I absolutely adore making up a jam-packed grilled chicken sandwich recipe. Cobb Salad stuffed baguettes take this handheld to the next level.
Serves: 4
Ingredients
FOR THE DRESSING:
⅓ cup Blue Cheese Dressing
1 tbsp. Aged Balsamic Vinegar
1 tsp. Dijon Mustard
Black Pepper, if desired
FOR THE SANDWICHES:
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
Instructions
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.
Recipe by Slice of Jess at https://sliceofjess.com/cobb-salad-grilled-chicken-sandwich-recipe/