Classic Cobb Sandwich

    20 min

    A super-hearty sandwich, which is packed full of delicious flavours and textures. Multigrain bread is filled with a blue cheese and mayo spread, chicken, avocado, bacon, egg and lettuce.

    46 people made this

    Serves: 4 

    • 125ml mayonnaise
    • 4 tablespoons blue cheese dressing
    • 8 slices multigrain bread
    • 2 cooked chicken breasts, sliced
    • 1 ripe avocado, sliced
    • 8 rashers cooked streaky bacon
    • 2 hard-boiled eggs, chopped
    • 4 lettuce leaves

    Prep:20min  ›  Ready in:20min 

    1. Prepare the sandwich spread by mixing together the mayonnaise and blue cheese dressing. Spread 2 tablespoons on one side of each slice of bread.
    2. Top 4 of the prepared pieces of bread with 1/4 each of the chicken, avocado, bacon, hard-boiled eggs and lettuce. Top each sandwich with another slice of bread and serve with the remaining blue cheese spread on the side.

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    Reviews in English (30)


    OMG! If you love Cobb Salad this sandwich is for you! Definitely toast the bread to avoid sogginess. I used light mayo and homemade bleu cheese dressing. This was a great way to use up leftover grilled chicken. All I added was thin sliced tomato and red onion. Anytime you combine bacon and avocado you have a hit in my book! Next time I want to try this using tortillas instead of bread and make it into a wrap. Great recipe!  -  13 Sep 2010  (Review from Allrecipes US | Canada)


    Very good recipe! I did make one change because I wanted to have lunch pretty much prepared for a few friends. I made a chicken salad with all the ingredients except the avocado. To avoid browning, I sliced the avocado just before serving and fanned a few slices across the top of the sandwich. This "chicken salad" received rave reviews.  -  04 Sep 2007  (Review from Allrecipes US | Canada)


    Made this for hubby and he absolutely loved it! No changes made with the exception of toasting the bread to keep it from getting soggy. Thank you Lydia, super idea and recipe!!  -  05 Jul 2008  (Review from Allrecipes US | Canada)