Best California Cobb Sandwich Recipes

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CALIFORNIA COBB SANDWICH



California Cobb Sandwich image

Fresh avocado, smoked turkey breast, and crispy bacon with a bleu cheese spread served on bread of your choice with thin sliced red onion, romaine lettuce, and sliced tomato. This is my version of a California Cobb, based on a wonderful sandwich at a local shop. I hope you enjoy as much as I do!

Provided by BecR2400

Categories     Lunch/Snacks

Time 5m

Yield 1 California Cobb Sandwich, 1 serving(s)

Number Of Ingredients 11

2 slices of good bread (your choice, I prefer honey whole wheat)
1/2 of a fresh avocado, chopped
3 ounces smoked turkey breast, thinly sliced
1 strip crispy bacon, crumbled
1 tablespoon crumbled blue cheese
1 -2 tablespoon mayonnaise (to taste)
1/2 teaspoon vinaigrette dressing (to taste)
fresh ground black pepper
1 -2 slice of thinly sliced red onion
romaine lettuce
1 -2 slice of thinly sliced tomatoes

Steps:

  • Lightly toast the bread, if desired. Spread with mayonnaise, bleu cheese, avocado, crumbled bacon, and vinaigrette.
  • Assemble your sandwich with the remaining ingredients.
  • Enjoy!

CALIFORNIA COBB SALAD



California Cobb Salad image

Created at Brown Derby Restaurant in Hollywood, this bulked up California Cobb salad is a flavorful and satisfying iteration of the classic dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 16

1 tablespoon Dijon mustard
1/4 cup red-wine vinegar
2 teaspoons Worcestershire sauce
1 garlic clove
1/2 teaspoon coarse salt
1/2 cup extra-virgin olive oil
1/4 teaspoon ground black pepper
1 head romaine lettuce, washed, dried, and chopped
1 head butter lettuce, washed, dried, and chopped
2 8-ounce chicken breasts, poached or grilled
6 strips bacon, cooked crisp and chopped
2 medium tomatoes, chopped
4 hard-boiled eggs, peeled and quartered lengthwise
1 avocado, peeled and chopped
4 ounces Roquefort cheese, crumbled
1/4 cup fresh chives, chopped

Steps:

  • Spread the lettuce out on the bottom of a large rectangle platter. Working from one narrow side of the platter to the other, place the remaining ingredients over the lettuce in rows of stripes. Chill in the refrigerator until ready to serve.
  • Make the vinaigrette: In a medium bowl, whisk together the mustard, vinegar, and Worcestershire sauce. Mince the garlic with salt and mash with the side of a knife until it becomes a paste. Add it to the bowl, whisking constantly. Slowly pour in the olive oil in a thin stream until thick and creamy. Whisk in the pepper and pour over the salad.

CALIFORNIA CLUB SANDWICH



California Club Sandwich image

A longtime favorite sandwich of mine, since first trying the California Sandwich many moons ago at a little "healthfood" deli stand in Pacific Beach, California. This is my version. Use recipe #173076 for ease of preparation. Also good with thinly sliced tomatoes, in place of the cucumbers. I hope you enjoy!

Provided by BecR2400

Categories     Lunch/Snacks

Time 15m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

8 slices whole wheat bread or 8 slices sourdough bread
8 slices deli smoked turkey (or leftover turkey breast slices)
4 slices provolone cheese
4 slices crisp cooked bacon (optional)
1 avocado, sliced into thin strips (optional)
16 slices cucumbers, very thinly sliced (or thin tomato slices)
1/2 cup alfalfa sprout (or lettuce)
mayonnaise
whipped cream cheese

Steps:

  • Toast bread lightly.
  • Spread 4 slices toasted bread with mayo, and the other 4 slices with cream cheese.
  • Assemble the sandwiches:.
  • For each sandwich use one slice mayo toasted bread and one slice cream cheese toasted bread. Per sandwich use 2 smoked turkey slices, 1 provolone cheese slice, 1 bacon, avocado strips, 4 thin cucumber or tomato slices, and sprouts or lettuce.
  • Enjoy!

Nutrition Facts : Calories 298.7, Fat 11.2, SaturatedFat 5.7, Cholesterol 42.8, Sodium 1056, Carbohydrate 29.2, Fiber 4.2, Sugar 4.5, Protein 22.9

COBB CLUB SANDWICHES



Cobb Club Sandwiches image

In this cobb club sandwich, I take the staple ingredients of a cobb salad--avocado, bacon, egg, chicken, and blue cheese--and re-imagines it as a triple-decker club sandwich.

Provided by Michelle Figueroa

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium tomatoes, sliced thin
1/2 teaspoon table salt
2/3 cup mayonnaise
3 tablespoons blue cheese, crumbled
12 slices white bread, toasted
2 large eggs, hard-cooked, peeled, and sliced thin
1 avocado, riped, pitted, peeled, and sliced thin
8 slices bacon, cooked until crisp and drained
3 boneless skinless chicken breasts, cooked and thinly sliced

Steps:

  • Place tomato slices on several layers of paper towels and sprinkle with salt. Let sit for 15 minutes, then press with additional paper towels to extract excess moisture.
  • Using fork, mash 1/3 cup mayonnaise and blue cheese together in small bowl until smooth.
  • Spread blue cheese mixture on 8 slices toast. Spread 3 tablespoons mayonnaise on remaining 4 slices toast. Place 4 cheese-coated toasts on work surface. Layer each with sliced tomato, egg, and avocado. Place plain mayonnaise-coated toasts, mayonnaise side down, over avocado; spread tops of toast with remaining mayonnaise. Continue layering with 2 strips bacon and sliced chicken. Top with remaining blue cheese-coated toasts, facing down. Cut each sandwich into triangles. Serve.

Nutrition Facts : Calories 670.5, Fat 36.7, SaturatedFat 8.4, Cholesterol 175.4, Sodium 1317.3, Carbohydrate 53.2, Fiber 5.5, Sugar 7, Protein 32.5

CHICKEN COBB SANDWICH



Chicken Cobb Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 23

1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated on a rasp grater
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 thin-cut boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Twelve 1/8-inch-thick round slices pancetta
1 cup whole fat Greek yogurt
Two 6-ounce cans tomato paste
1 tablespoon honey
Hot sauce, as desired
4 tablespoons olive oil
4 large eggs
4 potato rolls, split
4 tablespoons unsalted butter, melted
1/2 head iceberg lettuce
1 avocado
1/4 cup blue cheese crumbles

Steps:

  • For the vinaigrette: Whisk together the vinegar, mustard and honey in a medium bowl. Add the garlic, oregano, parsley and thyme. Whisk to combine. Slowly add the olive oil, whisking constantly. Season with salt and pepper to taste. Transfer half of the vinaigrette to a liquid measuring cup, leaving the other half of the vinaigrette in the bowl.
  • For the Cobb sandwich: Place the chicken in the bowl with the vinaigrette. Turn to coat. Marinate, refrigerated, 2 to 4 hours.
  • Preheat the oven to 425 degrees F. Heat a grill or grill pan for cooking at medium-high heat.
  • Take the chicken breasts out of the marinade and dry thoroughly with paper towels. Sprinkle with salt. Grill until charred and the center registers 165 degrees F, 6 to 7 minutes per side.
  • Meanwhile, lay the pancetta slices on a baking sheet lined with parchment paper. Bake until crispy, 10 to 12 minutes.
  • Make the tomato spread: Add the yogurt to a large bowl. Add the tomato paste, honey, hot sauce as desired and 2 tablespoons olive oil. Season with salt and pepper and whisk together until smooth. Set aside until ready to use.
  • Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-low heat. Crack an egg into a small bowl, then carefully slide it into the skillet. Repeat with the remaining eggs. Cover the skillet with a lid and let cook until the whites are set but the yolks are still runny, 2 to 4 minutes.
  • Heat another large nonstick skillet over medium heat. Brush the potato rolls with the melted butter and place buttered-side down in the hot skillet to toast until golden brown, 2 to 3 minutes. Remove from the heat and set aside.
  • Thinly slice the iceberg and place in a large bowl. Toss the iceberg with the reserved Italian vinaigrette. Thinly slice the avocado and set aside.
  • Place the chicken on the bottoms of the toasted buns, then top with the dressed iceberg, pancetta, avocado slices and a sunny-side up egg. Schmear the tomato spread on the bun tops followed by a light sprinkling of blue cheese crumbles. Close the sandwiches and cut if desired to peep that sweet, sweet cross section.

COBB SALAD SUB



Cobb Salad Sub image

When we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece. Sometimes I substitute tortillas for the bread and make wraps instead. -Kimberly Grusendorf, Medina, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 8

1 loaf (1 pound) unsliced Italian bread
1/2 cup balsamic vinaigrette or dressing of your choice
5 ounces fresh baby spinach (about 6 cups)
1-1/2 pounds sliced deli ham
4 hard-boiled large eggs, finely chopped
8 bacon strips, cooked and crumbled
1/2 cup crumbled Gorgonzola cheese
1 cup cherry tomatoes, chopped

Steps:

  • Cut loaf of bread in half lengthwise; hollow out top and bottom, leaving a 3/4-in. shell (discard removed bread or save for another use). Brush vinaigrette over bread halves. Layer spinach, ham, eggs, bacon, cheese and tomatoes on bread bottom. Replace top. Cut loaf in half lengthwise from top to bottom; cut crosswise 5 times to make 12 pieces.

Nutrition Facts : Calories 233 calories, Fat 10g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 982mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

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