Cobb sandwich with chicken, bacon and blue cheese
The Cobb sandwich was created in 1937 by Robert Cobb, owner of the Brown Derby Restaurant in Hollywood. Here, we used the finest buttermilk bread and styled it with crisp smoky bacon, creamy avocado and a mildly tangy Danish noble blue; a star-worthy and savoury combination.
8 thick bacon slices
1/4 cup mayonnaise
1 ounce Danish noble blue cheese, crumbled
Coarse salt and freshly ground pepper
8 slices buttermilk bread, toasted
4 butter lettuce leaves
2 cooked chicken breasts, sliced
1 vine ripened tomato, sliced
1 ripe avocado, halved, pitted and sliced
Preheat oven to 350°F. Place bacon on parchment-lined baking sheet and cook 10 minutes, or until crisp; drain on paper towel and set aside.
In small bowl, combine mayonnaise and blue cheese; season with salt and pepper.
To assemble sandwich, spread a thin layer of blue cheese mayonnaise on one side of toasted bread. Layer bread with lettuce, chicken, tomato, avocado and bacon. Top with second slice of bread.
To speed the ripening process of an avocado, place into a brown paper bag along with a banana, close tightly and leave for 1 to 2 days.