A meal that tastes better when cut in half

New York club sandwich

The club sandwich may have originated at the Union Club of New York City and it goes back as far as 1889.

The classic recipes called for graham bread, layer of poultry and vegetables, usually lettuce and tomatoes. Historically, as it was a clubhouse bar snack and often served in gambling clubs, the sandwich for sliced and held together with cocktail sticks for an easy bite between bets.  



Prep time

10 minutes

Total time

10 minutes


  • 6 slices of graham bread
  • 2 chubs of Plantcraft pâté
  • Iceberg lettuce
  • 4 slices of vegan bacon
  • 4 slices of cheese
  • Plant based mayonnaise
  • 8 wooden/bamboo cocktail sticks


Toast the bread. Cut the lettuce leaves and form 4 neat stacks. Thinly slice the cheese and fry the vegan bacon.

To assembly a double decker club, arrange 3 slices in a row. Spread each with the Plantcraft pâté and vegan mayo. Place a lettuce stack on the first bread, then layer on the cheese. Salt and pepper to taste. Repeat with the second slice, add the vegan bacon, then carefully add the second slice on top of the first. Finally, top with the third slice, with the pâté and mayo facing down.

Using a breadknife, cut each sandwich diagonally into 4 triangles, and secure the centre with a cocktail stick.

For a traditional snack, serve warm with coleslaw or potato salad, and a side of pickle.

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