Cobb Sandwiches Recipes

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 SALAD WRAP SANDWICHES

Steps:

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

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 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 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 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.

CHICKEN COBB SANDWICH

Steps:

• For the vinaigrette: Whisk together the vinegar, mustard and honey in a medium bowl. Add the garlic, oregano, parsley and thyme. Whisk to combine. Slowly add the olive oil, whisking constantly. Season with salt and pepper to taste. Transfer half of the vinaigrette to a liquid measuring cup, leaving the other half of the vinaigrette in the bowl.
• For the Cobb sandwich: Place the chicken in the bowl with the vinaigrette. Turn to coat. Marinate, refrigerated, 2 to 4 hours.
• Preheat the oven to 425 degrees F. Heat a grill or grill pan for cooking at medium-high heat.
• Take the chicken breasts out of the marinade and dry thoroughly with paper towels. Sprinkle with salt. Grill until charred and the center registers 165 degrees F, 6 to 7 minutes per side.
• Meanwhile, lay the pancetta slices on a baking sheet lined with parchment paper. Bake until crispy, 10 to 12 minutes.
• Make the tomato spread: Add the yogurt to a large bowl. Add the tomato paste, honey, hot sauce as desired and 2 tablespoons olive oil. Season with salt and pepper and whisk together until smooth. Set aside until ready to use.
• Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-low heat. Crack an egg into a small bowl, then carefully slide it into the skillet. Repeat with the remaining eggs. Cover the skillet with a lid and let cook until the whites are set but the yolks are still runny, 2 to 4 minutes.
• Heat another large nonstick skillet over medium heat. Brush the potato rolls with the melted butter and place buttered-side down in the hot skillet to toast until golden brown, 2 to 3 minutes. Remove from the heat and set aside.
• Thinly slice the iceberg and place in a large bowl. Toss the iceberg with the reserved Italian vinaigrette. Thinly slice the avocado and set aside.
• Place the chicken on the bottoms of the toasted buns, then top with the dressed iceberg, pancetta, avocado slices and a sunny-side up egg. Schmear the tomato spread on the bun tops followed by a light sprinkling of blue cheese crumbles. Close the sandwiches and cut if desired to peep that sweet, sweet cross section.