Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Cobb Salad Subs
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- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 722
- Total Fat
- 51 g
- Saturated Fat
- 12 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 38 g
- Cholesterol
- 452 mg
- Sodium
- 885 mg
We layered the flavors of a classic Cobb salad into hoagie rolls for a portable, hearty sandwich that’s as colorful as it is delicious. To simplify the preparation, we eliminated the step of boiling and peeling whole eggs. Instead, we crack the eggs into a baking dish and bake them gently in the oven until perfectly cooked. Just cool and chop and they’re ready, no wrestling with shells required. And while there’s a lot of flavor in these subs without it, blue cheese fans can add a few crumbles to the sandwiches for the full Cobb experience.
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 722
- Total Fat
- 51 g
- Saturated Fat
- 12 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 38 g
- Cholesterol
- 452 mg
- Sodium
- 885 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.
- Crack the eggs into the prepared loaf pan and sprinkle with 1/4 teaspoon salt and several grinds of black pepper. Place the loaf pan inside a larger 9-by-13-inch baking dish and pour enough warm water into the larger dish until it reaches the level of the eggs. Carefully transfer everything to the oven and bake until the eggs are fully set, 30 to 35 minutes. Remove the loaf pan from the water bath and let cool.
- Meanwhile, place the bacon in a single layer in a large nonstick skillet and place over medium heat. Cook, flipping halfway through, until golden brown and crispy, 6 to 8 minutes. Drain on a paper towel-lined plate.
- Whisk the mayonnaise, mustard, vinegar, chives, 1/4 teaspoon of salt and several grinds of black pepper in a large bowl until smooth and combined.
- Once the eggs have cooled, loosen them from the sides of the pan with a rubber spatula, then invert onto a cutting board. Chop the eggs into 1/4-inch pieces. Transfer to the bowl with the mayo dressing and toss to combine. Taste and adjust the seasoning with more salt and pepper.
- To assemble the sandwiches, place the lettuce on the bottom of the toasted hoagie rolls. Layer with the sliced tomato, crispy bacon, sliced deli chicken and sliced avocado. Top evenly with the egg salad. Sprinkle with a little blue cheese if using. Sandwich with the top of the rolls. If desired, pierce with decorative toothpicks to help secure the sandwiches. Cut into half crosswise and serve.
