The Club Sandwich

This is one of my favorite “go-to” foods to take to the beach because it can be made ahead and because all of my non-vegetarian family and friends love it, too. It’s that yummy!


  • 3-4 tablespoons good mayonnaise
  • 8 slices good whole grain bread, toasted
  • 4 large leaves local organic romaine leaves, torn in half
  • 8 strips meatless bacon, cooked according to package directions
  • 1 large or 2 medium local organic heirloom tomatoes, sliced
  • 1 small local red onion, sliced into rings
  • 1 medium ripe avocado, pitted and sliced
  • 1 12-ounce bag frozen meatless chicken tenders, cooked according to package directions


  1. Spread mayonnaise on one side of each slice of toasted bread. Arrange the romaine leaves on 4 slices of the toast. Arrange 2 slices of cooked meatless bacon on the romaine leaves. Then place 1-2 slices of tomato over the bacon, add a slice of onion, and place 1-2 slices of avocado on top. Divide the cooked meatless chicken evenly on top of each sandwich. Cover each sandwich with the remaining slices of toast, mayonnaise side down.
  2. Using your hand, press the sandwiches just enough so they hold together, but don’t worry if some of the ingredients slide a bit; just push them back into place. Insert two little wooden or other skewers into each sandwich, about an inch from the end, to hold it together. Then use a large, sharp knife to cut each sandwich in half on the diagonal. Enjoy it.