Club Sandwich Veg Club Sandwich

About This Club Sandwich

As a kid, I used to look forward to eating this sandwich at restaurants with my family. Vegetarian club sandwiches are served across restaurants in Mumbai and include a variety of different fillings. This recipe will help you make this tasty restaurant classic right at home. I like to make these veg club sandwiches for special occasions and it is a family favorite. They are so easy to prepare and filled with flavor! When it comes to the filling you have a variety of options. I like to add Besan Chilla or Tomato Omelette for the first topmost layer. The second layer has sliced cucumbers and tomatoes. While the third layer has cheddar cheese, grated cabbage and grated carrots mixed with mayonnaise (known as Cheese Slaw). I add coriander chutney to the sandwiches for extra flavor but feel free to add mayonnaise or cheese spread instead. Be innovative and add your favorite fillings to these sandwiches. Toast the bread to add some crispiness to this sandwich but, if you are not a fan of toasted bread then you can place the sandwiches in a sandwich maker or grill them instead. These veg club sandwiches are such a filling and mouth-watering snack option. You can make them for kids, as an evening snack or for small parties. It’s best to serve them immediately.

How to Make Club Sandwich

There are four main steps to make club sandwiches and I cover them in detail in my step-by-step photo guide. You need to prep various elements of the sandwich like the coriander chutney, the cheese slaw, besan chilla (savory gram flour pancakes) before you assemble these sandwiches. So lets begin, shall we?

1. Preparing Sandwich Chutney

Rinse coriander leaves with water a few times and drain the water well. Then in a blender or a mixer-grinder, add the following ingredients and blend them to a smooth consistency.

1 cup of coriander leaves½ a teaspoon of chaat masala powder1 to 2 chopped green chilies (about 1 teaspoon of chopped green chillies)salt to taste1 to 2 teaspoons of water or as required to make thick or medium-thick consistency

When well ground and blended, remove the chutney in a bowl and set aside.

2. Preparing Cheese Slaw Stuffing

1. Shred or grate a ⅓ cup of carrot, cabbage and finely chop or mince capsicum. Feel free to blanch the cabbage if you want. You can also use any colored bell pepper instead of green bell pepper.
2. Add all veggies to a bowl. Then add ¼ cup of grated cheddar cheese or processed cheese and ¼ cup of eggless mayonnaise. Use your favorite brand of eggless mayo or make your own. You can check my Eggless Mayonnaise Recipe that is easy to make and tastes wonderful.
3. Season with ¼ a teaspoon of black pepper and add salt according to taste preferences. I did not add salt as cheese has a natural salty flavor. You can also add 1 to 2 tablespoons of light cream at this step.
4. Mix well and set aside. You can also refrigerate the mixture for about 30 minutes. Cover the bowl with a lid and refrigerate.

3. Preparing Chilla Mixture

5. Add ½ a cup of gram flour (besan) into a mixing bowl. You can also use chickpea flour in place of gram flour.
6. Add the following spices:

⅛ teaspoon of carom seeds (ajwain)⅛ teaspoon of turmeric powder⅛ teaspoon of red chili powder or cayenne pepper⅛ teaspoon of garam masala powder

8. Add the aromatics:

¼ cup of finely chopped onions⅓ cup of finely chopped tomatoes1 tablespoon of chopped coriander leaves (cilantro)

9. Add ⅓ cup of water. Tips: Add less or more water if necessary. The mixture should have a smooth consistency.
10. Mix well and make a smooth batter without any lumps.

4. Making Besan Chilla for Club Sandwich

11. Heat a well seasoned skillet or shallow frying pan and spread the oil on the tawa.
12. Scoop up some batter in a large serving spoon, add it to the tawa and spread it to make a small-sized chilla or pancake.
13. Cook chilla on a low to medium heat. Once the top cooks, drizzle some oil on it and spread it with a spoon. 14. Once the base is crispy and golden, flip the chilla and cook on the other side. 15. Cook until golden spots appear on the second side. 16. Remove and set aside.
14. Repeat the previous steps with the rest of the batter and set the chillas aside.

5. Making Club Sandwich

18. Toast 2 to 3 bread slices on a pan or skillet on a low to medium flame. You can also lightly toast them in a toaster or an oven. 19. Flip over each slice of bread and toast on the other side. If you want a crispier toast then toast the bread for longer. 20. Then spread softened butter lightly on all the slices of bread. 21. Spread a thin layer of the prepared green chutney over the butter on the toasted bread slices. 22. Place 3 to 4 thin slices of cucumber and tomatoes. 23. Sprinkle black pepper powder, chaat masala powder and salt on top of the cucumber and tomato slices. 24. Spread butter and green chutney on another toast. Place the side with these spreads on top of the cucumbers and tomatoes. 25. Spread softened butter on top of this slice. 26. Spread the cheese slaw stuffing on this slice. At this point you can also top with fresh lettuce. Make sure to rinse the lettuce in water a few times and then pat dry with clean paper towels or run them through a salad spinner. 27. Cover with a third bread slice with the side having the chutney and butter face the cheese slaw stuffing. 28. Spread butter on this slice too. 29. Place the besan chilla on the toast. 30. Cover with the final slice of toast. Then slice the sandwich into rectangles or triangles using a sharp knife. 31. Serve Club Sandwiches immediately with tomato ketchup, Potato Wafers, French Fries or Potato Wedges. Assemble the sandwiches these way and serve them straightaway. You can prep the chutney a day ahead and refrigerate in an air-tight container. The cheese slaw stuffing can be also prepped ahead and refrigerated for 30 minutes in a covered container. Toast the bread when you assemble the veg club sandwiches. If you toast them a few hours earlier, they will become chewy and dense.

Expert Tips

Spicy: If you want to turn up the heat in this sandwich then chop up some small green chilies and add them to the chilla batter. Make sure you stir the batter well so the chilies are evenly distributed and there no lumps. Alternatively, you can leave out the chilies if you don’t want a spicy sandwich.Bread: I like to use multigrain bread to make these sandwiches as they are healthy and delicious but feel free to use whole wheat, brown or white bread instead. Whole wheat, brown and multigrain breads are a great healthy alternatives.Variations: Another great thing about this unique club sandwich is that you can get creative with the fillings. I usually add cucumbers and tomatoes to the first layer and carrots and cabbage to the second layer but, feel free to omit any ingredient that you don’t like.Substitutions: When mixing the veggies you can opt to add mayonnaise or grated cheese depending on your preference. I like to add both. Mayonnaise gives the veggies a creamy, tangy flavor while cheese will add a salty cheesy taste.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Cheese Sandwich Recipe (2 Ways) Coleslaw Sandwich Indian Grilled Sandwich Recipe (With Veggies) Paneer Sandwich Recipe (2 Ways) This Club Sandwich post from the archives, first published in November 2016 has been updated and republished on 27 October 2021.

title: “Club Sandwich Veg Club Sandwich " ShowToc: true date: “2024-09-20” author: “Jane Brickey”

About This Club Sandwich

As a kid, I used to look forward to eating this sandwich at restaurants with my family. Vegetarian club sandwiches are served across restaurants in Mumbai and include a variety of different fillings. This recipe will help you make this tasty restaurant classic right at home. I like to make these veg club sandwiches for special occasions and it is a family favorite. They are so easy to prepare and filled with flavor! When it comes to the filling you have a variety of options. I like to add Besan Chilla or Tomato Omelette for the first topmost layer. The second layer has sliced cucumbers and tomatoes. While the third layer has cheddar cheese, grated cabbage and grated carrots mixed with mayonnaise (known as Cheese Slaw). I add coriander chutney to the sandwiches for extra flavor but feel free to add mayonnaise or cheese spread instead. Be innovative and add your favorite fillings to these sandwiches. Toast the bread to add some crispiness to this sandwich but, if you are not a fan of toasted bread then you can place the sandwiches in a sandwich maker or grill them instead. These veg club sandwiches are such a filling and mouth-watering snack option. You can make them for kids, as an evening snack or for small parties. It’s best to serve them immediately.

How to Make Club Sandwich

There are four main steps to make club sandwiches and I cover them in detail in my step-by-step photo guide. You need to prep various elements of the sandwich like the coriander chutney, the cheese slaw, besan chilla (savory gram flour pancakes) before you assemble these sandwiches. So lets begin, shall we?

1. Preparing Sandwich Chutney

Rinse coriander leaves with water a few times and drain the water well. Then in a blender or a mixer-grinder, add the following ingredients and blend them to a smooth consistency.

1 cup of coriander leaves½ a teaspoon of chaat masala powder1 to 2 chopped green chilies (about 1 teaspoon of chopped green chillies)salt to taste1 to 2 teaspoons of water or as required to make thick or medium-thick consistency

When well ground and blended, remove the chutney in a bowl and set aside.

2. Preparing Cheese Slaw Stuffing

1. Shred or grate a ⅓ cup of carrot, cabbage and finely chop or mince capsicum. Feel free to blanch the cabbage if you want. You can also use any colored bell pepper instead of green bell pepper.
2. Add all veggies to a bowl. Then add ¼ cup of grated cheddar cheese or processed cheese and ¼ cup of eggless mayonnaise. Use your favorite brand of eggless mayo or make your own. You can check my Eggless Mayonnaise Recipe that is easy to make and tastes wonderful.
3. Season with ¼ a teaspoon of black pepper and add salt according to taste preferences. I did not add salt as cheese has a natural salty flavor. You can also add 1 to 2 tablespoons of light cream at this step.
4. Mix well and set aside. You can also refrigerate the mixture for about 30 minutes. Cover the bowl with a lid and refrigerate.

3. Preparing Chilla Mixture

5. Add ½ a cup of gram flour (besan) into a mixing bowl. You can also use chickpea flour in place of gram flour.
6. Add the following spices:

⅛ teaspoon of carom seeds (ajwain)⅛ teaspoon of turmeric powder⅛ teaspoon of red chili powder or cayenne pepper⅛ teaspoon of garam masala powder

8. Add the aromatics:

¼ cup of finely chopped onions⅓ cup of finely chopped tomatoes1 tablespoon of chopped coriander leaves (cilantro)

9. Add ⅓ cup of water. Tips: Add less or more water if necessary. The mixture should have a smooth consistency.
10. Mix well and make a smooth batter without any lumps.

4. Making Besan Chilla for Club Sandwich

11. Heat a well seasoned skillet or shallow frying pan and spread the oil on the tawa.
12. Scoop up some batter in a large serving spoon, add it to the tawa and spread it to make a small-sized chilla or pancake.
13. Cook chilla on a low to medium heat. Once the top cooks, drizzle some oil on it and spread it with a spoon. 14. Once the base is crispy and golden, flip the chilla and cook on the other side. 15. Cook until golden spots appear on the second side. 16. Remove and set aside.
14. Repeat the previous steps with the rest of the batter and set the chillas aside.

5. Making Club Sandwich

18. Toast 2 to 3 bread slices on a pan or skillet on a low to medium flame. You can also lightly toast them in a toaster or an oven. 19. Flip over each slice of bread and toast on the other side. If you want a crispier toast then toast the bread for longer. 20. Then spread softened butter lightly on all the slices of bread. 21. Spread a thin layer of the prepared green chutney over the butter on the toasted bread slices. 22. Place 3 to 4 thin slices of cucumber and tomatoes. 23. Sprinkle black pepper powder, chaat masala powder and salt on top of the cucumber and tomato slices. 24. Spread butter and green chutney on another toast. Place the side with these spreads on top of the cucumbers and tomatoes. 25. Spread softened butter on top of this slice. 26. Spread the cheese slaw stuffing on this slice. At this point you can also top with fresh lettuce. Make sure to rinse the lettuce in water a few times and then pat dry with clean paper towels or run them through a salad spinner. 27. Cover with a third bread slice with the side having the chutney and butter face the cheese slaw stuffing. 28. Spread butter on this slice too. 29. Place the besan chilla on the toast. 30. Cover with the final slice of toast. Then slice the sandwich into rectangles or triangles using a sharp knife. 31. Serve Club Sandwiches immediately with tomato ketchup, Potato Wafers, French Fries or Potato Wedges. Assemble the sandwiches these way and serve them straightaway. You can prep the chutney a day ahead and refrigerate in an air-tight container. The cheese slaw stuffing can be also prepped ahead and refrigerated for 30 minutes in a covered container. Toast the bread when you assemble the veg club sandwiches. If you toast them a few hours earlier, they will become chewy and dense.

Expert Tips

Spicy: If you want to turn up the heat in this sandwich then chop up some small green chilies and add them to the chilla batter. Make sure you stir the batter well so the chilies are evenly distributed and there no lumps. Alternatively, you can leave out the chilies if you don’t want a spicy sandwich.Bread: I like to use multigrain bread to make these sandwiches as they are healthy and delicious but feel free to use whole wheat, brown or white bread instead. Whole wheat, brown and multigrain breads are a great healthy alternatives.Variations: Another great thing about this unique club sandwich is that you can get creative with the fillings. I usually add cucumbers and tomatoes to the first layer and carrots and cabbage to the second layer but, feel free to omit any ingredient that you don’t like.Substitutions: When mixing the veggies you can opt to add mayonnaise or grated cheese depending on your preference. I like to add both. Mayonnaise gives the veggies a creamy, tangy flavor while cheese will add a salty cheesy taste.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Cheese Sandwich Recipe (2 Ways) Coleslaw Sandwich Indian Grilled Sandwich Recipe (With Veggies) Paneer Sandwich Recipe (2 Ways) This Club Sandwich post from the archives, first published in November 2016 has been updated and republished on 27 October 2021.