Cobb Salad Sandwich Recipe Recipes Recipe For Deviled

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COBB SALAD WRAP SANDWICHES



Cobb Salad Wrap Sandwiches image

These wraps are easy for a summer night-and even better, I don't have to turn on my oven. It's smiles all around when I make this for dinner. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup blue cheese salad dressing
2 spinach or whole wheat tortillas (8 inches)
1 cup shredded cooked chicken
1 cup spring mix salad greens
1 medium tomato, halved and sliced
4 cooked bacon strips
1/2 medium ripe avocado, peeled and sliced
1 tablespoon sliced ripe olives
1 tablespoon crumbled blue cheese

Steps:

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

Nutrition Facts : Calories 610 calories, Fat 37g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 880mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 5g fiber), Protein 33g protein.

COBB SALAD SANDWICH



Cobb Salad Sandwich image

Tangy blue cheese, bacon, and crisp lettuce combine with shredded chicken breast in this hearty sandwich, which can be made using reserved extra ingredients from our Cobb Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

2 ounces blue cheese, crumbled (1/2 cup)
2 tablespoons sour cream
1 tablespoon mayonnaise
1/4 cup buttermilk
Coarse salt and ground pepper
8 slices crusty white bread
1 avocado, pitted, peeled, and thinly sliced
8 slices cooked bacon
1 large tomato, thinly sliced
1 cup shredded cooked chicken, reserved from Cobb Salad
2 hard-cooked large eggs, finely chopped, reserved from Cobb Salad

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.

Nutrition Facts : Calories 562 g, Fat 26 g, Fiber 7 g, Protein 33 g

COBB SALAD SANDWICHES



Cobb Salad Sandwiches image

Satisfy the whole family with these fun, hearty sandwiches from our Test Kitchen. It's easy to customize them to suit each person's tastes.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup mayonnaise
1/2 teaspoon prepared horseradish
1/4 teaspoon dried basil
4 croissants, split
4 lettuce leaves
1 medium tomato, sliced
4 cooked bacon strips, halved
4 slices deli ham
3 hard-boiled large eggs, sliced

Steps:

  • In a small bowl, combine the mayonnaise, horseradish and basil; spread over cut side of croissant bottoms. Layer with lettuce, tomato, bacon, ham and eggs; replace tops.

Nutrition Facts : Calories 454 calories, Fat 30g fat (10g saturated fat), Cholesterol 219mg cholesterol, Sodium 896mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.

COBB SALAD CLUB SANDWICH



Cobb Salad Club Sandwich image

Can't decide whether you want a salad or a sandwich? You'll never have to choose again. With generous ingredients piled club-style high, this is a mouthwatering mashup. We affectionately call it the alpha Clobb sandwich! -Carmell Childs, Clawson, Utah

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 12

3 tablespoons butter, softened
3 slices rustic Italian bread
3 slices cheddar or provolone cheese
2 pieces leaf lettuce
3 slices tomato
7 thin slices deli smoked peppered turkey breast
1/2 medium ripe avocado, peeled and sliced
3 tablespoons blue cheese spread
7 thin slices deli oven-roasted chicken
7 thin slices deli ham
5 crisp cooked bacon strips
1 hard-boiled large egg, sliced

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.

Nutrition Facts : Calories 878 calories, Fat 58g fat (26g saturated fat), Cholesterol 285mg cholesterol, Sodium 2774mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 58g protein.

COBB SALAD



Cobb Salad image

This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.

Provided by Bill

Categories     Salad

Time 50m

Yield 6

Number Of Ingredients 9

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
¾ cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing

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.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 10.2 g, Cholesterol 179.1 mg, Fat 39.9 g, Fiber 4.1 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 915.2 mg, Sugar 5 g

DEVILED EGG SALAD SANDWICHES



Deviled Egg Salad Sandwiches image

I really like egg salad sandwiches. It was the first sandwich "filling" I learned how to make. I've tried many recipes, this is one of my favorites! Update -- YIKES! I completely forgot to add an ingredient! Corrected recipe to add 2 Tablespoons minced green onion.

Provided by kittycatmom

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices bread
8 hard-cooked eggs, finely chopped
1 stalk celery, finely chopped
1/3 cup reduced-fat mayonnaise
2 tablespoons prepared yellow mustard
2 teaspoons cider vinegar
2 tablespoons green onions, minced
salt and pepper

Steps:

  • Place eggs,celery and green onion in a mixing bowl. In a small bowl, stir together mayonnaise, mustard, vinegar, salt and pepper.
  • Pour mayonnaise mixture over eggs and celery and toss gently to combine.
  • Place about 1/2 cup on each of four slices of bread and top with remaining four slices of bread.
  • Tips: if desired, add a lettuce leaf to each sandwich. Also, for added flavor, add one jar (2 ounces) pimiento, drained or 2 tablespoons chopped, drained roasted red pepper to the egg salad; prepare as directed. Also great with a slice of cheese.

Nutrition Facts : Calories 362.8, Fat 19.1, SaturatedFat 4.7, Cholesterol 380, Sodium 632.5, Carbohydrate 29.1, Fiber 1.7, Sugar 4.4, Protein 17

TURKEY COBB SALAD SANDWICH



Turkey Cobb Salad Sandwich image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 13

One 5 1/2 to 6 pound whole turkey breast with skin and bone
1 large onion, chopped
3 carrots, chopped
2 bay leaves
1 teaspoon whole black peppercorns
1/4 cup plus 2 tablespoons distilled white vinegar
6 bacon slices
1/2 pound poached turkey breast
4 slices pain de mie or other firm white sandwich bread (about 1/4 inch thick)
2 ounces blue cheese (softened)
2 tablespoons mayonnaise
1 firm-ripe California avocado
4 small crisp lettuce leaves (romaine)

Steps:

  • In a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids.
  • In a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.

COBB CHICKEN SALAD SANDWICH



Cobb Chicken Salad Sandwich image

All the goodies of my favorite salad plus some chicken, served as a sandwich. Recipe adpated from The Best of America's Test Kitchen.

Provided by SusieQusie

Categories     Lunch/Snacks

Time 1h10m

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts (about 1 1/4 pounds)
salt
pepper
2 tablespoons vegetable oil
1/2 cup mayonnaise
2 ounces crumbled blue cheese (about 1/2 cup)
2 tablespoons sour cream
2 tablespoons lemon juice
2 hard-cooked eggs, finely chopped
1 avocado, pitted, skinned and diced
4 slices bacon, fried crisp and crumbled
leafy lettuce (optional)
8 sandwich buns, your favorite

Steps:

  • Pat chicken dry and season with salt and pepper. Heat the oil in a large nonstick skillet over medium heat until the oil is shimmering. Add the chicken and cook for 6 minutes per side or until golden brown and cooked through.
  • Remove chicken to a plate and refrigerate until chilled, about 30 minutes then cut into 1/2-inch pieces.
  • Mix the mayonnaise, cheese, sour cream and lemon juice in a large bowl. Add the eggs, avocado and chicken; toss gently to combine.
  • Split bakery rolls in half and scoop out some of the center bread. Fill hollow with chicken salad. Top with crumbled bacon and a lettuce leaf. Enjoy!
  • Make ahead: The salad minus the avocado may be made and refrigerated up to 2 days in advance. Add the avocado just before serving.

Nutrition Facts : Calories 416.1, Fat 23.7, SaturatedFat 6.2, Cholesterol 105.4, Sodium 560.9, Carbohydrate 27.8, Fiber 2.6, Sugar 4.1, Protein 22.9

COBB SALAD DIP



Cobb Salad Dip image

I recently went to a gathering and this was served there. I came home and tried my hand at making a similar dip. This has all the flavors of a Cobb salad in the form of a dip. Serve with chips, crackers, saltines, or crusty bread.

Provided by Yoly

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 30m

Yield 12

Number Of Ingredients 10

1 (8 ounce) package Neufchatel cheese, softened
⅓ cup blue cheese dressing (such as Bob's Big Boy®)
4 slices bacon
1 cup finely chopped lettuce
2 hard-boiled eggs, crumbled
1 avocado, diced
½ cup diced turkey breast
½ cup diced tomatoes
⅓ cup blue cheese crumbles
¼ cup sliced green onions, green part only

Steps:

  • Combine Neufchatel cheese and blue cheese dressing. Spread onto a 9-inch pie plate and place in the refrigerator.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool. Crumble and set aside.
  • Layer chopped lettuce over Neufchatel cheese mixture. Top with bacon, eggs, avocado, turkey breast, tomatoes, blue cheese crumbles, and green onions.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 3.5 g, Cholesterol 59.7 mg, Fat 13.8 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 367.6 mg, Sugar 0.9 g

DEVILED CRAB SALAD SANDWICHES



Deviled Crab Salad Sandwiches image

Provided by Kimberly Kennedy

Categories     Egg     Fish     Leafy Green     Mustard     Onion     Vegetable     Freeze/Chill     No-Cook

Yield Makes 16 triangular three-layer tea sandwiches

Number Of Ingredients 11

1 pound jumbo lump crabmeat (about 2 cups)
1 cup mayonnaise
2 teaspoons Old Bay seasoning
2 teaspoons Dijon mustard
1/4 cup thinly sliced scallions
1/4 cup thinly sliced celery
12 thin slices pumpernickel bread (about 3 1/2 inches square and 1/8 inch thick)
8 tablespoons softened butter
1/4 cup thinly sliced red onion
4 hard-boiled eggs, thinly sliced
2-3 heads of crisp baby lettuce

Steps:

  • 1. In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, and celery. Mix gently until ingredients are evenly distributed and well coated with mayonnaise.
  • 2. Place four slices of bread on a clean surface and spread a half tablespoon of butter on each slice. Spread each slice with one sixth of the crab salad and top with thin layers of onion, egg, and baby lettuce.
  • 3. Butter both sides of four more slices of bread and top each half sandwich with one of these slices. Spread each sandwich with a third of the remaining deviled crab and the remaining onion, egg, and lettuce.
  • 4. Close the sandwiches with the four remaining bread slices, spread on oneside with the rest of the butter. Press firmly, butter side down, to "seal" the sandwich.
  • 5. Slice off crusts then slice each sandwich into four triangular finger sandwiches and place on a platter.
  • 6. Cover sandwiches with damp paper towel and plastic wrap, and chill for at least 30 minutes. (Crab salad may be made up to one day ahead and the assembled sandwiches up to several hours ahead.)

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