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Martha Stewart Member
Rating: Unrated
12/23/2007
This was absolutely delicious and the entire family enjoyed! I made some substitutions: lacking balsamic vinegar (due to unfortunate sensitivity to it), opted for a balsamic vinegarette dressing as the marinade; used rosemary bread. With the mayo, added a thin spread of pesto on one slice of bread each sandwich. I used our fav blue cheese -- SAGA, which is creamy and relatively mild, sprinkling some crumbles of it on each sandwich. Great opp to use my new Lodge cast iron stovetop grill pan! :)
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Cobb Club Sandwich
Recipe Summary
Yield: Makes 4 double-decker sandwiches
Ingredients
Ingredient Checklist
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
2 whole boneless, skinless chicken breasts, trimmed of fat
Salt and freshly ground black pepper
8 strips thick-cut bacon
12 slices brioche, or challah
1 ripe avocado
Juice of 1/2 lemon
1/3 cup homemade mayonnaise, or prepared
1 head green-leaf lettuce
1 tomato, thinly sliced
1/2 pound blue cheese, crumbled
Gallery
Cobb Club Sandwich
Recipe Summary
Yield: Makes 4 double-decker sandwiches
Gallery
Cobb Club Sandwich
Cobb Club Sandwich
Cobb Club Sandwich
Recipe Summary
Yield: Makes 4 double-decker sandwiches
Recipe Summary
Yield: Makes 4 double-decker sandwiches
Yield: Makes 4 double-decker sandwiches
Makes 4 double-decker sandwiches
Ingredients
Ingredients
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 whole boneless, skinless chicken breasts, trimmed of fat
- Salt and freshly ground black pepper
- 8 strips thick-cut bacon
- 12 slices brioche, or challah
- 1 ripe avocado
- Juice of 1/2 lemon
- 1/3 cup homemade mayonnaise, or prepared
- 1 head green-leaf lettuce
- 1 tomato, thinly sliced
- 1/2 pound blue cheese, crumbled
Directions
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.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/23/2007
This was absolutely delicious and the entire family enjoyed! I made some substitutions: lacking balsamic vinegar (due to unfortunate sensitivity to it), opted for a balsamic vinegarette dressing as the marinade; used rosemary bread. With the mayo, added a thin spread of pesto on one slice of bread each sandwich. I used our fav blue cheese -- SAGA, which is creamy and relatively mild, sprinkling some crumbles of it on each sandwich. Great opp to use my new Lodge cast iron stovetop grill pan! :)
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/23/2007
This was absolutely delicious and the entire family enjoyed! I made some substitutions: lacking balsamic vinegar (due to unfortunate sensitivity to it), opted for a balsamic vinegarette dressing as the marinade; used rosemary bread. With the mayo, added a thin spread of pesto on one slice of bread each sandwich. I used our fav blue cheese -- SAGA, which is creamy and relatively mild, sprinkling some crumbles of it on each sandwich. Great opp to use my new Lodge cast iron stovetop grill pan! :)
Martha Stewart Member
Rating: Unrated
12/23/2007
This was absolutely delicious and the entire family enjoyed! I made some substitutions: lacking balsamic vinegar (due to unfortunate sensitivity to it), opted for a balsamic vinegarette dressing as the marinade; used rosemary bread. With the mayo, added a thin spread of pesto on one slice of bread each sandwich. I used our fav blue cheese -- SAGA, which is creamy and relatively mild, sprinkling some crumbles of it on each sandwich. Great opp to use my new Lodge cast iron stovetop grill pan! :)
Rating: Unrated
All Reviews for Cobb Club Sandwich
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cobb Club Sandwich
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
