Cobb Salad Sandwich Recipes

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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 SANDWICH



Cobb Sandwich image

This is a delicious sandwich that went over with a bang at a luncheon. A few 'secret' ingredients and this is a perfect combination for a slightly unique sandwich.

Provided by Lydia

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 25m

Yield 4

Number Of Ingredients 8

½ cup mayonnaise
¼ cup blue cheese dressing
8 slices multigrain bread
2 cooked chicken breasts, sliced
1 ripe avocado, sliced
8 slices cooked bacon
2 hard boiled eggs, chopped
4 lettuce leaves

Steps:

  • Prepare the sandwich spread by mixing together the mayonnaise and blue cheese dressing. Spread 2 tablespoons on one side of each slice of bread. Top 4 of the prepared pieces of bread with 1/4 each of the chicken, avocado, bacon, hard boiled eggs, and lettuce. Top each sandwich with another slice of bread and serve with the remaining blue cheese spread on the side.

Nutrition Facts : Calories 745.9 calories, Carbohydrate 29.4 g, Cholesterol 191.2 mg, Fat 51.1 g, Fiber 7.4 g, Protein 41.9 g, SaturatedFat 9.4 g, Sodium 631.1 mg, Sugar 5.5 g

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

CHICKEN COBB SANDWICH



Chicken Cobb Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 23

1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated on a rasp grater
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 thin-cut boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Twelve 1/8-inch-thick round slices pancetta
1 cup whole fat Greek yogurt
Two 6-ounce cans tomato paste
1 tablespoon honey
Hot sauce, as desired
4 tablespoons olive oil
4 large eggs
4 potato rolls, split
4 tablespoons unsalted butter, melted
1/2 head iceberg lettuce
1 avocado
1/4 cup blue cheese crumbles

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.

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

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 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 SANDWICHES



Cobb Salad Sandwiches image

Make and share this Cobb Salad Sandwiches recipe from Food.com.

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

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 tomatoes, sliced
4 slices cooked bacon, halved
4 slices deli honey-roasted ham
3 hard-cooked 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 434.2, Fat 25, SaturatedFat 10, Cholesterol 196.9, Sodium 798.9, Carbohydrate 34.2, Fiber 2.2, Sugar 8.8, Protein 18.2

TURKEY COBB-SALAD SANDWICH



Turkey Cobb-Salad Sandwich image

Cranberry sauce adds a welcome touch of sweetness to the wonderful combination of ingredients found in a traditional Cobb salad. This iteration includes turkey for added protein.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 5m

Yield Makes 1

Number Of Ingredients 10

1/4 cup cranberry sauce
2 thin slices rustic bread
4 ounces thinly sliced turkey breast
Coarse salt and freshly ground pepper
3 slices cooked bacon
1 large egg, hard-cooked and sliced on an egg slicer
1/2 avocado, thinly sliced
Lettuce leaves, for serving
Fresh basil leaves, for serving
2 tablespoons mayonnaise

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.

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.

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