Recipe courtesy of Gourmet Magazine

Turkey Cobb Salad Sandwich

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 2 servings
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One 5 1/2 to 6 pound whole turkey breast with skin and bone

1 large onion, chopped

3 carrots, chopped

2 bay leaves

1 teaspoon whole black peppercorns

1/4 cup plus 2 tablespoons distilled white vinegar

6 bacon slices

1/2 pound poached turkey breast

4 slices pain de mie or other firm white sandwich bread (about 1/4 inch thick)

2 ounces blue cheese (softened)

2 tablespoons mayonnaise

1 firm-ripe California avocado

4 small crisp lettuce leaves (romaine)


  1. In a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids. 
  2. In a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.
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