Winnipeg Free Press - PRINT EDITION

From salad to sandwich

Ready in 20 minutes, classic Cobb combo thrives between bread

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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

Pinch pepper

 

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

Republished from the Winnipeg Free Press print edition September 5, 2013 c5

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