COBB SALAD SANDWICHES
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
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
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
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.
CHICKEN COBB SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 23
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 WRAP SANDWICHES
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
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 TWO WAYS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Fill a large saucepan with water and bring to the boil. Using a slotted spoon, gently lower the eggs into the water. Cover and simmer for 10 minutes. Drain the eggs and run under cold water until completely cooled. Peel the eggs and chop them.
- Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
- Whisk the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a large bowl. Stir in the blue cheese and chives, reserving some of the chives for garnish, then season with salt and pepper. Add the chicken, tomatoes, scallions, avocado, bacon, hard-boiled eggs and parsley, reserving some bacon, egg and parsley for the salad platter garnish, and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight.
- To serve as a salad: Lay the chicken salad on a bed of greens. Garnish with some of the egg, bacon, chives and parsley.
- To serve as a sandwich: Lay the chicken salad between slices of sourdough bread.
COBB CHICKEN SALAD SANDWICH
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
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 SANDWICH
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
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
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
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
COBB SALAD SANDWICHES FOR TWO
Here's the perennial favorite, the Cobb salad, stuffed into kaiser rolls to make delicious sandwiches for two.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield Makes 2 servings.
Number Of Ingredients 9
Steps:
- Chop 2 lettuce leaves. Cut 4 thin slices from part of tomato; chop remaining tomato.
- Combine chopped lettuce, chopped tomatoes, egg, cheese, bacon and dressing. Remove bread from inside centers of tops of rolls, leaving 1/2-inch-thick shells; discard removed bread or reserve for another use.
- Spread mayo onto bottom halves of rolls; top with lettuce leaves, tomato slices, ham and chopped salad. Cover with tops of rolls.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
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COBB SALAD SANDWICH - I AM HOMESTEADER
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5/5 (1)Total Time 10 minsCategory Dinner, Main CourseCalories 338 per serving
- Spread butter over one side of each piece of bread. In a large skillet over medium heat, place the bread buttered side down in the pan. Work in batches of 3 or 4.
- Top the dry side of each piece of bread with 1 slice of cheese. Cook until the toasted side is golden brown. Remove the bread from the pan. Repeat with remaining bread.
- Working one sandwich at a time, place one piece of toast, cheese side up, add lettuce, tomato, bacon, and turkey.
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