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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 10 mins
This Cobb salad is mixed and stuffed in a sandwich! It's a hearty bite, perfect for an on-the-go lunch.
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Ingredients
- 4 large eggs
- 8 slices bacon
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 2 dashes Worcestershire sauce
- 1 cup crumbled blue cheese
- 1 Tbsp. chopped fresh chives
- Kosher salt and black pepper, to taste
- 2 cups shredded rotisserie chicken
- 1/2 cup grape tomatoes, halved
- 3 scallions, chopped
- 1 avocado
- 12 slices sourdough bread
Directions
- Step 1Fill a large saucepan with water and bring to a boil. Using a slotted spoon, gently lower the eggs into the water. Cover and simmer for 10 minutes. Drain the eggs and run under cold water until completely cooled. Peel the eggs and chop them.
- Step 2Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Remove to a paper towel–lined plate to drain, then roughly chop.
- Step 3Whisk the mayonnaise, buttermilk, sour cream, and Worcestershire sauce in a large bowl. Stir in the blue cheese and chives and season with salt and pepper. Add the chicken, tomatoes, scallions, avocado, bacon and hard-boiled eggs and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight. Serve on the sourdough bread.
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