Vegetarian Club Sandwich

Serves 2
Time 15 minutes


Sundried Tomato Spread

1 cup sundried tomatoes, drained and chopped

1 block cream cheese, room temperature

1 tub sour cream

2 tbsp sriracha sauce

½ red capsicum, chopped

1 tsp ground cumin

Salt & pepper


4 slices gluten-free bread, sliced

2 slices cheese 

1 beef tomato, sliced

1 handful rocket

1 avocado


To serve

Pickled baby cucumbers

Marinated pitted olives

½ bunch chives, finely chopped


Add all spread ingredients to a food processor and pulse until smooth and combined. 

Toast bread in a toaster or on a pan.

Layer toast slices with spread, cheese, tomato, avocado and rocket. Add pickled baby cucumbers, marinated olives and chives. Stack sandwich and skewer with a picked baby cucumber on top.

Refrigerate leftover spread in an air proof container.