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Cobb Sandwich
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By Cheri Sicard
Posted July 23rd, 2007
FabulousFoods.com Recommends: Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile, by Nancy Silverton, (2005, Knopf)
Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile
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Servings: 1
Author Notes: I came up with recipe so I could make the flavors of a traditional Cobb Salad (which originated at Hollywood's Brown Derby Restaurant) more portable. It's a delicious picnic meal or anytime lunch.
Ingredients: 6 inches baguette or large crusty roll
2 tablespoons mayonnaise or lite mayonnaise

1 teaspoon Dijon mustard
3-4 slices fresh tomatoes
4-5 sliced kalamata olives
3-4 slices bacon, cooked
3 slices cooked turkey breast
3-4 leaves Romaine lettuce
3-4 slices avocado
1 tablespoon crumbled blue cheese
3-4 slices red bell pepper
4-5 thinly slices rings or onion, preferably sweet Vidalia onion
salt and fresh ground pepper to taste
olive oil (optional)
Instructions:

Multiply for as many as you want to make.

Slice bread and spread with mayonnaise and mustard. Layer on lettuce, tomatoes, bacon and other ingredients. If desired, drizzle with a small amount of olive oil. Close sandwich and enjoy! You can make the sandwiches ahead, wrap them in foil and keep in the fridge or cooler.


 

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