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.
Table of Contents
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.
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.
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.
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.
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.
4. Mix well and set aside. You can also refrigerate the mixture for about 30 minutes. Cover the bowl with a lid and refrigerate.
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.
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
8. Add the aromatics:
- ¼ cup of finely chopped onions
- ⅓ cup of finely chopped tomatoes
- 1 tablespoon of chopped coriander leaves (cilantro)
9. Add ⅓ cup of water.
Tips: Add less or more water if necessary. The mixture should have a smooth consistency.
10. Mix well and make a smooth batter without any lumps.
4. Making Besan Chilla for Club Sandwich
11. Heat a well seasoned skillet or shallow frying pan and spread the oil on the tawa.
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.
13. Cook chilla on a low to medium heat. Once the top cooks, drizzle some oil on it and spread it with a spoon.
14. Once the base is crispy and golden, flip the chilla and cook on the other side.
15. Cook until golden spots appear on the second side.
16. Remove and set aside.
17. Repeat the previous steps with the rest of the batter and set the chillas aside.
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.
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.
20. Then spread softened butter lightly on all the slices of bread.
21. Spread a thin layer of the prepared green chutney over the butter on the toasted bread slices.
22. Place 3 to 4 thin slices of cucumber and tomatoes.
23. Sprinkle black pepper powder, chaat masala powder and salt on top of the cucumber and tomato slices.
24. Spread butter and green chutney on another toast. Place the side with these spreads on top of the cucumbers and tomatoes.
25. Spread softened butter on top of this slice.
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.
27. Cover with a third bread slice with the side having the chutney and butter face the cheese slaw stuffing.
28. Spread butter on this slice too.
29. Place the besan chilla on the toast.
30. Cover with the final slice of toast. Then slice the sandwich into rectangles or triangles using a sharp knife.
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.
- 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.
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.
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.
I used multi-grain bread to make this sandwich. It includes flaxseeds, sunflower seeds and pumpkin seeds.
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For making besan chilla (gram flour pancakes)
- ½ cup gram flour (besan)
- ¼ cup finely chopped onions or 1 small-sized onion
- ⅓ cup finely chopped tomatoes or 1 small to medium-sized tomato
- 1 tablespoon chopped coriander leaves (cilantro)
- ⅛ teaspoon carom seeds (ajwain)
- ⅛ teaspoon turmeric powder
- ⅛ teaspoon red chili powder or cayenne pepper
- ⅛ teaspoon Garam Masala
- ⅓ 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
- ⅓ cup grated cabbage
- ⅓ cup finely chopped capsicum (green bell pepper) or any colored bell pepper
- ⅓ 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
- 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)
This Club Sandwich post from the archives, first published in November 2016 has been updated and republished on 27 October 2021.