California Cobb Sandwich
March 25, 2020 by Nicole Collins
This week, I am the self-proclaimed Sandwich Queen.
Somebody get me a crown!
Quick detour down memory lane…growing up, my mom used to call me Queen Elizabeth. I can’t imagine why. It’s not like I act like a princess or anything.
For real though, in the grand scheme of things, I feel like I’m pretty low maintenance. Especially compared to some of the behaviors that you’d associate with someone that you’d tease about acting like royalty. Maybe when you have the middle name Elizabeth, you’re just asking to be called queen.
But, I digress…
This week, somehow my weekly menu ended up being sandwich themed. I have three sandwichy meals that I’m rotating between this week. I didn’t do it on purpose, but here we are. And, I’m not one bit mad about it. I love sandwiches!
Lucky for you, I love you guys too. And because I do, I’m going to share 2 of the 3 sandwiches that I’m eating this week so you can enjoy along with me!
Why not share all 3 you ask? Because sandwich #3 is your standard tuna salad. Tuna on rye toast with cheddar and alfalfa sprouts, to be exact. So there you go! There’s your third recipe!
Anyways, today’s sandwich is piled high with one of everything making it one heck of a sandwich.
Today, we’re making California Cobb Sandwiches!
And yes, cobb as in all of the goodness of a cobb salad but stuffed between two pieces of bread instead!
For this sandwich, we’re going with an even split of traditional vs. substitute ingredients as far as cobb salads would go. But regardless, we’re left with a tower of deliciousness that would make anyone drool.
Let’s talk bread first. We’re putting A LOT between these two slices, so we need a hearty bread with a lot of surface area. I chose to use a 12 grain bread, because it’s pretty large and it has lots of nice texture and aesthetics to it. We need to toast it too in order to give our fillings a nice foundation.
To stuff our bread, we need some mayo to glue our fillings to the bread, some sprouts or microgreens, some thinly sliced tomato, some sliced avocado, sliced hard boiled eggs, thinly sliced red onion, bacon, deli turkey, and muenster cheese. WHEW…what a mouthful! LITERALLY!!
Obviously, a traditional cobb salad uses lettuce. But, I thought the sprouts were a gorgeous swap out. Plus, I adore sprouts on sandwiches. Also, I know blue cheese is traditional in any cobb situation. But as far as I’m concerned, blue cheese = GROSS. I thought about putting some feta slices in here, but I ultimately decided that a smooth muenster was the way to go. If you love blue cheese though, feel free to sprinkle some crumbles in here.
This sandwich is A LOT. I actually get two meals out of one sandwich. It’s that hearty! But here’s a special tip. To take this sandwich from yum to YUM, make sure you season the tomato/avocado/egg layer with a pinch of salt and pepper. These ingredients require salt, and you would season all three of these ingredients any other time; so please don’t forget to season them on this sandwich. You’ll taste the difference.
Ok guys. That’s it for today. Next up…a reimagined version of a popular sandwich!
Enjoy, and let’s eat!
California Cobb Sandwich
Serves: 1 big sandwich Print
Ingredients:
2 slices hearty bread (I used Arnold's 12 grain bread), toasted
1 tbsp mayonnaise
¼ cup sprouts or microgreens (I used alfalfa sprouts)
2 slices tomato
¼ avocado, sliced
1 hard boiled egg, sliced
1 slice red onion
2 slices bacon
1 slice muenster cheese
4 slices deli turkey (I used oven roasted)
salt and pepper, to taste
Directions:
Spread ½ tbsp mayo on 1 side of each slice of bread. Lay down one piece of bread, mayo side up. Top with sprouts, tomato, avocado, egg, salt and pepper to taste, red onion, bacon, cheese, and turkey. Top with remaining slice of bread, mayonnaise side down. Serve immediately.
Recipe notes:
*it's important to get a pinch of salt and pepper on the tomato, avocado, and egg layers. Each of these ingredients need salt on their own, so we can't forget to season them on our sammie!
*Blue cheese is traditional in a cobb salad. If you like blue cheese, feel free to add a few crumbles to this sandwich.
*Make sure you get a hearty piece of bread that has enough surface area to hold all of our fillings.
*To hard boil an egg, place egg in cold water in a small saucepan. Bring to a boil over high heat, and boil for 10 mins. After 10 mins, remove from heat, drain the hot water, and stream cold water over the egg. Let the egg sit in the cold water for 2-3 mins. The shell will come right off when you peel it!
