or grate a ⅓ cup of carrot, cabbage and finely chop or mince capsicum. Feel free to blanch the cabbage if you want. You can also use any colored bell pepper instead of green bell pepper.

grated carrots, cabbage and green capsicum peppers

2. Add all veggies to a bowl. Then add ¼ cup of grated cheddar cheese or processed cheese and ¼ cup of eggless mayonnaise.

Use your favorite brand of eggless mayo or make your own. You can check my Eggless Mayonnaise Recipe that is easy to make and tastes wonderful.

mayo and grated cheese on grated veggies

3. Season with ¼ a teaspoon of black pepper and add salt according to taste preferences. I did not add salt as cheese has a natural salty flavor.

You can also add 1 to 2 tablespoons of light cream at this step.

black pepper on grated cheddar cheese

4. Mix well and set aside. You can also refrigerate the mixture for about 30 minutes. Cover the bowl with a lid and refrigerate.

mixed cheese slaw

3. Preparing Chilla Mixture

5. Add ½ a cup of gram flour (besan) into a mixing bowl. You can also use chickpea flour in place of gram flour.

gram flour in a mixing bowl

6. Add the following spices:

  • ⅛ teaspoon of carom seeds (ajwain)
  • ⅛ teaspoon of turmeric powder
  • ⅛ teaspoon of red chili powder or cayenne pepper
  • ⅛ teaspoon of garam masala powder
gram flour and spices in a bowl

8. Add the aromatics:

  • ¼ cup of finely chopped onions
  • ⅓ cup of finely chopped tomatoes
  • 1 tablespoon of chopped coriander leaves (cilantro)
gram flour, onions, tomatoes and chopped coriander leaves, salt in mixing bowl

9. Add ⅓ cup of water.

Tips: Add less or more water if necessary. The mixture should have a smooth consistency.

gram flour, onions, tomatoes, water and chopped coriander leaves in mixing bowl

10. Mix well and make a smooth batter without any lumps.

smooth chilla batter

4. Making Besan Chilla for Club Sandwich

11. Heat a well seasoned skillet or shallow frying pan and spread the oil on the tawa.

oil on a frying pan

12. Scoop up some batter in a large serving spoon, add it to the tawa and spread it to make a small-sized chilla or pancake.

chilla batter on a frying pan

13. Cook chilla on a low to medium heat. Once the top cooks, drizzle some oil on it and spread it with a spoon.

flipped chilla on tawa with drops of oil on top

14. Once the base is crispy and golden, flip the chilla and cook on the other side.

cooked chilla on frying pan

15. Cook until golden spots appear on the second side.

chilla with golden spots on frying pan

16. Remove and set aside.

cooked chilla in a plate

17. Repeat the previous steps with the rest of the batter and set the chillas aside.

many cooked chilla in plate

5. Making Club Sandwich

18. Toast 2 to 3 bread slices on a pan or skillet on a low to medium flame. You can also lightly toast them in a toaster or an oven.

bread slices on frying pan

19. Flip over each slice of bread and toast on the other side. If you want a crispier toast then toast the bread for longer.

lightly toasted bread slices to make club sandwich

20. Then spread softened butter lightly on all the slices of bread.

toasted bread slices with butter spread on them

21. Spread a thin layer of the prepared green chutney over the butter on the toasted bread slices.

green chutney on toast

22. Place 3 to 4 thin slices of cucumber and tomatoes.

thinly sliced cucumbers and tomatoes  on toasted bread

23. Sprinkle black pepper powder, chaat masala powder and salt on top of the cucumber and tomato slices.

cucumbers, tomatoes, black pepper, chaat masala powder and salt on toast

24. Spread butter and green chutney on another toast. Place the side with these spreads on top of the cucumbers and tomatoes.

first vegetable club sandwich layer

25. Spread softened butter on top of this slice.

butter on top of toast

26. Spread the cheese slaw stuffing on this slice. At this point you can also top with fresh lettuce.

Make sure to rinse the lettuce in water a few times and then pat dry with clean paper towels or run them through a salad spinner.

cheese slaw layer on toast

27. Cover with a third bread slice with the side having the chutney and butter face the cheese slaw stuffing.

third layer of club sandwich

28. Spread butter on this slice too.

butter on toast

29. Place the besan chilla on the toast.

chilla on third layer toast

30. Cover with the final slice of toast. Then slice the sandwich into rectangles or triangles using a sharp knife.

veg club sandwich assembled

31. Serve Club Sandwiches immediately with tomato ketchup, Potato Wafers, French Fries or Potato Wedges. Assemble the sandwiches these way and serve them straightaway.

You can prep the chutney a day ahead and refrigerate in an air-tight container. The cheese slaw stuffing can be also prepped ahead and refrigerated for 30 minutes in a covered container.

Toast the bread when you assemble the veg club sandwiches. If you toast them a few hours earlier, they will become chewy and dense.

club sandwiches squares in a white plate with tomato ketchup

Expert Tips

  • Spicy: If you want to turn up the heat in this sandwich then chop up some small green chilies and add them to the chilla batter. Make sure you stir the batter well so the chilies are evenly distributed and there no lumps. Alternatively, you can leave out the chilies if you don’t want a spicy sandwich.
  • Bread: I like to use multigrain bread to make these sandwiches as they are healthy and delicious but feel free to use whole wheat, brown or white bread instead. Whole wheat, brown and multigrain breads are a great healthy alternatives.
  • Variations: Another great thing about this unique club sandwich is that you can get creative with the fillings. I usually add cucumbers and tomatoes to the first layer and carrots and cabbage to the second layer but, feel free to omit any ingredient that you don’t like.
  • Substitutions: When mixing the veggies you can opt to add mayonnaise or grated cheese depending on your preference. I like to add both. Mayonnaise gives the veggies a creamy, tangy flavor while cheese will add a salty cheesy taste.


Should a club sandwich be toasted?

Yes, traditionally club sandwiches are toasted. Not toasting the bread can result in a soggy sandwich. If your club sandwich has more than one layer then make sure that you toast the slices on each slice.

What can I substitute with cabbage?

If your diet restricts you from eating cabbage then skip it. You don’t have to add cabbage to this recipe and it tastes just as delicious without it. Alternatively, you can mix carrots, lettuce and mayo or cheese to make the second layer of the vegetable filling.

What bread did you use to make this sandwich?

I used multi-grain bread to make this sandwich. It includes flaxseeds, sunflower seeds and pumpkin seeds.

More Tasty Sandwich Recipes

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club sandwiches squares with layers seen on a white plate

Club Sandwich

This scrumptious vegetarian Club sandwich with a unique twist making it different from the traditional club sandwiches! It has 3 layers of fresh, delicious fillings and can be made in about 40 minutes.
4.95 from 18 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine Indian
Course Snacks
Diet Vegetarian
Difficulty Level Moderate
Servings 3 club sandwich


For making besan chilla (gram flour pancakes)

  • ½ cup gram flour (besan)
  • ¼ cup finely chopped onions or 1 small-sized onion
  • cup finely chopped tomatoes or 1 small to medium-sized tomato
  • 1 tablespoon chopped coriander leaves (cilantro)
  • teaspoon carom seeds (ajwain)
  • teaspoon turmeric powder
  • teaspoon red chili powder or cayenne pepper
  • teaspoon Garam Masala
  • cup water or add as required
  • salt as required
  • oil as required to pan fry

Sliced veggies for first layer

  • 1 tomato – thinly sliced, medium-sized
  • 1 cucumber – thinly sliced, small to medium-sized
  • lettuce leaves as required – optional

Cheese slaw for second layer

  • cup grated cabbage
  • cup finely chopped capsicum (green bell pepper) or any colored bell pepper
  • cup grated carrot
  • ¼ cup grated cheddar cheese or grated processed cheese
  • ¼ cup Eggless Mayonnaise
  • 1 to 2 tablespoons cream – optional
  • ¼ teaspoon black pepper powder
  • 1 to 2 pinches salt – optional

For making club sandwich chutney

  • 1 cup coriander leaves (tightly packed) or ½ cup each of mint leaves and coriander leaves
  • ½ teaspoon chaat masala powder
  • 1 teaspoon chopped green chilies or 1 to 2 green chillies
  • 1 to 2 teaspoon water for blending, or add as required

Other Ingredients

  • 12 bread slices
  • Butter (softened), as required


Preparing sandwich chutney

  • Rinse coriander leaves very well with water. Drain very well.
  • Then in a small blender or mixer-grinder take the coriander leaves, chaat masala powder, green chilies and salt. Add 1 to 2 teaspoons water. Blend to a smooth and fine but thick to medium-thick consistency. Remove the chutney in a bowl and set aside.

Preparing cheese slaw stuffing

  • Grate or shred carrot, cabbage and finely chop the capsicum. You can blanch the cabbage if you want. You will need ⅓ cup each of grated carrots, cabbage and finely chopped capsicum.
  • Take the veggies in a mixing bowl. Add the grated cheddar cheese and eggless mayonnaise.
  • Season with black pepper. Add salt if you like. You can also add 1 to 2 tablespoons of light cream.
  • Mix very well and keep aside. You can keep in the fridge too for about 30 minutes.

Making besan chilla

  • Take gram flour) in a mixing bowl.
  • Add all the ground spices, chopped onions, tomatoes and coriander leaves. For a spicy besan chilla, add ½ to 1 teaspoon of finely chopped green chillies.
  • Add ⅓ cup water or add as required.
  • Mix very well and make a smooth batter without any lumps.
  • Heat a skillet or shallow frying pan. Spread some oil on the tawa.
  • Take some batter in a large serving spoon and spread to a small sized chilla.
  • Cook the chilla on a low to medium flame.
  • When the top side looks cooked, drizzle some oil on it and spread it with a spoon.
  • When the base is crisp and golden, then flip over and cook the other side too.
  • Cook till you see golden spots on the second side.
  • Remove and keep aside.
  • In the same way, prepare all the chilla and keep aside.

Making club sandwich

  • In the same pan or skillet on a low to medium heat, toast bread slices. Place 2 to 3 bread slices.
  • Turn over when one side is lightly toasted and toast the second side. You can toast the bread more if you want.
  • Then spread some butter on all the 12 toasted bread slices.
  • Spread some green chutney also on all the slices.
  • Place 3 to 4 thin slices each of cucumber and tomatoes.
  • Sprinkle a few pinches of black pepper powder, chaat masala powder and salt.
  • Place a toasted slice on top with the side having the butter and green chutney spread facing the cucumber and tomatoes.
  • Spread butter on top of this slice.
  • Spread some of the cheese slaw on this slice.
  • Cover with a third bread slice and spread butter on this slice too.
  • Now place the besan chilla.
  • Cover with the last and fourth slice.
  • With a sharp knife slice the sandwiches in four rectangle or two or four triangle pieces.
  • Serve club sandwich immediately with tomato ketchup and a side accompaniment like potato chips or wafer or french fries. 
  • Assemble all sandwiches this way and serve them immediately.


  • You can make the besan chilla spicy, by adding some green chilies. 
  • You can use whole wheat, brown, multi grain or white bread for the sandwiches. 
  • Cabbage can be blanched and then used. 
  • You can also skip cabbage and just add carrots too. 
  • To toast the bread, you can use an oven or an electric toaster.

Nutrition Info (Approximate Values)

Nutrition Facts
Club Sandwich
Amount Per Serving
Calories 659 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 50mg17%
Sodium 1510mg66%
Potassium 938mg27%
Carbohydrates 71g24%
Fiber 14g58%
Sugar 16g18%
Protein 25g50%
Vitamin A 4104IU82%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 6mg30%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 41mg50%
Vitamin D 1µg7%
Vitamin E 6mg40%
Vitamin K 50µg48%
Calcium 404mg40%
Vitamin B9 (Folate) 102µg26%
Iron 14mg78%
Magnesium 127mg32%
Phosphorus 432mg43%
Zinc 3mg20%
* Percent Daily Values are based on a 2000 calorie diet.

This Club Sandwich post from the archives, first published in November 2016 has been updated and republished on 27 October 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.

4.95 from 18 votes (15 ratings without comment)


  1. Ohhhh My my….It looks delicious,excellent photographs!!Which camera you use ??

    Want to have a bite right away…..

  2. Please can you share the recipe of lambey and bajrey qeeema kabab available for breakfast in mumbai

    1. maryam, i only cook vegetarian food at home, so thus share veg recipes. so will not be able to add the bajra keema kabab.