If you’ve ever wanted your Cobb salad to be handheld, you’re in luck. We took all the best parts of the satisfying salad and transformed it into a sandwich. A soft, squishy hoagie roll is our platonic ideal of a hearty sandwich base—one you don’t have to battle when you take a bite—and holds everything together in a nice and kinda-neat way. (Okay, this one is a little messy, but worth it.) Make an extra batch of the dressing for other marinating and drizzling needs, and double up on the blue cheese mayonnaise if you want to dip your crispy air fryer chips in it. You can mix and match any root vegetables and seasonings you like, but our favorite combo is sweet potatoes with a dusting of Chili Garlic seasoning.
6 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon Italian seasoning
¼ teaspoon kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
2 (4- or 5-ounce) thin-cut chicken breasts
4 lettuce leaves, preferably Boston or Bibb
4 tablespoons crumbled blue cheese
2 tablespoons mayonnaise
2 hard boiled eggs, sliced
1 small avocado, sliced
1 ripe vine or roma tomato, sliced into rounds
½ medium red onion, sliced into rings
4 pieces cooked bacon
2 soft, oblong hoagie rolls, split
1 to 2 tablespoons olive oil
1 ½ teaspoons Cravings’ Chili Garlic seasoning (or seasoning blend of your choice)
1 medium (about ¾-pound) sweet potato, parsnip, beet, or piece of taro root
Do you think “sandwich” sounds as exotic to Spanish people as “bocadillo” does to us? Cuz they mean the same thing.
Meet me at the Greek.
To enjoy year-’round—not just in the summer.