California Chicken Cobb Sandwich
Two small loaves French bread
3 skinless, boneless chicken breast, grilled
12 pieces bacon, fried crisp
1 avocado, peeled and seeded
12 small, crisp lettuce leaves
4 ounces cream cheese, softened
6 tablespoons mayonnaise
4 ounces gorgonzola or blue cheese, softened
Combine ingredients until mixed well.
To assemble sandwiches: Slice the bread into 24 thin slices; toast the bread lightly on both sides.
Spread the inside of each piece of bread with sandwich dressing. Cut the grilled chicken breast
into diagonal pieces to fit the small bread rounds. Top 12 pieces of bread and dressing with
chicken, bacon pieces, avocado slices and lettuce. Top with remaining bread that has been
spread with dressing.
Serve at once or cover with clean, dry lettuce leaves to keep moist.
Cobb Salad Pitas
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1 small avocado (preferably California)
2 1/2 cups diced cooked chicken (about 2 whole breasts)
1/2 cup chopped seeded vine-ripened tomato
4 slices bacon, cooked until crisp and crumbled
1/2 cup crumbled Roquefort cheese (about 2 ounces)
2 cups shredded romaine
four 7-inch pita loaves, halved crosswise
1 hard-boiled large egg, forced through a coarse sieve
In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream,
whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken,
tomato, bacon, and cheese and toss lightly.
Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with