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Cobb Salad Muffaletta

Country.Chef's picture
Ingredients
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Toasted
Dish: 
Sandwich
Ingredient: 
Turkey
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
1

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