New This Month

Cobb Club Sandwich


You'll need both hands to grab hold of this double-decker sandwich that incorporates all the elements of a classic Cobb salad, stacked up high.

  • Yield: Makes 4 double-decker sandwiches

Source: Martha Stewart Living, August/September 1993


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Assemble the sandwich in this order: bread, mayonnaise, lettuce, tomato, avocado, bread, mayonnaise, chicken, bacon, cheese, mayonnaise, bread. Serve immediately.

Reviews Add a comment

  • imnthgarden
    23 DEC, 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! :)