Cobb Salad Sandwich takes all the classic and tasty components
of a Cobb Salad into a convenient sandwich.
A traditional Cobb Salad is probably my favorite salad. We live a mile from our Country Club. They make the best Cobb Salad. I know I’m a cook, but sometimes I just don’t want to cook. Sometimes, I just want this salad so we end up grabbing dinner there more often than I’d like to admit. When we’re ordering, Wesley doesn’t even have to ask me what I want, he knows the answer will always be Cobb Salad. Well, it’s really more like, ‘Cobb Salad with extra dressing.’ I mean, isn’t eating a salad just an excuse for eating creamy Ranch dressing? Just me?
So as I’m munching on my Cobb Salad one day and almost choking on it because we were in a hurry, I thought, wouldn’t this be great as a sandwich? I mean a portable Cobb Salad! woot!
I grilled chicken breast for my Cobb Salad sandwich, but you could roast or purchase a rotissiere chicken. I think this Citrus Marinated Chicken would be awesome on a sandwich. There’s just something about the char of grilled meat that makes meat and even vegetables better.
Besides cooking the chicken, the only other thing you’ll need to cook for this sandwich is the bacon. You can easily do that in the oven while you prep the other ingredients. You’ll want to cook the bacon crisp so it doesn’t get soggy on the sandwich.
As the bacon and chicken cook, wash the lettuce. I used a crispy Romaine, my favorite. Bibb, Iceburg, or Watercress would also be good lettuce choices for this sandwich. I used Roma tomatoes simply because during this time of year where I live, they taste more like a sun ripened tomato than the other varieties. If I were making this sandwich during the Summer when vine-ripened tomatoes where plentiful, I’d choose a larger tomato that’s not a Roma or grape. There are a lot of different varieties to choose from.
Basically, the only choice I have for avocados is the Haas. It’s firm and has a creamy, buttery texture with a thick, dark green skin when perfectly ripe. Squeeze a little lemon juice over the avocado slices to prevent them from turning brown. I almost always do this even if I’m eating the sliced avocado immediately.
I like to toast the bread about 30 seconds on the grill before building my sandwich. Now you’re ready to build your sandwich. To start layer the lettuce, chicken, bacon, tomato, avocado and cheese on the bun. Drizzle on Ranch Dressing or mayonaise, press it firmly together and enjoy!
- 2 chicken breasts
- 2 eggs, boiled*
- 2 ounces crumbled feta cheese
- 4 slices of bacon
- 1 tomato, sliced
- 4 leaves Romaine lettuce
- 1 avocado sliced
- 2 french loaf (individual size) or hoagie buns
- Brine for chicken:
- 2 cups water
- 2 tablespoons salt
- 2 tablespoons sugar
- In a large bowl or Ziploc bag add chicken, water, salt and sugar. Brine chicken for 30 minutes to 4 hours in refrigerator. (Brining makes the chicken extremely flavorful and juicy!)
- Preheat grill to medium high heat and prep the rest of the ingredients. Cook bacon, and slice tomato and avocado.
- When 30 minutes brine time is up, remove chicken from brine, season with salt and pepper, and grill for 5 minutes per side (or until chicken reaches 160 F), basting with hot sauce periodically.
- Remove chicken from grill.
- Assemble sandwich by layering lettuce, chicken, eggs, bacon, avocado, cheese and tomato on bread slathered with mayonnaise or ranch dressing.
- Attempt to take a bite without making a mess.
*So if you take a close look, my sandwich doesn't have boiled eggs on it. I totally forget to put them on! I photographed it and served it to my husband, which he gobbled up, then I saw them sitting on the counter! It was totally good with them.
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