You know, I’ve heard all my life that sometimes the simplest things are the best.

This sandwich COMPLETELY proves that concept!

Summertime is the perfect season for those who eat a plant-based diet. So many different vegetables are in season and VERY affordable. I mean, asparagus is available year round, but in December, a bunch was almost $4 and now, in June, a bunch is less than $2.

Tomatoes are also readily available all year, but during the winter, they are all mealy and funky and tasteless. Right now, they are red and firm and delicious. I like to buy the ones that come still on the vine. My other go-to are Roma tomatoes because they are usually better-tasting.

Since we started eating plant-based, I try to keep our lunches pretty simple. Most of the time, I make lunch bowls. If you’re interested in those, I have a ton of ideas on this post: Plant-Based Lunch Bowls. There a lot of really good lunch ideas there – and you don’t have to be vegan to enjoy them. If you are not a plant-based eater, you can add cooked chicken, ground beef, or even cooked shrimp to any of the bowls and make them your own.

Bowls are great and an easy way to meal prep for the whole family. But there are days when I want something a little different.

That’s when I came up with this sandwich. I grew up eating fresh tomatoes straight from the garden. One of the best meals was a sandwich with nothing but sliced tomatoes, white bread, and mayo. Deeeelicious!

This is basically that sandwich, but all grown up!

I started with three slices of bread and toasted them. It’s pretty incredible how toasting bread completely changes the flavor! I added vegan mayo on all of the slices – and on both sides of the middle slice. Then I added thinly-sliced tomato and cucumber, salting each slice. Cucumber slices go on one slice of bread, the middle slice goes next, tomato slices go next, and the last slice goes on top.

This sandwich is heaven! Heaven, I tell you! The tomato and cucumber are fresh. The cucumber is crisp and adds a little crunch. It’s just perfect!

I’ve already pretty much given you the “recipe,” but let’s go ahead and see the real deal:

Vegetable Club Sandwich

  • 3 slices of white bread, toasted
  • Mayonnaise (I used vegan mayo)
  • Sliced tomato
  • Sliced cucumber

Spread mayonnaise on one side of two slices of toast and both sides of the third slice.

Lay one piece of toast on a plate – or the counter or wherever you want to lay it.

Place cucumber slices on the toast and sprinkle them with salt.

Add the slice of toast that has mayo on both sides.

Add slices of tomato and sprinkle with salt.

Top with the last slice of toast.

Slice diagonally and enjoy.

Well Duh #1: I used little salad cucumbers, cut off both ends and sliced lengthwise. That way, they lay nicely in a layer, but you can use whatever cucumbers are available. There are no rules!

Well Duh #2: I used vegan mayonnaise, of course, but you can use your favorite mayo. My favorite vegan mayonnaise from Hellman’s. There are lots of different brands, but this one is affordable and delicious.

Well Duh #3: Yes, you have to slice it diagonally. It’s the law! Not really. You can slice it however you like – or not at all – but I think diagonal slices look prettier with this particular kind of sandwich.

Well Duh #4: I’ve had several readers and friends ask what made us decide to become plant-based eaters. We totally did it for Michael’s health, but here is the book that was partially the reason why we chose plant-based over other eating plans. If you’re even slightly interested, you should read this book! It’s called Forks Over Knives: The Plant-Based Way to Health.

Okay, this is my favorite sandwich. Well, my favorite sandwich is actually a Philly cheese steak, but that’s off the table for a while. This is my favorite vegan sandwich.

I actually posted this sandwich and its “recipe” on a vegan Facebook page that I joined. It got more “likes” and reactions than anything I have ever posted. Over 1,200! Seriously! For a tomato and cucumber sandwich!

If you ever decide to post a recipe on Facebook – or any social media – get ready for LOTS of unsolicited advice. “I put sprouts on mine.” “I like mustard more than mayo.” “I don’t like white bread.” And my favorite: “My husband wouldn’t eat that!” Well, it’s a good thing I’m not cooking for your husband, isn’t it? If you have suggestions for a recipe, my advice is to post your own recipe. Don’t high-jack mine! Just kidding, but it does miff me just a little.

I have made these for every member of my family and they all love this sandwich! It’s quick and easy, but it is delicious!

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