One of my favorite movies is Julie and Julia. I’m not sure why I like it because I find Julie to be unlikable and whiny and just annoying. Anyway, my favorite scene in the movie is the cobb salad lunch. Julie goes out with 3 of her snooty friends and all of them order a cobb salad without one thing or another. I think my daily viewing of the movie is what inspired this sandwich.
For this sandwich I made some blue cheese mayo, baked some skinless chicken, baked some bacon (so the pieces stayed flat), sliced tomatoes & avocado, and tossed some romaine in a vinaigrette. Egg is traditionally used in a cobb salad too but I wasn’t sure how I felt about it on a sandwich.
These were delicious. Even after we ran out of chicken, I was having sandwiches because the flavors are that good. I love the vinaigrette on the romaine, it was a nice change from plain lettuce on a sandwich.
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic finely chopped
- 1/4 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- blue cheese
- sandwich rolls
- cooked chicken sliced
- bacon cooked until crisp
- 1 to mato sliced
- 1 avocado sliced
- romaine lettuce chopped
Whisk together the vinegar, lemon juice, mustard, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
Just before assembling the sandwiches, place the romaine in a medium bowl and toss with the vinaigrette.
Combine mayo and blue cheese to taste. Spread on toasted sandwich rolls. Assemble sandwiches however you wish.