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Ultimate Vegan Club Sandwich

Ultimate Vegan Club Sandwich
Ultimate Vegan Club Sandwich

There's a reason this is called the ultimate vegan club sandwich...and it's because it's just that good. Full of goodness, this'll take you back to those long summers days picnicking in the park with friends and family!


Before you start

Preheat oven to 200*C | Baking tray line with parchment paper | Frying pan | Mixing bowl | Toaster


For the chicken

  • 4 fat king oyster mushrooms
  • 2 tbsp olive oil
  • 2 tbsp chicken seasoning
  • 1 tsp dried sage
  • Salt and pepper to taste

For the bacon

  • 2 king oyster mushrooms
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • ½ tsp garlic powder

For the sandwich

  • 2 vine ripened tomatoes
  • 1 small romaine lettuce
  • 6 tbsp vegan mayonnaise
  • 12 slice thick white bread

To serve

  • 4 bags of crisps
  • 16 long toothpicks


  1. 1.

    Prepare the chicken | Cut the caps off the king oyster mushrooms and save them for another recipe (they work well in stir frys) | Roughly tear the mushroom stems into rough 1cm thick strips | Put the mushrooms in a bowl, drizzle with the olive oil and sprinkle over the chicken seasoning, sage and a little salt and pepper | Toss to combine, making sure the mushrooms are well coated | Spread the mushrooms out on the roasting tin making sure they’re evenly spaced out | Put the roasting tin in the oven and bake the mushrooms for 25–30 minutes

    Prepare the bacon | Slice the king oyster mushrooms lengthways into ¼ cm thick slices | Add all the marinade ingredients to a bowl and stir to combine | Put the mushroom slices in the bowl, toss to coat and leave to marinate

    Prepare the remaining ingredients | Finely slice the tomatoes | Cut the lettuce longways into quarters, cut out the white cores and shred | Toast the bread (you may need to do this under a grill as there’s quite a lot of toast!)

    Fry the bacon | Lay the bacon strips in a frying pan, put the pan on the stove and fry over a medium high heat for 5-6 minutes, turning halfway through

    Build the sandwiches | Lay down 4 slices of toast and spread over half the mayo | Top with lettuce | Top with chicken | Top the chicken with toast and spread with the remaining mayo | Top with tomato | Top with bacon | Top the sandwiches with the remaining toast | Push four toothpicks into each sandwich, 1 inch in from each corner | Cut the sandwiches into 4 triangles, plate up and serve straight away with crisps