Cobb Salad Sandwich Recipe
Ingredients
| Bacon slices | 25 Pound, pounded | |
| 1 medium shallot [about 1/2 ounce, 15 g], peeled | ||
| 1 cup mayonnaise, preferably homemade | ||
| 2 medium tomatoes [about 10 ounces total, 280 g], cored and ends cut flat | ||
| 24 slices whole wheat bread [about 1 ounce each, 30 g], toasted | ||
| 1 small head Boston lettuce [about 4 ounces, 110 g] | ||
| 1 medium avocado [about 8 ounces, 230 g], peeled and cut into 1/4-inch [6 mm] slices | ||
| 7 ounces sliced turkey [200 g] | ||
| 1 1/2 ounces Stilton cheese [45 g], crumbled | ||
Directions
Cook 5 bacon slices in a skillet over low heat until browned, about 10 minutes.
Drain on paper towels.
Drop the shallot through the feed tube of a food processor with the metal blade in place and the motor running and chop finely, about 5 seconds.
Add the mayonnaise and cooked bacon and process until combined, about 10 seconds.
Reserve.
Slice the tomatoes with the all-purpose [4mm] slicing disc.
Cook the remaining bacon in batches in a skillet over moderate heat until browned, about 10 minutes per batch.
Drain on paper towels.
Spread bacon mayonnaise on each bread slice.
Layer all the ingredients using 3 bread slices per sandwich.
Drain on paper towels.
Drop the shallot through the feed tube of a food processor with the metal blade in place and the motor running and chop finely, about 5 seconds.
Add the mayonnaise and cooked bacon and process until combined, about 10 seconds.
Reserve.
Slice the tomatoes with the all-purpose [4mm] slicing disc.
Cook the remaining bacon in batches in a skillet over moderate heat until browned, about 10 minutes per batch.
Drain on paper towels.
Spread bacon mayonnaise on each bread slice.
Layer all the ingredients using 3 bread slices per sandwich.
Chef
