Epic Roasted Vegetable Club Sandwich (Vegan) with Basil Mayo

​Roasted Vegetable Club Sandwich
We all know what goes into a classic club sandwich — three slices of toasted bread, crispy bacon, lettuce, tomato, turkey or chicken (sometimes ham), and mayo. But honestly? Even if I wasn’t vegan, I think I’d still prefer this plant-forward take. This roasted vegetable version hits all the right notes: hearty, savoury, and incredibly satisfying.

A Brief History of the Club Sandwich
The origins of the club sandwich aren’t entirely clear, but most sources trace it back to the United States in the late 19th or early 20th century.

One theory suggests it was first created at the Saratoga Club-House, a social and gambling club in Saratoga Springs, New York. Supposedly, a chef there whipped it up as a late-night snack for hungry gamblers.

Another possibility is that it came from the Union Club of New York City, a private social club for the elite. It’s believed the sandwich was a clever way to repurpose leftover roast chicken or turkey from the club’s lavish dinners.

Whichever origin story you choose to believe, the club sandwich has stood the test of time — often appearing on menus as a classic American staple, typically cut into halves or quarters and pinned with cocktail sticks.

Roasted Vegetable Club Recipe Notes

Roasted Vegetable Club Sandwich (Vegan & Epic)
This sandwich is INSANE. Roasted eggplant, bell peppers, portobello mushrooms, red onion, fresh tomato, arugula, seitan bacon, and basil mayo — all layered between slices of toasted sourdough. It’s smoky, savoury, juicy, and just packed with incredible textures and flavours.

I adapted the idea from the Rebar Modern Food Cookbook, adding my own twist with veggie bacon, a basil mayo upgrade, and a drizzle of balsamic glaze while building the sandwich.

Trust me: this roasted vegetable club sandwich is one you don’t want to miss. It’s fresh, filling, and feel-good — you deserve delicious things made with good-for-you ingredients.

Why Sourdough?
Sourdough bread is hands down the best choice here. I used a pre-sliced Ace Bakery sourdough loaf, which has beautifully oblong slices — perfect for layering. If you can’t find Ace, look for a good quality sourdough with a chewy crust and sturdy structure. Regular generic sandwich bread won’t cut it for this stacked masterpiece.

Vegan Bacon
I love the smokiness that veggie bacon adds to this sandwich. I often have homemade seitan bacon stashed in my freezer, already sliced and ready to go. But if I didn’t? No problem — I’d grab a store-bought version. There are some decent options out there these days, and many crisp up beautifully in a pan. It's faster, easier, and still totally delicious.

Basil Mayo
The basil mayo is epic here. Use it generously as you layer the sandwich, and serve extra on the side for dipping. Trust me, this is one of those condiments you’ll want to keep in your back pocket — bright, herby, creamy. I’m also imagining it alongside a big pile of roasted veggies: asparagus, radishes, zucchini… yes please.

Leftovers
If, like me, you don’t want to build all four sandwiches at once — all good. Just prep the roasted vegetables and store them in an airtight container in the fridge. Then when you're ready, you’ve got everything you need for a quick (but wildly satisfying) lunch or dinner over the next couple days.

There’s not much more to say, friends.
If you’re after the best club sandwich of your life — vegan or otherwise — this is it. I’m obsessed.
And I think you will be too.