Cobb Club Sandwiches
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 4
Ingredients
1 medium tomato, sliced thin½ teaspoon table salt ⅔ cup mayonnaise 3 tablespoons crumbled blue cheese 12 slices hearty white sandwich bread, toasted2 large eggs, hard-cooked, peeled, and sliced thin1 ripe avocado, pitted, peeled, and sliced thin8 slices bacon, cooked until crisp and drained3 cooked boneless, skinless chicken breasts, cooled and sliced thin
Instructions
- Place 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 small bowl until smooth.
- Spread blue cheese mixture on 8 slices toast. Spread 3 tablespoons mayonnaise on remaining 4 slices 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.
Yield
Serves 4Ingredients
1 medium tomato, sliced thin
½ teaspoon table salt
⅔ cup mayonnaise
3 tablespoons 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
Ingredients
1 medium tomato, sliced thin
½ teaspoon table salt
⅔ cup mayonnaise
3 tablespoons 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
Ingredients
1 medium tomato, sliced thin
½ teaspoon table salt
⅔ cup mayonnaise
3 tablespoons 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
Why This Recipe Works
To evenly disperse the cheese flavor through the Cobb Club Sandwich, we made a paste with mayonnaise and blue cheese. This also prevented the crumbly cheese from falling out of the sandwich. Tomatoes are an integral part of the Cobb Club Sandwich recipe, so we made sure to only use those that were fully ripe.
Instructions
- Place 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 small bowl until smooth.
- Spread blue cheese mixture on 8 slices toast. Spread 3 tablespoons mayonnaise on remaining 4 slices 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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