Our favorite California Cobb Salad recipe in a handheld sandwich form!
I love a good salad, don’t you? I especially love those salads that make you feel like you are being healthy, when really you aren’t. Cobb salads are one such salad. I mean really, is there any better salad than a Cobb salad? Chicken, bacon, tomatoes, eggs, lettuce, cheese, California Avocados and blue cheese dressing…what more could a salad want?
I’ve had Cobb salads in wrap form and even in pizza form (I know it sounds strange, but it was so good!). One way I’ve never had a Cobb salad though was in the form of a sandwich. What better way to have your favorite salad than in a form you can grab and eat on the go? I decided that a Cobb Salad sandwich needed to happen in my life, stat.
For these Cobb Salad sandwiches, I wanted to make the recipe as easy as possible so I used as many convenience foods as I could. Really, in the busy summertime months, convenience is where it’s at. I started with store bought rotisserie chicken (although you can definitely make your own), hard boiled eggs I always have on hand, pre-cooked bacon strips, sliced garden tomatoes, lettuce, shredded cheddar cheese, crumbled blue cheese and then the star of the show – fresh California Avocados.
Smash it all between a bun and the result was a sandwich that I just couldn’t get enough of.
If you love Cobb Salad (and seriously, who doesn’t?), I highly recommend giving it a try in sandwich form! Take these to your next summer picnic and you’ll be the favorite, I guarantee it. Enjoy!
- Meat from 1 Rotisserie Chicken
- 2 sliced California Avocados, peeled and seed removed
- 2 roma tomatoes, sliced
- 6 slices cooked bacon, crumbled
- 2 peeled hard boiled eggs, sliced
- 2 cups romaine lettuce
- ¼ cup shredded cheddar cheese
- ¼ cup blue cheese crumbles
- 4 large buns
- Assemble sandwiches by dividing ingredients equally among 4 buns.
- On a bottom bun, layer chicken, bacon, tomatoes, eggs, lettuce, cheddar cheese, California avocados, and blue cheese crumbles. Top with the other half of the bun and serve.
Disclosure: This is a sponsored post on behalf of my long term client, California Avocados. For more recipes featuring California Avocados, please visit their website.