Chicken Cobb Sandwich

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  • Level: Intermediate
  • Total: 3 hr 5 min (includes marinating time)
  • Active: 1 hr
  • Yield: 4 servings
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Ingredients

Italian Vinaigrette:

1/2 cup red wine vinegar

2 tablespoons Dijon mustard

1 teaspoon honey

1 clove garlic, grated on a rasp grater

1 teaspoon dried oregano

1 tablespoon chopped fresh parsley

1/2 teaspoon chopped fresh thyme

3/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Cobb Sandwich:

4 thin-cut boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

Twelve 1/8-inch-thick round slices pancetta

1 cup whole fat Greek yogurt

Two 6-ounce cans tomato paste

1 tablespoon honey

Hot sauce, as desired

4 tablespoons olive oil

4 large eggs

4 potato rolls, split

4 tablespoons unsalted butter, melted

1/2 head iceberg lettuce

1 avocado

1/4 cup blue cheese crumbles

Directions

  1. For the vinaigrette: Whisk together the vinegar, mustard and honey in a medium bowl. Add the garlic, oregano, parsley and thyme. Whisk to combine. Slowly add the olive oil, whisking constantly. Season with salt and pepper to taste. Transfer half of the vinaigrette to a liquid measuring cup, leaving the other half of the vinaigrette in the bowl.
  2. For the Cobb sandwich: Place the chicken in the bowl with the vinaigrette. Turn to coat. Marinate, refrigerated, 2 to 4 hours.
  3. Preheat the oven to 425 degrees F. Heat a grill or grill pan for cooking at medium-high heat.
  4. Take the chicken breasts out of the marinade and dry thoroughly with paper towels. Sprinkle with salt. Grill until charred and the center registers 165 degrees F, 6 to 7 minutes per side.
  5. Meanwhile, lay the pancetta slices on a baking sheet lined with parchment paper. Bake until crispy, 10 to 12 minutes.
  6. Make the tomato spread: Add the yogurt to a large bowl. Add the tomato paste, honey, hot sauce as desired and 2 tablespoons olive oil. Season with salt and pepper and whisk together until smooth. Set aside until ready to use.
  7. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-low heat. Crack an egg into a small bowl, then carefully slide it into the skillet. Repeat with the remaining eggs. Cover the skillet with a lid and let cook until the whites are set but the yolks are still runny, 2 to 4 minutes.
  8. Heat another large nonstick skillet over medium heat. Brush the potato rolls with the melted butter and place buttered-side down in the hot skillet to toast until golden brown, 2 to 3 minutes. Remove from the heat and set aside.
  9. Thinly slice the iceberg and place in a large bowl. Toss the iceberg with the reserved Italian vinaigrette. Thinly slice the avocado and set aside.
  10. Place the chicken on the bottoms of the toasted buns, then top with the dressed iceberg, pancetta, avocado slices and a sunny-side up egg. Schmear the tomato spread on the bun tops followed by a light sprinkling of blue cheese crumbles. Close the sandwiches and cut if desired to peep that sweet, sweet cross section.
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