Veggie Club Sandwich

No ratings yet

Create a new classic!

For many people, the club sandwich is a go-to menu item at cafes, hotel restaurants, and sandwich shops. Its layers of toasted bread and stacks of sandwich fillers make it a classic. We’ve reinvented the classic club with grilled veggies and whole grain bread, making this veggie sandwich a new classic that will soon replace the club as your old reliable favorite.

Gobs of mayo, cold cuts, bacon, and white bread make the classic club a less than healthy choice. We’ve replaced these unhealthy ingredients with nutrient-rich veggies and whole grain bread in order to create a veggie sandwich that is brimming with nutrition in every bite. We’ve started out with grilled zucchini, eggplant, and bell pepper, making their already vibrant flavors sing by tossing them in a mix of extra virgin olive oil, garlic, oregano, thyme, and balsamic vinegar. These Mediterranean flavors blend perfectly together for a southern European feel that makes this sandwich a touch more exotic than a boring old classic club!

Is it summer where you are? Add some seasonal freshness with slices of tomato and a leyer of fresh spinach! Or, add some protein with a slice or two of low-fat mozzarella. Skip the mozzarella for a vegan treat, but no matter how you make your veggie club sandwich, remember to toast your whole grain bread for a combination of textures that are the finishing touch to this delicious, gourmet sandwich.

No ratings yet

Veggie Club Sandwich

Here is a reinvented club sandwich made with nutrient-rich vegetables that are sure to please.
Yield 4 people
Serving Size 1 sandwich
Course Lunch
Cuisine Universal


  • 1 zucchini big, sliced
  • 1 eggplant medium, sliced
  • 1 red bell pepper seeds and ligaments taken away and sliced to strips
  • 1 to 2 tablespoons thyme fresh
  • 1/2 teaspoon dried oregano
  • 1 garlic clove crushed
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 8 slices whole-wheat sandwich bread
  • 1 tomato large, sliced
  • 2 cups baby spinach
  • 4 slices mozzarella skim or provolone


  • Over medium heat, in a hot griddle, grill the zucchini, eggplant and bell pepper until cooked through.
  • In a small bowl, mix the extra virgin olive oil, balsamic vinegar, garlic, thyme, oregano and salt. Adjust the taste if needed.
  • Place the cooked vegetables in a bowl then pour the dressing on them. Mix well and let it sit for a few minutes. Discard the garlic.
  • Toast the bread on the griddle or in a toaster.
  • On 4 slices of bread, distribute the baby spinach, tomatoes, mozzarella (if using) and grilled vegetables. Using the other 4 slices of bread, cover the sandwiches.


Nutrition facts for a half sandwich Yields: 8 servings | Serving Size: 1/2 sandwich | Calories: 190 | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 7 mg | Sodium: 75 mg | Carbohydrates: 25 g | Dietary Fiber: 4 g | Sugars: 5 g | Protein: 7 g | SmartPoints (Freestyle): 6
Nutrition facts below are for a whole sandwich

Nutrition Information

Serving: 1sandwich | Calories: 380kcal | Carbohydrates: 50g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 150mg | Fiber: 8g | Sugar: 10g |
SmartPoints (Freestyle): 15
Keywords Quick and Easy, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Here are More Amazing Ideas for Sandwiches:
Veggie & Pesto Sandwich
Roasted Pear Sandwich with Baby Spinach
Philly Cheese Sandwich, Vegetarian Style
Chicken Salad Sandwich with Bok Choy, Red Grapes and Walnuts
Greek Pita Sandwich

Don’t miss out on the latest from Skinny Ms. Make sure you subscribe to our newsletter.

Check out our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

Do you have a favorite Skinny Ms. recipe? We’d love to hear about it. Tell us what you think in the comments section below.

This post may include affiliate links.

Create a FREE account for quick & easy access

Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

More by Rowena

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating