serve up this California cobb sandwich for lunch time
Keyword: cobb sandwich
Servings: 4-6 servings
1large loaf of country style whole-grain breadsliced in half horizontally
3/4cupgood quality mayonnaise
2tablespoonsfresh chopped basil
2cupsfresh baby spinach leaves
2 1/2cupsroasted chickenfrom my Simple Roasted Chicken or a rotisserie chicken
1/2cupcrumbled gorgonzola blue cheese
1avocadopitted and sliced
6strips cooked bacon
1cupsproutsI used radish sprouts, they have a peppery bite that I love
Kosher salt and fresh cracked pepper
Scoop out some of the inside on the top half of the bread. (Save the insides to make croutons or breadcrumbs later) Set aside.
In a small bowl, mix together the mayonnaise and basil. Spread the mayonnaise evenly over both halves of bread. Top the bottom half with the spinach being sure to spread evenly. Top the spinach with the chicken and sprinkle the chicken with the blue cheese. Layer the tomatoes over the blue cheese and then add the avocado (be sure to coat with lemon if you're not eating the sandwich right away.) Top the avocado with the bacon and sprouts. Season with salt and pepper. Place the top half of the bread on the sandwich and gently press down.
If serving immediately, slice into 4-6 pieces depending on the number of people you will be serving.
If serving later, wrap tightly in plastic wrap and refrigerate until ready to eat. Slice before serving. (If you're taking your sandwich with you somewhere that would be difficult to slice, like the beach....unwrap before you leave and slice...carefully rewrap and pack in your basket, backpack or back pocket.) :-)