3/4-1 (loose) cup watercress, roughly chopped (if needed)
1 head romaine, cut up
2 tomatoes, sliced
8 strips cooked thick cut bacon
1 lb sliced roasted turkey breast
4 hard-boiled eggs, sliced
1 avocado, sliced
2 tablespoons chopped chives (optional)
4 demi baguettes
for the Cobb spread:
1 tablespoon red wine vinegar
3 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
1/4 cup crumbled Gorgonzola
1/2 teaspoon mustard powder
1 clove garlic, finely minced
freshly ground black pepper
Whisk together the dressing ingredients. Refrigerate until ready to use.
Spread one side of each roll with the Cobb spread. Top with a thin layer of Romaine. Layer the egg, turkey, tomato and avocado on one side then top with watercress then sprinkle with chives if using.
Thanksgiving leftover recipes are perhaps the recipe I look forward to creating each year. While I love the leftover turkey and cranberry sauce sandwich as much as any one, coming up with clever alternative sandwiches and other recipes is always a fun challenge.
This year, I wanted to use up leftover turkey, Gorgonzola (from my awesome Brussels sprouts dish), some salad odds and ends and bacon leftover from breakfast. My first thought was to make a big salad but then I got to thinking about how it is common to see a Caesar salad-inspired sandwich or wrap but never the Cobb. I think the Cobb makes more sense than Caesar as a sandwich. It naturally has more sandwich-friendly ingredients like chicken, avocado, tomato and lettuce than the pretty much just lettuce Caesar.
I subbed turkey for the traditional poached chicken and made a creamy spread using similar ingredients to the famous Cobb dressing and the Roquefort that normally tops a Cobb salad.
The spread was much better suited for a sandwich than a thin vinaigrette. YUM! Perfect use of leftovers for turkey sandwich lovers but not the same old, same old.
Check out my other Thanksgiving leftovers recipes here and look for three new leftover-using recipes later this week!