Best Turkey Cobb Salad Sandwich Recipes

Turkey Cobb Salad Sandwich image

Provided by Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 13

One 5 1/2 to 6 pound whole turkey breast with skin and bone
1 large onion, chopped
3 carrots, chopped
2 bay leaves
1 teaspoon whole black peppercorns
1/4 cup plus 2 tablespoons distilled white vinegar
6 bacon slices
1/2 pound poached turkey breast
4 slices pain de mie or other firm white sandwich bread (about 1/4 inch thick)
2 ounces blue cheese (softened)
2 tablespoons mayonnaise
1 firm-ripe California avocado
4 small crisp lettuce leaves (romaine)

Steps:

In a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids.
In a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.

Turkey Cobb-Salad Sandwich image

Provided by Martha Stewart

Time 5m

Yield Makes 1

Number Of Ingredients 10

1/4 cup cranberry sauce
2 thin slices rustic bread
4 ounces thinly sliced turkey breast
Coarse salt and freshly ground pepper
3 slices cooked bacon
1 large egg, hard-cooked and sliced on an egg slicer
1/2 avocado, thinly sliced
Lettuce leaves, for serving
Fresh basil leaves, for serving
2 tablespoons mayonnaise

Steps:

Spread cranberry sauce on one slice of bread. Top with turkey, and season with salt and pepper. Layer on bacon, egg, avocado, lettuce, and basil. Spread other slice of bread with mayonnaise and place it on top.