Name: The Ultimate Vegetarian Club Sandwich
Total time: 30 min
Ingredients: 1 Japanese eggplant, cut into 1/4-inch-thick rounds; 0.375 teaspoon kosher salt, divided; 0.375 teaspoon freshly ground black pepper, divided; Cooking spray; 2 tablespoons canola mayonnaise; 1 tablespoon stone-ground mustard; 1 tablespoon prepared horseradish; 0.333 cup pitted kalamata olives plus 1 tsp. olive brine; 8 (1/4-inch-thick) slices seeded whole-grain bread; 0.5 cup hummus; 1 cup roasted red peppers, sliced; 1 medium ripe avocado, peeled and thinly sliced; 1 Roma tomato, sliced; 2 Persian cucumbers, thinly sliced; 1 to 1 1/2 cups arugula

The Ultimate Vegetarian Club Sandwich

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Taking time and care with each component—like getting a nice char on the eggplant—is the secret to this standout sandwich.

Andrea Nguyen

Published on April 7, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

The Ultimate Vegetarian Club Sandwich recipe sliced on a cutting board — Photo: Caitlin Bensel

Active Time:

20 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

Dairy-Free Nut-Free Soy-Free Vegetarian

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Ingredients

1 Japanese eggplant, cut into 1/4-inch-thick rounds
⅜ teaspoon kosher salt, divided
⅜ teaspoon freshly ground black pepper, divided
Cooking spray
2 tablespoons canola mayonnaise
1 tablespoon stone-ground mustard
1 tablespoon prepared horseradish
⅓ cup pitted kalamata olives plus 1 tsp. olive brine
8 (1/4-inch-thick) slices seeded whole-grain bread
½ cup hummus
1 cup roasted red peppers, sliced
1 medium ripe avocado, peeled and thinly sliced
1 Roma tomato, sliced
2 Persian cucumbers, thinly sliced
1 to 1 1/2 cups arugula

Directions

Season eggplant with 1/4 teaspoon salt and 1/4 teaspoon pepper. Generously coat with cooking spray. Heat a cast-iron grill pan over medium-high. Working in batches, add eggplant, cut sides down, to pan, and grill 2 to 3 minutes, turning 1 or 2 times. Transfer to a plate; let cool.
Stir together mayonnaise, mustard and horseradish in a small bowl. Set aside. Using a small food processor, whirl the olives and brine into a spreadable puree.
Grill bread directly over a medium flame, turning often, about 1 minute to slightly char the surface and impart a bit of smokiness. Let cool briefly.
Spread about 2 tablespoons hummus on each of 4 bread slices, and top evenly with eggplant, olive puree, roasted red pepper, avocado, tomato, cucumber and arugula. Spread 1 1/2 teaspoons mayonnaise mixture on each of the remaining 4 bread slices. Sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and top the sandwiches. If you like, add a little more arugula for bite. Serve sandwiches whole or cut in half.

Nutrition Facts (per serving)

421	Calories
39g	Fat
48g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 sandwich
Calories 421
% Daily Value *
Total Carbohydrate 48g	17%
Dietary Fiber 15g	54%
Total Sugars 4g
Protein 13g	26%
Total Fat 39g	50%
Saturated Fat 2g	10%
Sodium 734mg	32%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.