Thursday, August 11, 2011

Cobb Salad Panini

These sandwiches made for a nice, light dinner.

If you don't have a panini press, just cook them in a large skillet, placing another skillet on top to press them down.

Makes: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Printable Recipe


  • 1 head romaine lettuce, rinsed and dried, chopped
  • 2 tomatoes, seeded, chopped
  • 1 avocado, chopped
  • 1/2 lb turkey breast (I used thick-sliced turkey sandwich meat)
  • 8 slices bacon, cooked, crumbled
  • 1/2 lb blue cheese, crumbled
  • 4 hard boiled eggs, shelled, chopped
  • 1 T fresh parsley leaves, chopped
  • 1 lemon, juiced
  • 3 T extra-virgin olive oil, plus more for drizzling
  • 4 ciabatta rolls

1. Preheat panini press.

2. Combine lettuce, tomatoes, avocado, tur,key, bacon, blue cheese and eggs in a large bowl.

3. Add the parsley, lemon juice and three tablespoons of olive oil. Add salt and pepper to taste and mix well.

4. Slice rolls. Brush insides with a little olive oil. Top roll bottoms with 1/2 cup of salad mixture. Add roll tops and press down gently to get salad to spread out completely. Brush roll tops with a little more oil.

5. Place sandwiches on panini press and heat until cheese starts to melt, about 5 minutes.

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