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Cobb Salad Sandwich - A Fresh, Satisfying Twist on a Classic

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bread: 8 slices of sturdy sandwich bread, sourdough, or ciabatta (toasted)
  • Chicken: 2 cups cooked chicken breast or thigh, chopped or shredded (rotisserie works great)
  • Bacon: 8 slices, cooked until crisp
  • Eggs: 4 hard-boiled eggs, peeled and sliced
  • Avocado: 1 large, sliced or lightly mashed
  • Tomatoes: 2 medium ripe tomatoes, sliced (or 1 cup halved cherry tomatoes)
  • Greens: 2 cups crisp lettuce (Romaine, iceberg, or little gems), shredded
  • Blue cheese: 1/2 cup crumbled (or feta if you prefer)
  • Red onion: 1/4 small red onion, thinly sliced (optional)
  • Chives or parsley: 2 tablespoons, finely chopped
  • Mayonnaise: 1/4 cup
  • Dijon mustard: 1 tablespoon
  • Lemon juice: 1 tablespoon, plus more to taste
  • Red wine vinegar: 1 teaspoon (optional for extra tang)
  • Olive oil: 1 tablespoon
  • Salt and black pepper: to taste

Method
 

  1. Toast the bread: Lightly toast all 8 slices so they’re sturdy. This helps prevent sogginess and adds crunch.
  2. Make a quick spread: In a small bowl, stir together mayonnaise, Dijon, lemon juice, red wine vinegar (if using), olive oil, a pinch of salt, and pepper. Taste and adjust with more lemon or salt.
  3. Prep the fillings: Slice the eggs and tomatoes, shred the lettuce, crumble the blue cheese, and slice the avocado. Season the tomato slices with a pinch of salt and pepper.
  4. Season the chicken: Toss the chopped chicken with a spoonful of the spread and a sprinkle of salt and pepper. This keeps it juicy and flavorful.
  5. Assemble the base: Spread a thin layer of the dressing on one side of each toast slice. On four slices, add a generous layer of shredded lettuce.
  6. Layer the stars: Add chicken, then tomatoes, then bacon. Top with egg slices, avocado, and a sprinkle of blue cheese. Add a few red onion slices if you like a bit of bite.
  7. Finish with herbs: Sprinkle chopped chives or parsley over the fillings for freshness.
  8. Cap and press: Place the remaining toast slices on top (spread side down). Gently press to set the layers.
  9. Slice and serve: Use a sharp knife to cut the sandwiches in half. Serve immediately with extra dressing on the side if you like.