Tuna Cobb Salad Sandwiches

This quick and scrumptious recipe is an ode to three things.  Here they are, in no particular order.
1.  Cobb Salad.  I am SUCH a sucker for Cobb Salad. It’s not like it is a rarity or anything – it’s actually a frequent player on a lot of menus, but there is something about the combo of blue cheese, avocado, bacon (of course), chopped egg and lettuce that sings some kind of siren song to me.  I love it, and that’s all there is to it.

2. Open-faced sandwiches.  I mean, for so many things, this is just such a logical thing.  Why spend your time putting the top of your sandwich over some deliciously messy filling only to have it spill out on to your plate with the first bite?  Open-faced sandwiches, people!  It’s the only sensible way to go.

3. Sandwich Night.  Is there anything happier than Sandwich Night, especially on a Monday?  You walk into the kitchen at the end of the day and suddenly you feel wonderfully free!

Okay, now that I have gotten all THAT out of my system, let’s get down to it.  This is a quick and different version of cobb salad with a special guest star, and that is tuna fish.  And a surprise twist, which is that that blue cheese is not actual blue cheese (which I sometimes find can take over a cobb salad with it’s super-strong taste), but blue cheese salad dressing.  Splurge and use one of the nice ones you can usually find in the refrigerated section of your supermarket – it’s worth it for this recipe, and you can always use the leftover as a nice dip.  The tuna and the dressing get mixed up with the usual cast of characters from cobb salad – avocado, chopped egg and (yes!) bacon.  But instead of tossing it all together with lettuce, you lightly toast a couple of English muffins, lay on some chopped lettuce and a slice or two of tomato, and then top with the tuna mixture.

A little ground pepper, and you have a Sandwich Night to be proud of.

Tuna Cobb Salad Sandwiches

Tuna Cobb Salad Sandwiches

Ingredients

One 6.5 ounce can tuna, drained
4-6 slices bacon, cooked and crumbled
2 chopped hard-boiled eggs
1 avocado, peeled and cut into small cubes
1/3 cup good quality blue cheese dressing
Shredded lettuce
2 medium tomatoes
2 English muffins, split and toasted
Fresh ground pepper

Directions

1. Mix tuna, bacon, eggs, avocado and dressing.
2. Place tomato and lettuce on each muffin and top with tuna mixture. Grind some fresh pepper on top.

Recipe adapted from Betty Crocker’s Smart Cook : The Essential Everyday Cookbook

Comments

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  1. Rivki Locker (Ordinary Blogger) says:

    This looks great. I never eat closed sandwiches! First off, like you said, if you pack them well, all the fillings spill out anyway. But I also find that I enjoy the fillings more than the bread. If I have it open, I can have double the filling and half the bread!

  2. This looks and sounds great!!!

  3. ruthhill74 says:

    This sounds fantastic! I can hardly wait to try this!!

  4. FramedCooks says:

    Isn't cobb salad the best? :)

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