My take on a healthier veggie “club sandwich”

So so yummy

I love the bite of a crispy, toasty sourdough bread, with melted cheese and flavorful veggies to it. That’s why I made this veggie sandwich, my take on a “club sandwich”. It’s healthier as I’ve replaced the mayonnaise with red pesto instead, mushrooms as meat replacement and adding one more veggie to it; oven baked pumpkin. The flavors altogether are really good, such a nice combo! I hope you will enjoy my version of a club sandwich as much as I do, so let’s get to it!


• Sourdough bread

• Pumpkin

• Mushrooms

• Salad

• Red pesto from

• Cheese (edamame or vegan)

• Avocado

• Garlic powder, oil, salt and pepper to taste


  1. Cut the pumpkin into slices and drizzle with oil before putting them in the oven on hot air at 200 degrees for 20-25 minutes.
  2. Pour a little oil on a frying pan and fry the mushrooms with a little garlic powder, salt and pepper for approx. 5-7 minutes on medium heat.
  3. Cut two slices of bread and sprinkle with a little olive oil, when the mushrooms are cooked, place the slices on the frying pan and “toast” them until they get a slightly golden color.
  4. Then spread red pesto on top of the bread, put on avocado slices, and the rest of the ingredients and finally put the other slice of bread on top.
Close up on the layers!

Enjoy a healthier, veggie sandwich for lunch guys:)

With love & care, Melanie x


Vegan sandwich

Lunch idea

Hi everyone, thought of sharing some inspiration to what you can make with the home baked whole wheat bread. It’s super easy, healthy and tastes yummy. I introduce you the vegan sandwich with baked sweet potatoes on the side. Getting hungry? Let’s start cooking then!

Portobello mushrooms as meat replacement

While baking the sweet potatoes in the oven for 30-40 minutes on 220 degrees. Cook the portobello mushrooms on a pan. You’ll need no oil as we want the mushrooms to get out its best natural flavor.When you start hearing a sizzling sound, add some (3 tsp) of water for the mushrooms to caramelize. Then add 2 tsp of soya sauce or tamari and lower down the heat. Leave it aside.

Guacamole with a twist!

Now make the guacamole. Mash one avocado in a bowl, add some juice of lemon (half), a small handful chopped pistachios and some chopped parsley. The amount of lemon juice, pistachios and parsley is totally up to your taste. As you see it’s a twist on it, and hope you’ll like it. For the red beet hummus, that was not made from scratch but bought from the store. It definitely gave the sandwich an extra with playful color and flavor.

Bon appetit!