The veg club sandwich recipe with step-by-step photos and a video. This three-layered sandwich features toasted bread, a cooked paneer (cottage cheese) slice, lettuce, tomato, cucumber and a mayo-based spread. It is typically cut into quarters or halves and secured with wooden skewers or toothpicks.
The veg club sandwich makes a complete meal. Traditionally, “club” referred to chicken and lettuce with bacon, but this vegetarian version swaps chicken for a paneer slice. You can adjust ingredients and seasonings to taste — every cook and restaurant has their own take.
In this recipe I use a green sandwich chutney and a sprinkle of chaat masala to add an Indian twist. You can substitute chutney with plain mayonnaise and omit chaat masala if you prefer.
Serve the veg club sandwich immediately for the best texture: the outer layers remain crisp and each layer offers a distinct flavor. If preparing for a party, do the prep work in advance — make the coleslaw, sandwich chutney and mayo spread, and slice cucumber and tomato, then refrigerate. Toasting and final assembly are quick tasks and are best done just before serving to avoid sogginess.
How to make veg club sandwich
Preparations
1. Make a coleslaw (cabbage salad)
- In a bowl combine shredded cabbage, finely chopped capsicum, grated carrot, mayonnaise, and chili garlic sauce (optional). Season with salt and black pepper.
- Toss thoroughly and set aside.
2. Marinate the paneer
- Take a paneer slice and lightly season with salt, a pinch of black pepper and a little ginger-garlic paste.
- Set aside to absorb the flavors briefly.
3. Make sandwich chutney (optional)
- In a blender combine fresh coriander leaves, roasted chana or puffed chickpeas, roasted green chilies (or raw if preferred), lemon juice and salt.
- Add a little water and grind to a smooth paste. Adjust seasoning to taste.
4. Make the mayo spread
- Mix tomato ketchup into mayonnaise until evenly combined. Set aside.
Making the veg club sandwich
1. Toast the bread slices
- Butter both sides of each bread slice.
- Heat a pan and toast the slices until golden. Remove and keep aside.
2. Cook the paneer slice
- Heat 1 teaspoon oil in a pan and place the marinated paneer slice on low heat.
- Cook for about a minute, brush a little butter on top, flip and cook the other side briefly.
- Remove and keep aside. Avoid overcooking, as paneer can become firm.
3. Assemble the club sandwich
- Place the first toasted bread slice and spread a thin layer of the mayo spread.
- Add a cabbage or lettuce leaf, then layer a generous portion of the coleslaw.
- Add cucumber slices and lightly season with salt, black pepper and a pinch of chaat masala (optional).
- Top with the second toasted bread slice.
- Spread sandwich chutney (or more mayonnaise) on this slice.
- Place the cooked paneer slice on top, then a tomato slice. Season the tomato with a little salt, chaat masala (optional) and black pepper.
- Spread mayo on the third toasted slice and place it on top to complete the stack.
- If desired, trim the crusts, cut the sandwich into quarters, and secure each piece with a toothpick or skewer.
- Serve immediately so the bread stays crisp and the layers are distinct.
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Recipe Card
Club sandwich recipe (Veg)
Video
Ingredients
For coleslaw
- ¼ cup cabbage (shredded)
- ⅛ cup capsicum (finely chopped)
- ¼ cup carrot (grated)
- 2 tbsp mayonnaise (veg)
- 1 tbsp chili garlic sauce (optional)
- Salt and black pepper to taste
For marinating paneer
- 100 gm paneer slice
- Salt to taste
- A pinch black pepper
- ¼ tsp ginger-garlic paste
Sandwich chutney (optional)
- 1 cup coriander leaves
- ¼ cup roasted chana or puffed chickpeas
- 2 green chilies (roasted or fresh)
- 1 tbsp lemon juice
- Salt to taste
Mayo spread
- 1 tbsp mayonnaise
- 1 tsp tomato ketchup
Other ingredients
- 6 tomato slices
- Cabbage or lettuce leaves, as required
- 6 cucumber slices
- Chaat masala (optional)
- 3 slices sandwich bread
- 2 tsp butter
- 1 tsp oil for cooking paneer
Instructions
Preparations
- Make the coleslaw by combining cabbage, capsicum, carrot, mayonnaise, chili garlic sauce (if using), salt and black pepper. Mix and set aside.
- Marinate the paneer slice with salt, black pepper and ginger-garlic paste. Set aside briefly.
- Prepare sandwich chutney by blending coriander, roasted chana, green chilies, lemon juice and salt with a little water until smooth (optional).
- Mix ketchup into mayonnaise to make the mayo spread.
Assembling the sandwich
- Butter both sides of the bread slices and toast them until golden. Keep aside.
- Heat 1 tsp oil in a pan, cook the marinated paneer on low heat for about a minute per side, brushing a little butter on top while cooking. Do not overcook.
- On the first toasted slice spread mayo, add a lettuce leaf and layer coleslaw.
- Add cucumber slices, season lightly, then place the second toasted slice on top.
- Spread sandwich chutney or mayo on the second slice, add the cooked paneer and a tomato slice, seasoning the tomato as desired.
- Spread mayo on the third toasted slice, place it on top, trim if desired, cut into quarters and secure with toothpicks. Serve immediately.
Notes
- Do not overcook the paneer or it may become firm and chewy.
- Use brown or whole wheat bread for a healthier option.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
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