Cobb Salad Club Sandwich Recipes

COBB SALAD CLUB SANDWICH

Steps:

• Spread butter over 1 side of each bread slice. Place 1 slice cheese on each unbuttered side of bread. Toast bread slices, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 4-5 minutes., Layer 1 toast with lettuce, tomato, turkey and avocado. Top with another toast and spread with blue cheese spread. Top with chicken, ham, bacon and egg. Top with remaining toast, cheese side down. Cut sandwich in half, secure with toothpicks and serve.

COBB SALAD

Steps:

• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Divide shredded lettuce among individual plates.
• Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
• Drizzle with your favorite dressing and enjoy.

COBB SALAD WRAP SANDWICHES

Steps:

• Spread dressing over tortillas to within 1/2 in. of edges. Layer with the remaining ingredients. Roll up tortillas.

COBB SALAD SANDWICH

Steps:

• In a small bowl, whisk together blue cheese, sour cream, mayonnaise, and buttermilk until smooth. Season with salt and pepper.
• Lightly toast bread. Divide avocado among 4 slices, along with bacon, tomato, and chicken. Top with eggs, and drizzle with blue cheese dressing. Sandwich with remaining slices.

COBB CLUB SANDWICHES

Steps:

• Place tomato slices on several layers of paper towels and sprinkle with salt. Let sit for 15 minutes, then press with additional paper towels to extract excess moisture.
• Using fork, mash 1/3 cup mayonnaise and blue cheese together in small bowl until smooth.
• Spread blue cheese mixture on 8 slices toast. Spread 3 tablespoons mayonnaise on remaining 4 slices toast. Place 4 cheese-coated toasts on work surface. Layer each with sliced tomato, egg, and avocado. Place plain mayonnaise-coated toasts, mayonnaise side down, over avocado; spread tops of toast with remaining mayonnaise. Continue layering with 2 strips bacon and sliced chicken. Top with remaining blue cheese-coated toasts, facing down. Cut each sandwich into triangles. Serve.

COBB CLUB SANDWICH

Steps:

• Combine oil, vinegar, and mustard in a small bowl. Season chicken with salt and pepper, and place in the bowl, stirring to coat. Marinate, covered, for at least a half an hour.
• Preheat a grill or a grill pan to medium hot. Grill chicken until cooked through, 7 minutes on each side. Let cool slightly; slice thinly at an angle.
• In a large heavy skillet over medium heat, cook bacon until crisp, and drain on paper towels. Toast bread under a broiler until lightly golden on both sides. Quarter and thinly slice avocado, and drizzle with lemon juice to prevent discoloration.
• Assemble the sandwich in this order: bread, mayonnaise, lettuce, tomato, avocado, bread, mayonnaise, chicken, bacon, cheese, mayonnaise, bread. Serve immediately.

COBB CHICKEN SALAD TWO WAYS

Steps:

• Fill a large saucepan with water and bring to the boil. Using a slotted spoon, gently lower the eggs into the water. Cover and simmer for 10 minutes. Drain the eggs and run under cold water until completely cooled. Peel the eggs and chop them.
• Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
• Whisk the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a large bowl. Stir in the blue cheese and chives, reserving some of the chives for garnish, then season with salt and pepper. Add the chicken, tomatoes, scallions, avocado, bacon, hard-boiled eggs and parsley, reserving some bacon, egg and parsley for the salad platter garnish, and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight.
• To serve as a salad: Lay the chicken salad on a bed of greens. Garnish with some of the egg, bacon, chives and parsley.
• To serve as a sandwich: Lay the chicken salad between slices of sourdough bread.

COBB SALAD CLUB SANDWICH

Steps:

• In small bowl, mash eggs with 1/4 cup of the blue cheese dressing; season to taste with salt and black pepper. Set aside.
• Spread 8 of the toast slices with salad dressing. Arrange bacon on 4 of the slices; top with sliced tomato.
• Spread the 4 remaining plain toast slices with egg mixture; top with onion and lettuce. Place one egg-topped toast on top of each bacon-topped toast. Top with remaining dressing-spread toast slices, spread side down.
• Secure with wooden toothpicks; top with cherry tomatoes. Cut each sandwich in half using a sharp knife.