Cobb Salad Sandwich

Cobb Salad Sandwich

Sometimes you want a salad…and sometimes you want a sandwich and sometimes you WANT them both.

Enter the COBB SALAD SANDWICH.

I bought blue cheese dressing recently. It’s been awhile since I had it. I stopped eating it when I was pregnant with Cooper and it took me years to start liking it again. The mind is such a weird thing, isn’t it?  It’s back in my world again and I had to figure out what to do with a jar besides eat salad every night. So, I put it on a sandwich. This here is the sandwich!

We take the main ingredients of a Cobb salad (bacon, chicken, blue cheese, egg, tomato, lettuce, onion & avocado) and we consolidate and sandwich them between two beautiful crunchy/doughy pieces of toast.  It’s a sandwich, it’s a salad it’s a sandwich salad of my dreams!  I’ll have you know that we demolished ours in record timing.

And we’re off!

We’re making two sandwiches here.

We take the blue cheese dressing (I like Toby’s!) and smear it on one side of the sandwich.

We top that with onions. We’re nestling them in there.

We take the other side and smash the avocado into the other sides.

On the side with the blue cheese, we smoosh in the lettuce.

Followed by bacon.

I like my bacon crispy.

Place the chicken on top.

Tomatoes and egg go on top followed by black pepper. And we SMOOSH.

Wait… let’s look at it again. YES.

And we’re GOLDEN.

Ingredients

  • On the side with the blue cheese, we smoosh in the lettuce.
  • Cobb Salad Sandwich
  • makes 2 sandwiches
  • 4 slices toasted sourdough bread
  • 4 tablespoons blue cheese dressing
  • 1/4 red onion, thinly sliced
  • 1/2 avocado
  • 2 cups shredded romaine lettuce
  • 2 vine ripened tomatoes, thinly sliced
  • 1 hard boiled egg, thinly sliced
  • 1 cup chopped rotisserie chicken
  • 4 -5 slices cooked bacon
  • freshly cracked pepper
Read the whole recipe on Shutterbean