Cobb Salad Subs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 722
- Total Fat
- 51
- Saturated Fat
- 12
- Carbohydrates
- 27
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 38
- Cholesterol
- 452
- Sodium
- 885
- Total: 1 hr
- Active: 45 min
Ingredients
Nonstick cooking spray
8 large eggs
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon (about 6 ounces)
1/4 cup mayonnaise
2 tablespoons Dijon mustard
4 teaspoons red wine vinegar
2 tablespoons finely chopped chives
4 leaves romaine lettuce, thick ribs removed
4 soft hoagie rolls, split and toasted
1 plum tomato, cut into 8 thin slices
8 slices oven-roasted deli chicken breast (about 9 ounces)
1 ripe avocado, pitted, peeled and thinly sliced
Crumbled blue cheese, optional, for sprinkling
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.