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Vegan Club Sandwich

  • Prep time
    20 minutes
  • Cooking time
    10 minutes
  • 4 portions


12 slices of Campagnolo 9 Whole Grains Loaf
Vegetable-based chicken mixture:
  • 400 g of store-bought vegetable-based chicken strips
  • 2 tbsp of grilling spices (for vegetables or steak)
  • 2 tbsp of garlic powder
  • ½ cup of green onion tops, finely chopped
  • 4 tbsp of olive oil
  • 1 tsp of salt
  • Zest of one lemon
Lemon sauce:
  • ½ cup of store-bought vegetable-based mayonnaise
  • 2 tbsp of dill, chopped
  • 2 tbsp of maple syrup
  • Zest and juice of half a lemon
  • Pepper to taste
Additional ingredients:
  • 8 green onion whites cut into the width of a slice of bread and split in two lengthwise
  • 2 tbsp of vegetable oil
  • 2 tomatoes
  • 2 avocados, mashed
  • 2 cups of spinach


  1. In a bowl, combine the vegetable protein, vegetable spices, garlic powder, green onion tops, and lemon zest. Mix well.
  2. Heat the olive oil in a non-stick pan over high heat. Once the oil is hot, add the seasoned vegetable protein and cook, without stirring, for 3 to 4 minutes. Then, mix and continue cooking for another 3 to 4 minutes. Set aside.
  3. In the same pan over medium heat, add the vegetable oil and brown the green onion whites for 1 minute. When they have softened, remove from heat and set aside.
  4. In a bowl, combine all the ingredients for the lemon sauce. Set aside.
  5. Slice the tomatoes. Set aside.
  6. Toast the slices of bread.
  7. Assemble as follows: bread, lemon sauce, vegetable-based chicken mixture, green onion whites, spinach, bread, lemon sauce, tomato, mashed avocado, and finally, one last slice of bread.
  8. Insert brochette skewers or toothpicks and cut the sandwiches. Serve.

*Recipe courtesy of Ann-Rika Martin