Monday, April 26, 2010

Cobb Club Sandwiches

This recipe comes from Cook's Country. I am a huge fan of America's Test Kitchen/Cook's Country and have loved all of the recipes I have tried from them. If you have not heard of them, I highly recommend checking out their TV shows on Saturday afternoons on PBS. Or you can go to their website at and I hope you enjoy this one as much as we do in our house.

Cobb Club Sandwiches
Serves: 4

1 medium tomato, sliced thin
½ tsp. salt
2/3 c. mayonnaise
3 Tbsp. crumbled blue cheese
12 slices hearty white sandwich bread, toasted
2 large eggs, hard-cooked, peeled and sliced thin
1 ripe avocado, pitted, peeled and sliced thin
8 slices bacon, cooked until crisp and drained
3 cooked boneless skinless chicken breasts, cooled and sliced thin

Place the tomato slices on several layers of paper towels and sprinkle with salt. Let sit for 15 minutes, then press with additional paper towels to extract excess moisture.

Using fork, mash 1/3 cup mayonnaise and blue cheese together in a small bowl until smooth.

Spread blue cheese mixture on 8 slices of toast. Spread 3 tablespoons mayonnaise on remaining 4 slices of toast. Place 4 cheese coated toasts on work surface. Layer each with sliced tomato, egg and avocado. Place plain mayonnaise coated toasts, mayonnaise side down, over avocado; spread tops of toast with remaining mayonnaise. Continue layering with 2 strips bacon and sliced chicken. Top with remaining blue cheese coated toasts, facing down. Cut each sandwich into triangles. Serve.

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