Twyla Sorrells's Recipe

Cobb Salad Sandwich

Category: Sandwiches

Layer:

French bread loaf, sliced in half – use the bottom half as the base
Bleu cheese dressing
Grilled or baked diced chicken
Crumbled bacon
Minced boiled egg
Mashed avocado (season with a little granulated garlic)
Shredded lettuce
Black olives, sliced thin
Crumbled bleu cheese
More dressing if desired or you can use mayonnaise
Top with the top half of the French loaf.

Toast if desired or serve as is. Slice the loaf into 4 – 6 sandwiches, depending on appetites.

Partners well with traditional luncheon sides: dill pickle spears, carrot sticks, stuffed celery, deviled eggs, French fries, onion rings, etc...