Best 14 Cobb Sandwich Recipes

COBB SALAD CLUB SANDWICH

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.

TURKEY COBB SALAD SANDWICH

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.

COBB SALAD SANDWICH

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.

COBB CHICKEN SALAD SANDWICH

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.

COBB CLUB SANDWICH

Steps:

• Combine oil, vinegar, and mustard in a small bowl. Season chicken with salt and pepper, and place in the bowl, stirring to coat. Marinate, covered, for at least a half an hour.
• Preheat a grill or a grill pan to medium hot. Grill chicken until cooked through, 7 minutes on each side. Let cool slightly; slice thinly at an angle.
• In a large heavy skillet over medium heat, cook bacon until crisp, and drain on paper towels. Toast bread under a broiler until lightly golden on both sides. Quarter and thinly slice avocado, and drizzle with lemon juice to prevent discoloration.
• Assemble the sandwich in this order: bread, mayonnaise, lettuce, tomato, avocado, bread, mayonnaise, chicken, bacon, cheese, mayonnaise, bread. Serve immediately.

CHICKEN COBB SANDWICH

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.

TURKEY COBB SANDWICH

Steps:

• Cook bacon in a skillet over medium heat until crisp, 10 to 12 minutes. Transfer to paper towels to drain, and wipe skillet clean.
• Butter cut sides of roll or bun. Heat skillet over medium-high heat. Place roll or bun, buttered sides down, in skillet, and cook until golden brown, 1 to 3 minutes.
• Mash avocado and blue cheese in a small bowl. Spread mixture on bottom half of roll or bun. Top with tomato and bacon.
• Melt butter in skillet over medium heat. Add egg, and cook until white is set, about 1 1/2 minutes. Gently flip egg, and cook until yolk is runny in center but slightly set around edge, about 30 seconds. Remove from pan. Add turkey to pan, and heat through.
• Place turkey and egg on top of tomato. Top with remaining half of roll or bun, and serve immediately.

TURKEY COBB-SALAD SANDWICH

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.

CALIFORNIA COBB SANDWICH

Steps:

• Lightly toast the bread, if desired. Spread with mayonnaise, bleu cheese, avocado, crumbled bacon, and vinaigrette.
• Assemble your sandwich with the remaining ingredients.
• Enjoy!

TURKEY COBB SANDWICH

Steps:

• In a medium bowl whisk together mayonnaise, mustard and garlic, season with salt and pepper to taste.
• Add avocado, turkey, tomatoes and toss.
• Toast bread slices and butter lightly.
• Divide turkey mixture on 4 of the slices, top each with 2 slices bacon, 3-4 egg slices, sprinkle with crumbled blue cheese, top with lettuce and other slice of toast.

SMOKED TURKEY COBB SANDWICH WITH BLUE CHEESE MAYO

Steps:

• 1. Blue Cheese Mayo: Combine the cheese and mayonnaise in a small bowl, and mix well. --- Avocado Puree: Mix the avocado puree, salt and pepper, and lemon juice until well-blended. --- To assemble Sandwich: Spread one bread slice with 1 to 2 Tablespoons of the blue cheese mayonnaise. Layer the mixed greens, 2 tomato slices, 2 ounces smoked turkey, and 2 bacon slices on the bread. Spread another slice of the bread with the avocado puree, and top the other half of the sandwich. Repeat using all ingredients.

COBB SANDWICH

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.

MY DELICIOUS TURKEY COBB SANDWICH

Steps:

• 1. Cook four slices of bacon until crisp, drain and set aside.
• 2. Hard boil two large eggs a day ahead and place in your refrigerator or you can purchase boiled eggs in your store to save time. It would make preparation quick and easy.
• 3. Spread mayonnaise evenly over each of four slices of wheat bread.
• 4. Layer each evenly with lettuce and next five ingredients.
• 5. Top with the remaining slices and cut each sandwich in half diagonally and serve.

COBB SALAD SANDWICH

Steps:

• 1. Layer ingredients in the middle of bread.
• 2. Slice on bias.
• 3. Makes a large sandwich.