Club sandwich with omelet, cucumber and tomato

Ingredients

• 4 slicesgluten-free bread
• 2eggs
• 14 slicescucumber
• 1tomato
• to tastelettuce of your choice

Instructions

1. 1

   Toast the bread

   If you like, trim the crusts from the bread, then toast the slices in a toaster.

2. 2

   Cook the omelette

   Beat the eggs in a small bowl and cook them as an omelette.

3. 3

   Slice the tomato

   Cut the tomato into slices.

4. 4

   Build the sandwiches

   Cut the sandwiches in half diagonally, then top the bread with the omelette, cucumber, tomato and lettuce. If you like, add sautéed mushrooms, spring onion, ham or cheese.

5. 5

   Stack and serve

   Repeat the layering until you have a sandwich tower, then serve for lunch.

What is a club sandwich?

A club sandwich is a stacked sandwich, commonly associated with American café cooking. It is often made with several layers of bread and fillings, then cut into portions that are easy to pick up.

This version keeps the filling simple: omelette, crisp cucumber, tomato and lettuce between toasted gluten-free slices. The different textures make a quick lunch feel substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 23g protein, 74g carbs, 17g fat.

The bread supplies most of the carbohydrates, while the eggs contribute protein and much of the fat. Tomato, cucumber and lettuce add freshness and some fibre; pair the sandwich with a side salad or fruit if you would like more produce on the plate.

Choose bread that holds its shape

Gluten-free bread: Toasting helps the slices stay firmer beneath the moist vegetables and omelette. If the slices are small, stack them carefully so the layers remain balanced.

Cook the omelette gently

Eggs: Beat them in a small bowl before cooking, as the method directs. Aim for an omelette that is set but still tender, so it folds or layers neatly without crumbling.

Keep the vegetables fresh

Cucumber and tomato: Slice them thinly enough to sit comfortably in the stack. If the tomato is very juicy, let excess juice drain briefly before assembling.

Lettuce: Add it to taste for a fresh, crisp layer. Dry the leaves after washing so they do not soften the toast.

Layer for an easy-to-eat stack

Build the sandwich with the fillings spread across the bread rather than piled in the centre. Cutting diagonally makes the layers visible and the halves easier to handle.

For a taller tower, repeat the layers neatly and press down gently before cutting.

Serve it as lunch

The sandwich is designed as a quick meal on its own, but a simple side of fresh fruit or extra salad can round out the plate. Serve soon after assembling to keep the toast crisp.

Recipe notes & tips

• Toast the bread just before assembling so it stays crisp.
• Use a non-stick pan to make the omelette easier to lift and layer.
• Slice the cucumber and tomato evenly for a more stable stack.
• Pat washed lettuce dry before adding it to the sandwich.
• Cut the finished sandwich diagonally with a sharp knife.

Variations

• Add mushrooms: Sauté them before layering so they are tender and not watery.
• Add spring onion: Slice it finely and scatter it over the omelette.
• Add ham: Layer a slice between the egg and vegetables.
• Add cheese: Place a slice with the warm omelette so it softens slightly.
• Change the lettuce: Use any crisp lettuce leaves you enjoy.

Common mistakes to avoid

• Soft toast: Toast the bread until lightly crisp before adding the fillings.
• Watery tomato: Let sliced tomato drain briefly before building the sandwich.
• Overcooked omelette: Remove it from the pan once set so it stays tender.
• Unstable stack: Spread fillings across the bread and press the layers gently.
• Wet lettuce: Dry the leaves well to help prevent soggy bread.

How to store

For the best texture, assemble and eat the sandwich straight away. If needed, refrigerate the cooked omelette and sliced vegetables separately in covered containers for up to 2 days, then toast fresh bread and assemble.

Frequently asked questions