Vegetarian Club Sandwich
Submitted by peggy1
A stacked veggie club sandwich with broth-sauteed mushrooms, crisp cucumbers, sprouts, tomato, and low-fat cheese on triple-decker toast. Ready in 20 minutes.
YIELD
1 servingsPREP
10 minCOOK
10 minREADY
20 minForget the deli counter. This triple-decker vegetarian club sandwich stacks up with sauteed mushrooms and onions, crisp cucumber slices, juicy tomatoes, crunchy sprouts, and melty low-fat cheese between three slices of golden toast.
The secret move? Cooking the mushrooms in vegetable broth instead of butter. You get all that savory, earthy depth without the extra fat.
A smear of spicy mustard and fat-free mayo ties it all together.
Built for one, devoured in minutes, and honestly better than half the club sandwiches you’d pay twelve bucks for at lunch.
Chef Tips
- Drain the sauteed mushrooms on a paper towel so they don’t make the toast soggy.
- Slice your tomatoes and cucumbers thin so the layers stay stable and the sandwich holds together.
- Use a sturdy bread like sourdough or whole wheat that can stand up to the stacking.
Ingredients
Directions
Toast 3 slices of bread.
In a skillet, heat a little vegetable broth (about ¼ cup) and cook sliced mushrooms and onions on high heat til done.
Let them drain on a paper towel.
Coat each slice of bread with fat free mayo or salad dressing and spicey mustard.
Layer thinly sliced tomatoes cucumbers, low fat cheese, sprouts and yer mushrooms and onions.
If lettuce ever gets back down into the price range of we lumpin’ proletariats, add some of that.
Cut into quarters and eat it slowly with great relish in front of some skinny hamburger and fries eater.
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