Cobb Club Sandwich

Name: Cobb Club Sandwich
Ingredients: 0.25 cup olive oil; 0.25 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; 0.333 cup homemade mayonnaise, or prepared; 1 head green-leaf lettuce; 1 tomato, thinly sliced; 0.5 pound blue cheese, crumbled

5.0

(1)

1 Review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Yield:

4 double-decker sandwiches

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.

Ingredients

¼ cup olive oil
¼ 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
⅓ cup homemade mayonnaise, or prepared
1 head green-leaf lettuce
1 tomato, thinly sliced
½ 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.