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