I absolutely adore making up a jam-packed grilled chicken sandwich recipe. Cobb Salad stuffed baguettes definitely take this handheld to the next level.
Deliciously messy sandwiches are kinda my thing… and this protein-packed sammie is guaranteed to make your mouth water. Looking for other scrumptious lunch ideas? Make sure to check out my Italian BLT with Sun-dried Tomato Mayo, this Lusty Reuben with a Cheese Blanket Crust, and these Air Fryer Falafel Pitas.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS YOU’LL NEED FOR THIS RECIPE:
If you browse through my website, you can see without-a-doubt that I love combining two traditional recipes into one glorious meal. This baby right here is a summertime favorite! All you’ll need is:
FOR THE DRESSING:
- Chunky Blue Cheese Dressing
- Aged Balsamic Vinegar
- Dijon Mustard
- Black Pepper, if desired
FOR THE SANDWICHES:
- Par Baked Baguette
- Fresh Mozzarella
- Grilled Chicken
- Hard Boiled Eggs
- Cooked Bacon Slices
- Red Onion
- Romaine Lettuce
- Fresh Italian Parsley
Tomatoes and avocados are always a nice addition. I didn’t have any on hand when I made these though so I left them out. Oh, and you can swap the Balsamic-Blue Dressing for my Creamy Italian Dressing if you are in the mood for a hint of lemon.
HOW TO ASSEMBLE THIS COBB-INSPIRED GRILLED CHICKEN SANDWICH RECIPE:
Buying a par baked baguette from the store allows you to toast it at home. I char mine in the oven over bacon grease (yes, you read that right) for extra flavor. Since I usually bake the bacon first, the sheet pan is already lined with all the juices to crisp the inside layers of the bread. Trust me, it tastes so much better than drizzling the baguettes with olive oil!
- Line a baking sheet with parchment paper and preheat the oven to 400F. Layer the bacon in a single-file line and bake for 10 – 12 minutes, until golden and crispy. Remove the cooked bacon with tongs and transfer to a stack of paper towels for cooling. Do not drain bacon fat.
- Cut the baguette in half, widthwise, and then in half lengthwise. Place the sliced bread, inner-side facing down, on the baking sheet and bake until slightly golden, about 6 – 8 minutes. Carefully remove from the oven and set the bread on a wire rack to cool.
- Whisk together the ingredients for the Balsamic Blue Cheese Dressing and set aside.
- Transfer the bread, interior side up, to a serving platter. Spread each slice of bread with a layer of the dressing. Then place four slices of fresh mozzarella on each bread.
- Then add the chicken, hard-boiled eggs, bacon, red onion, romaine lettuce and parsley on two of the bread slices. Fold the other two bread slices over the piled-high slices and cut them in half.
- Enjoy immediately. Serve extra Balsamic Blue Cheese Dressing on the side, if desired.
OTHER RECIPES YOU MIGHT ENJOY:
Homemade Antipasto Salad with Tangy Dressing
How to make Philly Cheesesteak into Tacos
Weeknight Grilled Sesame Ginger Chicken
VIEW ALL RECIPES BY CLICKING HERE!
- ⅓ cup Blue Cheese Dressing
- 1 tbsp. Aged Balsamic Vinegar
- 1 tsp. Dijon Mustard
- Black Pepper, if desired
- 1 Par Baked Baguette
- 8oz Fresh Mozzarella, sliced
- ½ lb. Grilled Chicken, chopped
- 2 Hard Boiled Eggs, chopped
- 6 Bacon Slices, cooked
- ¼ small Red Onion, thinly sliced
- 1 cup Chopped Romaine Lettuce
- Chopped Italian Parsley, as desired
- Line a baking sheet with parchment paper and preheat the oven to 400F. Layer the bacon in a single-file line and bake for 10 - 12 minutes, until golden and crispy. Remove the cooked bacon with tongs and transfer to a stack of paper towels for cooling. Do not drain bacon fat.
- Cut the baguette in half, widthwise, and then in half lengthwise. Place the sliced bread, inner-side facing down, on the baking sheet and bake until slightly golden, about 6 - 8 minutes. Carefully remove from the oven and set the bread on a wire rack to cool.
- Whisk together the ingredients for the Balsamic Blue Cheese Dressing and set aside.
- Transfer the bread, interior side up, to a serving platter. Spread each slice of bread with a layer of the dressing. Then place four slices of fresh mozzarella on each bread.
- Then add the chicken, hard-boiled eggs, bacon, red onion, romaine lettuce and parsley on two of the bread slices. Fold the other two bread slices over the piled-high slices and cut them in half.
- Enjoy immediately. Serve extra Balsamic Blue Cheese Dressing on the side, if desired.
NOTES ON THIS RECIPE:
- I like to grill the chicken the day prior and allow it to cool in the fridge. I enjoy these sandwiches with cold chicken, but if you want to serve them warm you can grill the chicken while the bacon is cooking.
- We always have a batch of hard-boiled eggs in our fridge. I make them at the beginning of the week and we enjoy them on toast for breakfast, in this egg salad for lunch, or my fall-inspired Chicken Cobb Salad with Dill-Dijon Vinaigrette for dinner! If you don’t have any on hand, go ahead and make them first before cooking the bacon. This way you will have enough time to let them cool in an ice bath before chopping.
- This recipe makes four hefty sandwiches. If you have a smaller appetite or would like to serve them as an appetizer, go ahead and cut them into 8 sandwiches instead of four. These taste great with a side of my Air Fryer Potato Wedges.
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