Nutrition per serve

Kcal: 484 Fat: 33g Saturates: 4g Protein: 8g Carbs: 35g Sugars: 5g Fibre: 5g Salt: 1g Iron: 1mg Calcium: 81mg


Vegetarian BLT Club Sandwich

This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.

Prep time: 5 mins, Cook time: 5-10 mins, Total time: 20 mins


40g (2 slices) Tomato

2 Slices Low FODMAP, Gluten Free or Sourdough bread, (40g with crusts cut off)

2 Slices Vegetarian Bacon slices, (approx. 35-40g) defrosted, (check no onion or garlic)

20g Slightly Different Spicy Red Pepper Tomato Ketchup

15g Mayonnaise

10g Lettuce, (approx. 7 leaves)

1-2Tbsp Garlic infused oil

Cracked black pepper to garnish.


Defrost bacon before use, (see product instructions for defrosting)

Using a tbsp of infused oil, fry the bread until both sides are crisp and golden. Once cooked leave to one side to cool.

Fry the bacon in the infused oil until browned. Once cooked leave to one side to cool

Spread the mayonnaise evenly on the inside of both pieces of toasted bread.

Place the lettuce on the bottom half and add the cooked bacon.

Pour on Slightly Different Spicy Red Pepper Tomato Ketchup and add the sliced tomato. Garnish with Cracked black pepper

Place lid on top and enjoy!


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