READY IN 25 mins

Cobb Sandwich

Read Reviews (29)

"This is a delicious sandwich that went over with a bang at a luncheon. A few 'secret' ingredients and this is a perfect combination for a slightly unique sandwich." — Lydia

Directions

Prepare the sandwich spread by mixing together the mayonnaise and blue cheese dressing. Spread 2 tablespoons on one side of each slice of bread. Top 4 of the prepared pieces of bread with 1/4 each of the chicken, avocado, bacon, hard boiled eggs, and lettuce. Top each sandwich with another slice of bread and serve with the remaining blue cheese spread on the side.

Kitchen-Friendly View

PREP 25 mins
READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 14, 2010

OMG! If you love Cobb Salad this sandwich is for you! Definitely toast the bread to avoid sogginess. I used light mayo and homemade bleu cheese dressing. This was a great way to use up leftover grilled chicken. All I added was thin sliced tomato and red onion. Anytime you combine bacon and avocado you have a hit in my book! Next time I want to try this using tortillas instead of bread and make it into a wrap. Great recipe!

—Jillian

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Most Helpful Critical Review

Jul 06, 2010

Tasted good, but way too much work for just a sandwich.

—Barrera Family

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42 Ratings

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Sep 04, 2007

Very good recipe! I did make one change because I wanted to have lunch pretty much prepared for a few friends. I made a chicken salad with all the ingredients except the avocado. To avoid browning, I sliced the avocado just before serving and fanned a few slices across the top of the sandwich. This "chicken salad" received rave reviews.

—Mrs Lash

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Jul 05, 2008

Made this for hubby and he absolutely loved it! No changes made with the exception of toasting the bread to keep it from getting soggy. Thank you Lydia, super idea and recipe!!

—LINDA MCLEAN

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Jun 20, 2007

I would definitely recommend this if you are having some friends over for a nice lunch. I would go a little lighter on the mayo. but it is certainly great! Enjoy!

—Jessica

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Jun 24, 2008

this sounded wonderful until i saw it had 57 grams of fat, 11 of them saturated. that is just way to much for a basic chicken sandwich. think i'll pass. i gave it 5 stars because it did sound wonderful

—leda

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Jan 20, 2009

This is a great sandwich. I this past February, I made a similar one for my daughter's baby shower. I also wanted the work done ahead of time. I used poached boneless, skinless chicken breasts, sliced thinly, sliced the avacodos and submerged them in lemon juice and little water then used the rest if the ingredients and put them in flour tortilla wraps. I wrapped them well, refrigerated them and then took them out the next day, sliced them in half and served. They held up pretty well overnight and the guests loved them.

—Kathleen

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May 14, 2009

This reminds me of a recipe I have enjoyed for a long time. Mine is a "club" and has no chicken. It's three slices of toasted whole grain white bread and also has thinly sliced red onion and tomato. It's a keeper!

—JULAINE59

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Nutrition

Calories
811 kcal
41%

Carbohydrates
29.6 g
10%

Cholesterol
217 mg
72%

Fat
56.1 g
86%

Fiber
7.4 g
30%

Protein
46.3 g
93%

Sodium
908 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cobb Sandwich

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 811
Calories from Fat: 505

% Daily Value *
Total Fat 56.1g 86 %
Saturated Fat 11.1g 55 %
Cholesterol 217mg 72 %
Sodium 908mg 36 %
** Potassium 685mg 19 %
Total Carbohydrates 29.6g 10 %
Dietary Fiber 7.4g 30 %
Protein 46.3g 93 %
Sugars 5.5g
Vitamin A 9 %
Vitamin C 9 %
Calcium 12 %
Iron 33 %
** Thiamin 42 %
** Niacin 164 %
** Vitamin B6 52 %
** Magnesium 31 %
** Folate 56 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.