Cobb Club Sandwich

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.


  • 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

  • cup homemade mayonnaise, or prepared

  • 1 head green-leaf lettuce

  • 1 tomato, thinly sliced

  • ½ 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.

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