Cobb Salad Muffaletta
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Blue cheese||1⁄2 Cup (8 tbs), crumbled|
|Red wine vinegar||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Turkey tenderloin||3⁄4 Pound, lightly coated with oil, seasoned with salt and pepper (1 Piece)|
|Thick bacon strip||4|
|Focaccia loaf||1 , halved horizontally|
|Olive oil||2 Tablespoon|
|Arugula||2 Cup (32 tbs)|
|Avocado||1 , pitted, peeled, sliced|
|Tomatoes||2 , sliced|
|Hard-cooked eggs||2 , sliced|
Preheat 1 side of a grill to high and the other to low.
Whisk 1/3 cup oil, blue cheese, vinegar, Dijon, salt, and pepper in a small bowl for the vinaigrette.
Grill tenderloin over high heat, turning occasionally, until it registers 180° on an instant-read thermometer, about 10 minutes per side.
Remove from grill and let rest 5 minutes, then carve across the grain into 1/4" - thick slices.
Meanwhile, grill bacon over low heat until crisp, 15-20 minutes.
Brush cut sides of focaccia with 2 T.
oil and season with salt and pepper.
Grill, cut side down, over low heat until toasted.
Brush focaccia with vinaigrette; toss arugula with 3 T.
vinaigrette to coat.
Layer avocado, tomatoes, turkey slices, eggs, bacon, and arugula on bottom half of focaccia.
Drizzle with remaining vinaigrette, top with remaining focaccia, and cut into 6 wedges.
Serve with potato chips.