An easy to make, flavour packed veggie club sandwich with hand cut chips on the side to evoke that nostalgic comfort pub lunch feels. This recipe is easy to adapt to whatever seasonal veg takes your fancy and is also easy to make fully gluten free by simply switching the bread for a gluten free alternative.

This Recipe Serves 2 People | 3 Portions of Veg Per Serving | Ready in 30 minutes

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To make this recipe you will need:

2 Large Baking Potatoes

2 Courgettes

2- 3 Tomatoes

4 Bread Slices (a nice seeded loaf works well)

1 Romaine Lettuce

1/2 a Jar Green ‘Free From’ Pesto

1/4 Cup of Vegan Mayo

Salt & Pepper

Vegetable Oil

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How to do it:

Pre-heat the oven to 200℃ then wash and finely slice each potato into about 12 strips to create your chips. Place into a microwave proof bowl and zap for about 6 minutes (this just softens them up and speeds up the time needed in the oven.) Lay your zapped chips out onto a lined baking tray with a drizzle of oil, sprinkle of salt/pepper and oven bake for 25 minutes until crisp and golden. You can also use an air fryer for this instead – Just follow instructions for your appliance.

While your chips are baking, chop the ends off your courgettes before slicing into ribbons about 0.5cm thick. Lay your pieces into a frying pan with a little vegetable oil, salt and pepper. Pan fry for about 10-15 minutes (turning half way through) until they catch a little on each side.

Wash and slice your tomatoes/salad greens, then mix the pesto with your vegan mayo ready to construct your club sandwiches.

Finally, when all elements are cooked and ready to serve, toast your bread slices then add a smear of pesto mayo on each. Layer half of your slices with cooked courgette slices followed by the tomatoes and salad greens before then topping with the other pesto mayo covered toast slices.

Chop in half and serve with cooked chips and extra salad on the side if you have spare.