Cobb Salad Sandwich

 

Who doesn't love a sandwich?  Sandwiches can be a quick and easy lunch or dinner, and a great use for leftovers from the night before.  That's how this sandwich was created.  I had some leftover chicken and veggies, but I really didn't want to make another salad for lunch.  I was in a mid-week lunch slump, and I'm sure you've all been there before.  So instead of making a salad, I made my salad into a big juicy sandwich.  Yum!  Lunch slump was solved. 

 

• 4 Kaiser Rolls, toasted
• 4 boneless skinless chicken breasts, cooked (leftover will work)
• 8 leaves of red leaf lettuce, or your favorite kind
• 8 slices of tomato
• 2 avocados, scooped out of the skin and mashed (I use the back of a fork)
• 4 harboiled eggs, sliced
• 4 Tb crumbled blue cheese
• 8 slices of bacon, cooked
• 4 tsp of mayonaise, divided

Serves 4

 
 

Spread the bottom of each roll with 1 tsp of the mayo.  Spread the top of the roll with a thin layer of the avocado.  This will help the ingredients stick to the bun, and as an extra bonus it also tastes super delicious.


Layer the rest on the ingredients on the bun.  I do it as follows, from bottom to top- bun, mayo, chicken, blue cheese, bacon, tomato, lettuce, bun.  But hey, it's your sandwich, layer it however you want.


Press the top of the bun onto the sandwich, and get ready to eat. 

 

 

I'm not going to lie, this is a messy sandwich folks.  Go ahead and get your hands dirty, you deserve it chef.  I promise, it's worth it.

 

Spinach, Tomato, and Goat Cheese Pizza

 

 

I follow the mainstream American feelings about pizza in believing that it is a savory gift from the heavens meant to brighten even our most despicable of days.  Ok, maybe not everyone feels that way, but I wholeheartedly believe that there is no better food than a pizza pie.  It's versatile, it's personal, and there's no wrong way to top it.  I've had lots of fun trying hundreds of different topping combinations, and this spinach, tomato, and goat cheese pizza is one of mine and my husband's tried and true favorites.  I usually pick up a pre-made stone baked pizza crust from Whole Foods, but feel free to use your own homemade crust if you feel like showing me up (I'm looking at you Mrs. Overachiever).  This is great straight out the oven, and even better as leftover pizza the next day.  I've been known to eat a slice or five for breakfast. 

 

 

• 6 oz herbed goat cheese, room temperature
• 2 cloves garlic, minced
• 2 Tb olive oil
• 1 tsp red pepper flakes
• 2-4 small or medium plum tomatoes, thinly sliced
• 2 cups shredded mozzarella cheese
• 1 large bunch baby spinach, about 1 lb
• 1 pre-made pizza crust, our your own homemade crust
• salt and pepper to taste

Serves 4 (or if you are my husband and I, serves 2 very hungry adults)

Preheat oven to 450.


In a large nonstick skillet, heat the olive oil.  Sautee the garlic in the oil until fragrant, about 1 minute.  Add the red pepper flakes and cook an additional 30 seconds..


Add the spinach to the pan.  It may seem like a lot, but don't worry it will wilt down.  Keep folding the spinach over onto itself as it wilts.  Season with salt and pepper.


Set the spinach and garlic aside to cool.


Spread the goat cheese on the pizza crust in one even layer.  You can dot the crust with pieces of the cheese if you like, but I prefer an even layer so I make sure to get goat cheese in every bite.


Layer the spinach and garlic on top of the goat cheese.  Then layer the tomatoes on top of the spinach.  Finish the final layer with the shredded mozzarella cheese.


Bake for 20-25 minutes or until the cheese is melted and slightly golden brown.

 

Pair this with a nice green salad for the perfect dinner, or cut it into smaller pieces to serve as an appetizer at your next party.