Chicken Cobb Club with Onion/Blue Cheese Spread
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Credit: National Onion Association
The National Culinary Review, September 2014
3 cups rough-chopped yellow onion
2 T. olive oil
Salt and pepper, to taste
¾ cup light mayonnaise
½ cup finely crumbled blue cheese
2 T. fresh minced parsley
1 T. lemon juice
36 slices potato bread, toasted
3 cups shredded romaine lettuce
2 lbs. grilled or roasted chicken breast, thinly
sliced (24 slices)
24 thin slices red onion
12 slices prosciutto, baked until crisp
4 large ripe avocados, sliced
24 slices tomato
24 food picks
1. In bowl, combine yellow onion, olive oil, and salt and pepper; mix well. Transfer to sheet pan; roast, stirring occasionally, in 400°F oven for 35-40 minutes, or until golden and tender. Cool. Finely chop. Cover; refrigerate until ready to use.
2. To make spread: Gently combine onion, mayonnaise, blue cheese, parsley and lemon juice just until mixed. Place in covered container; refrigerate at least 2 hours.
3. Lay out 12 slices toasted bread. Spread each slice with 1 T. onion/blue cheese spread. Top each with ¼ cup romaine lettuce, 2 oz. sliced chicken and 2 slices red onion. Put 1 T. onion/blue cheese spread on 12 more toasted bread slices; put on top of red onion. Top with 1 slice prosciutto, 3-4 slices avocado and 2 slices tomato. On remaining 12 toasted bread slices, spread 1 T. onion/blue cheese spread; place over each sandwich. Place food pick into both sides of each sandwich to secure; cut in half.
Main Dish, Pork, Poultry, The National Culinary Review
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