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Cobb Salad Sandwich

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  Thick bacon slices 1 1⁄2 Pound (25 Slices, 680 Gram In Total)
  Shallot 1⁄2 Ounce, peeled (1 Medium, About 15 Gram)
  Mayonnaise 1 Cup (16 tbs) (Preferably Homemade)
  Tomatoes 10 Ounce, cored and ends cut flat (2 Medium, About 280 Gram In Total)
  Whole wheat bread slice 24 Ounce, toasted (24 Slices, About 1 Ounce Or 30 Gram Each)
  Boston lettuce head 4 Ounce (1 Small, About 110 Gram)
  Avocado 8 Ounce, peeled and cut into 1/4-inch slices (1 Medium, About 230 Gram)
  Turkey slice 7 Ounce (200 Gram)
  Stilton cheese 1 1⁄2 Ounce, crumbled (45 Gram)

Cook 5 bacon slices in a skillet over low heat until browned, about 10 minutes.
Drain on paper towels.
Drop the shallot through the feed tube of a food processor with the metal blade in place and the motor running and chop finely, about 5 seconds.
Add the mayonnaise and cooked bacon and process until combined, about 10 seconds.
Slice the tomatoes with the all-purpose [4mm] slicing disc.
Cook the remaining bacon in batches in a skillet over moderate heat until browned, about 10 minutes per batch.
Drain on paper towels.
Spread bacon mayonnaise on each bread slice.
Layer all the ingredients using 3 bread slices per sandwich.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5118 Calories from Fat 2942

% Daily Value*

Total Fat 333 g512.3%

Saturated Fat 62 g309.9%

Trans Fat 0.2 g

Cholesterol 488.5 mg162.8%

Sodium 8161.1 mg340%

Total Carbohydrates 359 g119.5%

Dietary Fiber 44.3 g177.4%

Sugars 49.1 g

Protein 174 g347.4%

Vitamin A 134.3% Vitamin C 109%

Calcium 111.9% Iron 164.8%

*Based on a 2000 Calorie diet

Cobb Salad Sandwich Recipe