Chicken Cobb Sandwich
* exported from bigoven * 
 
 
recipe by :susan epstein 
serving size :2 
cuisine : 
main ingred. : 
categories :sandwiches poultry 
 
amount measure ingredient -- preparation method 
  --------------------------------
2   multigrain rolls --split in half
2   poached chicken breasts
3 oz.  blue cheese --crumbled
4 slice  crisply-cooked bacon --crumbled
2   romaine lettuce leaves
2 Tbsp  balsamic or red wine vinaigrette --see * note
  or -
2 Tbsp  lemon-mustard dressing --see * note
 
* note: see the "balsamic or red wine vinaigrette" and 
"lemon-mustard dressing" recipes which are included in this collection. 
 
layer each bottom half of the rolls with a chicken breast, half of 
the blue cheese, and half of the bacon. top with lettuce. drizzle 
balsamic or red wine vinaigrette or lemon-mustard dressing on top of the 
lettuce. gently close sandwiches; cut crosswise. wrap tightly in 
aluminum foil. this recipe yields 2 sandwiches. 
 
recipe source:the brown bag lunch by susan epstein cookbook digest 
formatted for mastercook by joe comiskey 
 
notes : joe's note: both of the called-for dressings are acidic. use 
your own judgement in regards to wrapping the sandwiches in aluminum 
foil, which will react to the acids. 
 
 
-- 
(ID: 5666) Mirror: rec.food.recipes: Thu, Oct 21, 2004


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