Club sandwiches exist in various forms around the world, but the essential features remain the same - lettuce, tomatoes and mayonnaise. Nigerians have also managed to put their own spin on the sandwich, adding things like hard boiled eggs, sardines and grated carrots to the mix. Although there isn't a massive sandwich culture in Nigeria (you won't find sandwich shops scattered around Lagos city, for example), club sandwiches are eaten a lot, usually served up at exclusive hotels, clubs and restaurants - no doubt with tourists and cosmopolitan high-flyers in mind.
In this vegan version, I use hummus in place of the usual mayonnaise and I replace the meat with avocado and roasted yellow pepper. I've also used brown bread instead of white to up the nutritional value.
Be warned: with its multiple layers, this sandwich is enormous and you'll probably need to share it with someone. Enjoy!
- 3 slices of wholegrain bread
- 2-3 tbsp hummus
- 1 yellow pepper (cut into thick slabs)
- 1/2 ripe avocado (cut into strips)
- medium tomato (cut into thick round slices)
- lettuce leaves
- seasoning of your choice
You'll also need 4 cocktail sticks to hold the sandwich together.
Start by placing the slabs of yellow pepper on a baking tray. Season with spices of your choice and black pepper. Bake in a hot oven for 8-10 minutes.
Toast the bread slices and spread some hummus on the face of all three slices.
To assemble the club sandwich, start with a layer of lettuce and tomato on the bottom. Place the next slice of toast on top, spreading another layer of hummus on the underside.
Next, add the layer of roasted yellow pepper and avocado and cover with the last slice of toast.
Hold the sandwich down on all four corners with cocktail sticks and cut into four triangles.