Cobb Salad Sandwiches
An open-faced sandwich riff on the classic salad.
Ingredients
for the salad:
- 3 hardboiled eggs coarsely chopped
- 1 cup cubed cooked chicken breast (about 1 breast)
- 3-4 tablespoons mayonnaise
- 2 teaspoons red wine vinegar
- salt
- freshly ground black pepper
- 1 tablespoon chopped chives
- 2 green onions sliced
- 1 oz crumbled blue cheese
- sprinkle dry mustard
the rest of it:
- 6-9 slices sourdough bread I used bread from my Wildgrain delivery
- 1 handful baby arugula or watercress!
- 2 slices crisp bacon, crumbled
- 1 avocado, cubed
- 8 cherry tomatoes, halved
Instructions
- In a large bowl, gently stir together the salad ingredients. Set aside.
- Place the bread on a platter (I baked the bread fresh from the freezer and used that, feel free to toast leftover bread or use your judgment, I like untoasted). Top each with arugula. Divide the salad among each slice. Top with bacon, avocado, and tomato.
- Serve immediately.
Notes
- If you want to speed along the process, you can make the egg-chicken salad ahead of time and store it in the fridge until assembly.
- I like the bacon made fresh but that too can be prepped ahead of time.
- If you don't have rotisserie chicken or leftover chicken from another meal, poach and cool a breast.
- I made this for lunch while my husband was on a call. I knew he would eat it within 30 minutes or so and not care that much about layering so I mixed the bacon, tomato, and avocado into the salad and refrigerated it until he was ready. Which turned out to be like 2 minutes later but how was I to know? If you do mix it all together for some reason, be forewarned it does get watery very quickly. Not two minutes quickly but we had a smidge left and it was tasty but damp about 4 hrs later.