terrymcintire

* Exported from BigOven *

Chicken Cobb Sandwich

Recipe By :Susan Epstein
Serving Size :2
Cuisine :
Main Ingred. :
Categories :Sandwiches Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 Multi-grain rolls --split in half
2 Poached chicken breasts
3 ounces Blue cheese --crumbled
4 slices Crisply-cooked bacon --crumbled
2 Romaine lettuce leaves
2 tablespoon Balsamic Or Red Wine Vinaigrette --see * Note
- or -
2 tablespoon 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.


--
Rec.food.recipes is moderated by Patricia D Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/