Cobb Salad Sandwiches with Air Fryer Root Veg Chips

SERVES: 2
PREP: 20 minutes
TOTAL TIME: 20 minutes

Cobb's your uncle.

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.

For the Cobb Salad Sandwiches:

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

For the Air Fryer Root Veg Chips:

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

Make the Air Fryer Root Veg Chips:

Scrub and peel the root vegetable of your choice, or do a mixture! (If you’re using sweet potatoes, you don’t need to peel—just scrub thoroughly.) Slice it as thinly as possible with a sharp knife or use a mandoline to slice into ⅛-inch-thick chips. Pro tip: If you’re using beets, use gloves and slice them onto a piece of parchment paper on your cutting board to avoid staining.
Set air fryer to 350°F. In a large bowl, toss thinly sliced vegetables with 1–2 tablespoons of oil until evenly coated. Sprinkle in 1 ½ teaspoon Cravings’ Chili Garlic seasoning—or another seasoning blend of your choice, salt and pepper is also fine!—and toss to combine.
Add to the air fryer basket in a single layer. (This will probably mean making more than one batch, and making sure they aren’t stuck together when shaking.) For sweet potato, parsnip, or taro chips, you can combine and cook for 7 minutes, shake the basket, then cook for another 8 minutes. For beets, cook them alone and last, otherwise you’ll have all pink chips. Cook beets for 10 minutes, shake, cook for another 10 minutes, shake again, then finish for 5 minutes. Snack on these as you make the sandwiches.

Make the Cobb Salad Sandwiches:

Combine the olive oil, vinegar, mustard, honey, Italian seasoning, salt, and pepper in a jar and shake until creamy. Place the chicken breasts in a bowl or zip-top resealable bag, add half (about ⅓ cup) of the marinade, cover (or seal), and refrigerate for at least 30 minutes and up to 4 hours. Separately, in a small bowl, mix together the mayonnaise and blue cheese. Season to taste with salt and pepper.
Heat a grill or grill pan over high heat. Remove the chicken from the marinade, shake off any excess, and season with more salt and pepper. Grill the chicken until done and grill marks form, 2–3 minutes per side.
Brush both sides of the rolls with some of the remaining dressing and grill, face down, until toasted, 1–2 minutes. Spread the blue cheese mayonnaise on both sides of the rolls. Working with the bottom bun, layer on a piece of lettuce, some tomato slices, avocado slices, red onion, and a sliced hard boiled egg. Drizzle some more dressing on the toppings, then top with a grilled chicken breast. Close the sandwiches and serve with a big pile of chips.

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