CALIFORNIA CLUB SANDWICH
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
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
CALIFORNIA COBB SANDWICH
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
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
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the blue cheese dressing: Combine the sour cream, mayonnaise, lemon juice, Dijon, honey, Worcestershire, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup of the crumbled blue cheese in the bowl of a food processor. Process until smooth. Stir in the chives and the remaining 1/2 cup blue cheese. Adjust the seasoning to taste with salt and pepper. Hold in the refrigerator until ready to serve.
- For the salad: Toss the romaine and quinoa with 2 tablespoons of the dressing in a serving bowl. Arrange the bacon, eggs, tomatoes, avocados and radishes in even sections over the top of the lettuce. Drizzle with more dressing and serve immediately.
CALIFORNIA CLUB SANDWICH
Really nothing more than a traditional club sandwich with avocado, but it really makes a difference in texture as I have always found club sandwiches to be a little dry.
Provided by Kana K.
Categories Lunch/Snacks
Time 30m
Yield 1 Sandwiches, 1 serving(s)
Number Of Ingredients 9
Steps:
- Toast the bread in a toaster, or under a broiler on both sides.
- Arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with the chicken (without letting any hang over the sides).
- Add avocado slices & season with a pinch of salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, chicken side-up. Cover with the third bread slice.
- Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice.
- Using a serrated knife cut sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword).
Nutrition Facts : Calories 924.4, Fat 56.1, SaturatedFat 12.3, Cholesterol 119.2, Sodium 1523, Carbohydrate 62.5, Fiber 10.7, Sugar 9.5, Protein 45
CHICKEN COBB SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 23
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.
CALIFORNIA COBB SALAD
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
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.
COBB CLUB SANDWICHES
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
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
CLASSIC CALIFORNIA COBB
This Classic California Cobb salad recipe is simply delish and takes just 20 minutes to make. Serve it at your next dinner along with your favorite dishes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 2-1/2 cups each
Number Of Ingredients 10
Steps:
- Toss avocados with lemon juice; place in large bowl.
- Add all remaining ingredients except dressing; mix lightly.
- Spoon onto salad plates; drizzle with dressing.
Nutrition Facts : Calories 500, Fat 31 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 200 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 41 g
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- 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.
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