I found this recipe from Vegetarian Times magazine but you know how club sandwiches are, the sandwich is packed so high and cut in small triangles so you can imagine one of those in a 2 year old’s hand! Poor Punkyroo she couldn’t get more than a corner of the bread and that’s even after I tried smooshing it down so “ok forget that” and so I modified this sandwich to my toddler’s need. THis is a very filling sandwich, served with a pickle or some homemade potato or sweet potato fries, yum! Punkyroo was eating her sandwich really good for a while and then she tore it all apart and just turned to eating the bread so in attempts to keep her on the “eat a variety” tract we made her sandwich ingredients into a face on her plate, I wish I took a picture but eh, maybe next time… so we made the sprouts the hair and on the the bread halfs the eyebrows and eyes, pickle was a nose, tomato was the mouth and the avocado in half was two ears; and she ate all the veggies after that. It was funny I realized that technically she was eating a face so the “we don’t eat anything with a face” phrase was kind on contraditory I said “we can make silly faces with our vegan food but we don’t eat anything that had a real face like piggies and cows” and it’s so cute she say “that’s gross” when we pretend to eat her toes or her side to tickler her!LOL. “no, don’t eat me, that’s gross” haha! Anyways here is the recipe for our club sandwich…
Veggie CLub (for 1 person)
- 2 slices of bread
- Personal preference of mustard and vegan mayo
- 1 slice vegan cheese
- 1/3 cup alfalfa sprouts
- 1 1/2 slices of tomato (for an even layer that covers the whole sandwich)
- 2 slices of Avocado (the small one, I can never remember the name of that type)
Toast your bread to desired crispy. Put the mayo on the bottom and mustard on top. Place sliced cheese on top of bottom piece, then add a thin layer of half the sprouts on top. Then cover the sprouts with tomato and then the same with the avocado on top of the tomato. Layer the remaining sprouts on top of avocado and top with bread. And enjoy!
*If you read my eggplant sandwich recipe you’ll notice it’s the same concept, mainly because I meant to make this but then when opening the fridge I was missing some ingredients so I made some alterations.