The Club Sandwich

Total Time:
27 hr 6 min
1 min
25 hr
2 hr 5 min

4 servings

  • 1/2 cup whole-wheat pastry flour

  • 3/4 teaspoon arrowroot

  • 1/2 teaspoon dried sage

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon dried thyme

  • 1/8 teaspoon freshly ground black pepper

  • 1/16 teaspoon baking powder

  • 1/2 cup plain soy milk

  • 1 1/4 pounds Chicken-style Seitan Dough, recipe follows

  • 2 cups panko crumbs

  • Canola oil, for frying

  • 3/4 cup veganaise (vegan mayonnaise)

  • 12 slices sourdough bread, toasted

  • 12 slices Tempeh Bacon, recipe follows

  • 1 firm but ripe avocado, peeled, pitted, and sliced

  • 1 large tomato, sliced

  • 4 romaine lettuce leaves


  • Whisk the flour, arrowroot, sage, salt, thyme, pepper, and baking powder in

  • a large bowl to blend. Whisk in the soy milk to form a smooth thin batter.

  • Cut the Seitan Dough into 4-inch squares that are 1/3 to 1/2-inch thick. Dip

  • the seitan squares into the batter to coat completely, then dip into the

  • panko crumbs to coat. Arrange the coated seitan squares on a baking sheet.

  • Cover and refrigerate at least 1 hour and up to 1 day.


  • Heat 1/2-inch of oil in a large frying pan over medium-high heat. Add the

  • coated seitan squares and fry for 1 1/2 minutes on each side, or until

  • heated through, crisp and golden brown. Using a metal spatula, transfer the

  • seitan squares to a paper towel-lined plate to absorb any excess oil.


  • Spread the veganaise over 1 side of each slice of toasted bread. Top 6

  • toasted bread slices with the fried seitan, bacon, avocado, tomato, and

  • lettuce. Top each with a second slice of toasted bread, veganaise side down.

  • Cut the sandwiches in half and serve.


  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


Chicken-style Seitan:
  • 1 tablespoon canola oil, plus more for pan, plus 1/2 cup canola oil

  • 2/3 cup chopped onion

  • 1 tablespoon minced garlic

  • 3 1/2 cups gluten flour

  • 1 cup garbanzo flour

  • 2/3 cup nutritional yeast

  • 1 1/2 teaspoons sea salt

  • 1 3/4 cups freshly cooked cannellini beans, see Cook's note*

  • 1/3 cup tamari

  • 3 cups water


  • *Cook's Note: If your blender isn't large enough to hold all of the water called for in this recipe, add just enough of it to create a smooth and creamy bean puree, then stir the remaining water into the puree in a large bowl. You can substitute canned organic white beans for the freshly cooked cannellini beans, if desired. After draining, a 15-ounce can will yield 1 3/4 cups of beans.


  • Preheat the oven to 350 degrees F.


  • Line an 8-inch square baking pan with 2-inch-high sides with parchment paper. Lightly oil the parchment paper. Heat 1 tablespoon oil in a heavy skillet over medium heat. Add the onion and garlic and saute for 5 minutes, or until tender. Set aside to cool.


  • Stir the gluten flour, garbanzo flour, nutritional yeast, and salt in a large bowl to blend. Puree the beans, 1/2 cup canola oil, tamari, and sauteed onion mixture in a blender until smooth, adding some of the water to create a smooth and creamy consistency. Whisk the bean puree and the remaining water in another large bowl to blend. Quickly stir the bean mixture into the flour mixture until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil.


  • Place the pan of Seitan Dough in a larger roasting pan. Add enough water to come halfway up the sides of the pan of seitan. Bake for 2 hours, adding more water to the roasting pan if necessary, or until the seitan is firm on top. Cool the seitan to room temperature. Quarter the seitan into 4 equal (1-pound each) squares.

  • The seitan will keep for 2 days, covered and refrigerated. Wrap the seitan squares separately in plastic wrap, then enclose them in a resealable plastic bag and freeze them up to 1 week, if desired.


  • Yield: 4 1/2 pounds

Tempeh Bacon:
  • 1/4 cup maple crystals

  • 2 tablespoons sea salt

  • 1 1/2 (8-ounce) packages soy tempeh

  • 2 tablespoons canola oil

  • Special equipment: stovetop smoker and a very sharp large knife


  • Mix the maple crystals and salt on a large plate. Dip the tempeh into water,

  • then into the maple mixture, turning to coat both sides evenly. Wrap the

  • tempeh pieces with plastic wrap and place them on a small baking sheet (such

  • as one used for a toaster oven). Place a small baking dish atop the tempeh.

  • Weigh the baking dish down with about 3 pounds of weight, such as with 2

  • (28-ounce) cans of tomatoes. Refrigerate at least 1 day and up to 2 days.


  • Prepare a stovetop smoker according to the manufacturer's instructions. Smoke the tempeh over medium heat for 40 minutes, or until it is golden brown. Cool the tempeh.


  • Preheat the oven to 350 degrees F.


  • Line 2 heavy large baking sheets with aluminum foil. Lightly coat the foil with 2 teaspoons of oil. Using a very sharp large knife, cut the tempeh lengthwise into 1/8-inch-thick strips. Arrange the tempeh strips in a single layer over the prepared baking sheets. Brush 2 teaspoons of oil over the tempeh strips. Bake the tempeh strips for 20 minutes, turning the strips after 10 minutes and brushing them with the remaining 2 teaspoons oil, or until they are crisp and golden brown.


  • The tempeh bacon will keep for 1 week. Cool it to room temperature, then store it in an airtight container at room temperature.


  • Yield: approximately 4 dozen strips

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