Cobb Salad Sandwiches 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 SUB

Steps:

• Cut loaf of bread in half lengthwise; hollow out top and bottom, leaving a 3/4-in. shell (discard removed bread or save for another use). Brush vinaigrette over bread halves. Layer spinach, ham, eggs, bacon, cheese and tomatoes on bread bottom. Replace top. Cut loaf in half lengthwise from top to bottom; cut crosswise 5 times to make 12 pieces.

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.

TURKEY COBB SALAD SANDWICH

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

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.

TURKEY COBB-SALAD SANDWICH

Steps:

• Spread cranberry sauce on one slice of bread. Top with turkey, and season with salt and pepper. Layer on bacon, egg, avocado, lettuce, and basil. Spread other slice of bread with mayonnaise and place it on top.

COBB SALAD SANDWICHES

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.