Hey there, time traveller!
This article was published 4/9/2013 (1059 days ago), so information in it may no longer be current.
This recipe is so simple, but it's one of my favourite things I've made this summer. It's from Best Recipes Ever from Canadian Living and CBC, Volume 2: More Fresh, Fun & Tasty Tested-Till-Perfect Recipes from the Hit Show (Transcontinental).
The flavours of a Cobb salad are a classic combination that works just as well in sandwich form and they make a delicious, easy dinner in about 20 minutes.
An interview with a legendary Chicago waiter Manfred Wangard in Chicago magazine in 2010 included Wangard's acronym EAT COBB: E for egg, A for avocado, T for tomato, C for chicken, O for onion, B for blue cheese and another B for bacon.
This version dispenses with the egg and onion, but it does not lack flavour.
Cobb-Style Chicken Sandwich
6 slices bacon, halved
2 boneless skinless chicken breasts
1/4 tsp (1 ml) each salt and pepper
4 soft buns, halved
4 leaves red leaf lettuce
1 tomato, sliced
1 avocado, peeled and thinly sliced
Blue Cheese Mayonnaise
3 tbsp (45 ml) light mayonnaise
1 oz (28 g) blue cheese, crumbled
1 tsp (5 ml) red wine vinegar
1/2 tsp (2.5 ml) Dijon mustard
In a large skillet, cook bacon over medium heat until crisp, about 6 minutes. Transfer to paper-towel-lined plate; set aside. Drain all but 1 tbsp (15 ml) of fat from the pan.
With the knife held horizontally, cut chicken breasts in half to make 4 flat pieces. Sprinkle with salt and pepper. In the same skillet in which you cooked the bacon, cook the chicken, turning once, until no longer pink inside, about 8 minutes.
To make blue cheese mayonnaise: Stir together mayonnaise, blue cheese, vinegar, mustard and pepper; set aside.
Spread cut sides of buns with blue-cheese mayonnaise. Top bottom halves with lettuce, tomato, avocado, chicken and bacon. Sandwich with tops of buns.
-- Postmedia Network Inc. 2013