Do you like Cobb Salad? Well, this is a Cobb Salad on bread, so you should like this sandwich, too. It is just the thing for lunch on a hot summer day!
Ingredients
1/4 cup mayonnaise
1/4 tsp. prepared horseradish
1/4 tsp. dried basil
Your choice of bread ( I used a Simple Mills Artisan bread mix)
1 bag shredded lettuce
1 tomato, sliced
Sliced cheddar cheese
bacon, cooked
Deli ham
Deli turkey
4 hard-boiled eggs, sliced
1 avocado, pitted and sliced
1/2 red onion, sliced thin
1/3 cup feta
Salt and pepper to taste
Instructions
In a small bowl, mix the mayonnaise, horseradish and dried basil. Set aside.
If you are using sliced bread, you can toast the bread to make it a little more sturdy. In hindsight, I should have done this because the bread mix I wanted to use baked up more like cornbread. It was good bread on its own, but not good for sandwich bread. The picture on the box was misleading as it showed a loaf of artisan-type bread that I thought I could slice, which was not the case at all. The bread was baked in a loaf pan but came out more like cornbread than artisan bread, so I had to work with what I had. I think sliced bread would work much better.
I cut the loaf in quarters. Then, I sliced each quarter through the middle to form a top and bottom piece.
To build the sandwich, lay out the bread side by side. Spread some of the mayo on each slice of bread.
Before building the sandwich I gathered all the components in one place for easier assembly.
Next place a slice of cheddar cheese on one slice of the bread and the provolone on the other. I split the provolone slice in half to fit on the bread. On one slice, place the lettuce, tomato and boiled egg slices. On the other slice, place the bacon, ham, turkey and avocado. A Cobb salad would not be complete without the lettuce and bacon.
Carefully put the two halves together and press lightly. Cut on the diagonal. and serve with a pickle spear.
Keto Cobb Salad Sandwich
Equipment
- 1 knife
- 1 cutting board
- 1 Small bowl
Ingredients
- 1/4 cup Mayonnaise
- 1/4 tsp. Prepared horseradish
- 1/4 tsp. Dried basil
- Your choice of bread (I used a Simple MillsArtisan bread mix)
- 1 bag Lettuce, shredded
- 1 large Tomato, sliced
- Cheddar cheese slices
- Bacon, cooked
- Deli ham, sliced
- Deli turkey, sliced
- 4 Hard-boiled eggs, sliced
- 1 Avocado, pitted and sliced
- 1/2 Red onion, sliced thin
- 1/2 cup feta
- Salt and pepper to taste
Instructions
- In a small bowl, mix the mayonnaise, horseradish and dried basil. Set aside.
- If you are using sliced bread, you can toast the bread to make it a little more sturdy. In hindsight, I should have done this because the bread mix I wanted to use baked up more like cornbread. It was good bread on its own, but not good for sandwich bread. The picture on the box was misleading as it showed a loaf of artisan-type loaf that I thought I could slice, which was not the case at all. I think sliced bread would work much better.
- Cut the loaf in quarters to result in four pieces. Then, slice each quarter through the middle to make a top and bottom piece.
- Before building the sandwich, gather all the components in one place for easier assembly.
- To build the sandwich: Lay out the bread side-by-side. Spread some of the mayo on each slice of bread.
- Next place a slice of cheddar cheese on one slice of the bread and the provolone on the other. Split the cheese slices in half to fit on the bread if needed.
- On one slice, place the lettuce, tomato and boiled egg slices.
- On the other slice, place the bacon, ham, turkey and avocado.
- Finish with the lettuce and bacon.
I think the idea of toasting it is the best idea!
Also, I love how I could be craving the salad, yet the sandwich twist on this makes it so much more a meal. Thank you!