This easy recipe for tuna Cobb salad sandwiches takes this classic lunchtime meal and turns it into open-faced sandwich form. Think Cobb salad meets tuna melt, and a whole new way to love your tuna salad lunch!
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, So How Do I Make These Fabulous Tuna Cobb Salad Sandwiches?
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.
This easy recipe for tuna Cobb salad sandwiches takes this classic lunchtime meal and turns it into open-faced sandwich form. 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
Prep Time: 10 minutes- Total Time: 10 minutes
Yield: 4 servings 1x
Category: Dinner
Method: No Cook
Cuisine: American
Print Recipe
Pin RecipeDescription
This easy recipe for tuna Cobb salad sandwiches takes this classic lunchtime meal and turns it into open-faced sandwich form.
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 blue cheese dressing
- Shredded lettuce
- 2 tomatoes, sliced
- 2 English muffins, split and toasted
- Fresh ground pepper
Instructions
- Mix tuna, bacon, eggs, avocado and dressing.
- Place tomato and lettuce on each muffin and top with tuna mixture.
- Grind some fresh pepper on top and serve them up!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
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!
This looks and sounds great!!!
This sounds fantastic! I can hardly wait to try this!!
Isn't cobb salad the best? :)