Go Back
Colorful vegetarian club sandwich layered with grilled eggplant, avocado, and fresh veggies on a white plate

The Ultimate Vegetarian Club Sandwich: A Perfect Balance of Flavor and Nutrition

This vegetarian club sandwich is a delightful blend of smoky grilled eggplant, creamy hummus, and fresh veggies, making it a standout among healthy vegetarian club sandwich recipes. Perfect for lunch, dinner, or meal prep, it's a must-try for anyone seeking easy vegetarian sandwich ideas.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 Japanese eggplant, cut into 1/4-inch-thick rounds
  • teaspoon kosher salt, divided
  • teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons canola mayonnaise
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon prepared horseradish
  • 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

Instructions
 

  • 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 heat. Working in batches, place eggplant on the pan, cut sides down, and grill for 2-3 minutes, turning 1-2 times until grill marks appear. Transfer to a plate and let cool.
  • In a small bowl, mix mayonnaise, mustard, and horseradish. This tangy spread will elevate your sandwich layers.
  • In a food processor, puree olives and olive brine into a smooth, spreadable consistency. Set aside.
  • Grill bread slices over a medium flame until lightly charred and smoky, about 1 minute per side. Allow to cool briefly on a wire rack.
  • Spread 2 tablespoons of hummus onto each of 4 bread slices. Top evenly with grilled eggplant, olive puree, roasted red peppers, avocado, tomato, cucumber, and arugula.
  • Spread 1 1/2 teaspoons of the mayo mixture on the remaining 4 bread slices. Sprinkle with remaining salt and pepper before gently pressing onto the sandwich stacks.
  • Serve sandwiches whole or cut them in half for easier handling. Enjoy fresh for best flavor!