A meal that tastes better when cut in half

New York club sandwich

The club sandwich may have originated at the Union Club of New York City and it goes back as far as 1889.

The classic recipes called for graham bread, layer of poultry and vegetables, usually lettuce and tomatoes. Historically, as it was a clubhouse bar snack and often served in gambling clubs, the sandwich for sliced and held together with cocktail sticks for an easy bite between bets.  



Prep time

10 minutes

Total time

10 minutes


  • 6 slices of graham bread
  • 4-6 Plantcraft herb deli slices
  • Iceberg lettuce
  • 2 large tomatoes
  • Plant based mayonnaise
  • 8 wooden/bamboo cocktail sticks


Toast the bread. Cut the lettuce leaves and form 4 neat stacks. Thinly slice the tomatoes.

To assembly a double decker club, arrange 3 slices in a row. Spread each with vegan mayo. Place a lettuce stack on the first bread, then layer on the tomatoes, and finish with the vegan deli sliced. Salt and pepper to taste. Repeat with the second slice, then carefully add the second slice on top of the first. Finally, top with the third slice, with the mayo facing down.

Using a breadknife, cut each sandwich diagonally into 4 triangles, and secure the centre with a cocktail stick.

For a traditional snack, serve warm with coleslaw or potato salad, and a side of pickle.

Did you make this recipe?
Post it and use the hashtag #plantcraftfoodrecipes so we can see them!