This tempeh sandwich is a triple-decker lunchtime legend. We’re layering smoky tempeh, crisp lettuce, juicy tomatoes, and toasty bread into a sandwich that brings serious diner vibes—with a plant-based twist. If you love a good vegan sandwich and can’t choose between a pizza sandwich recipe or tuna sandwich recipes, this one gives you that satisfying crunch and layered goodness you didn’t know you needed. Plus, it totally holds its own next to classics like buffalo chicken sandwich, crab cake sandwich, and yes, even those wild Nutella sandwich ideas. It’s quick, nostalgic, and a little messy in the best way.

1) Key Takeaways
2) Easy Tempeh Club Sandwich Recipe
3) Ingredients for Tempeh Club Sandwich
4) How to Make Tempeh Club Sandwich
5) Tips for Making Tempeh Club Sandwich
6) Making Tempeh Club Sandwich Ahead of Time
7) Storing Leftover Tempeh Club Sandwich
8) Try these Main Course Recipes next!
9) Tempeh Club Sandwich Recipe
10) Nutrition

1) Key Takeaways

What makes a tempeh club sandwich stand out at lunch?
Why toast matters more than you think
Layering tricks that boost every bite
When and how to swap vegan and regular ingredients

2) Easy Tempeh Club Sandwich Recipe

Some days, you want something comforting and stacked tall enough to make you grin. That’s where this tempeh sandwich comes in. It has all the swagger of a classic club, but leans into the plant-based life like a champ. We’re talking smoky layers of seared tempeh, crisp lettuce that cracks when you bite, and juicy tomato slices that remind you lunch can still be fun.

There’s no need to overthink this recipe. If you can toast bread and flip tempeh without flinging it across the kitchen (hey, we’ve all done it), you’re already most of the way there. This sandwich does a neat trick where it satisfies your vegan sandwich cravings and still feels just a little indulgent. Like something you’d build on a lazy Saturday with good tunes and nowhere to be.

We created this one at Eleanor Cooks (https://www.eleanorcooks.com) because we wanted a plant-based lunch that hits the way a pizza sandwich recipe hits. You’ll find notes here that echo buffalo chicken sandwich warmth, tuna sandwich recipes’ comfort, and that structured build you’d expect from a crab cake sandwich. Plus, it’ll make your Nutella sandwich ideas wait patiently on the shelf.

3) Ingredients for Tempeh Club Sandwich

Whole wheat or white sandwich bread: Toast six slices to your liking. Crunchy on the outside, soft in the middle makes the build easier and the bite better.

Tempeh: Go with an 8-ounce block. Slice it thin so it crisps up quick. This is the protein that gives this tempeh sandwich its soul.

Olive oil: Just a tablespoon to help the tempeh brown without sticking. It adds a light, earthy flavor too.

Salt and pepper: Keep it simple. A little seasoning goes a long way here.

Vegan bacon: Six strips if you want to mirror that traditional club sandwich feel. It brings crunch and savory punch.

Romaine or iceberg lettuce: A couple crisp leaves for that fresh snap with every bite.

Tomato: Two firm slices, thick enough to hold their shape but not overwhelm the stack.

Vegan cheese: Optional, but great if you want a bit of creamy melt-in. Two slices do the trick.

Vegan mayo or regular mayo: Two tablespoons spread thin across the toasted bread add just enough tang and richness.

Mustard: Optional, but one swipe gives a sharp edge that balances the creamy layers.

4) How to Make Tempeh Club Sandwich

Step 1. Toast all six slices of bread. Let them cool slightly so your spreads don’t melt right in.

Step 2. Heat a skillet on medium, add olive oil, and lay in your tempeh. Cook for about 3–4 minutes per side until both sides are golden and the edges have that tempting crisp.

Step 3. Spread mayo and mustard on one side of each slice of bread. Keep it thin—you don’t want a soggy sandwich.

Step 4. On one slice, layer lettuce, tomato, and half the tempeh. This is your base.

Step 5. Add the second slice of bread, mayo-side down. Spread the top of that slice too.

Step 6. Add vegan bacon, cheese (if using), and the rest of the tempeh. Cap it with the final slice of bread.

Step 7. Press the sandwich gently, then slice it diagonally with a serrated knife. Stick a toothpick in each half to hold everything together if needed.

5) Tips for Making Tempeh Club Sandwich

Try to slice the tempeh evenly. Uneven pieces cook at different speeds, and you want consistency across each layer.

If your bread is too soft, the layers may slide around. Go for bread that holds its shape after toasting. Bonus points if it makes a satisfying crunch sound when you cut through it.

Let your tempeh cool a bit before assembling. This helps keep the structure of the sandwich tight, and it prevents the mayo from turning runny.

6) Making Tempeh Club Sandwich Ahead of Time

Planning ahead? You can prep the tempeh and toast the bread earlier in the day. Just store them separately in airtight containers. Don’t assemble until you’re ready to eat.

We’ve packed this for road trips and next-day lunches, and as long as you build it fresh, it holds together great. The lettuce stays crisp and the tomato doesn’t turn the bread soggy.

One note—leave off the mustard and mayo until just before eating if you’re serious about keeping the texture clean. No one wants wet bread drama.

7) Storing Leftover Tempeh Club Sandwich

Got leftovers? Wrap the sandwich tightly in parchment or foil. Store it in the fridge for up to a day. Any longer and you risk a mushy middle.

If you’re saving parts instead of the whole sandwich, keep the tempeh in a sealed container, and layer paper towel between toasted bread slices to prevent moisture buildup.

We don’t recommend freezing this sandwich—it’s best enjoyed fresh or within a day while the textures are still doing their thing.

8) Try these Main Course Recipes next!

9) Tempeh Club Sandwich Recipe