This easy recipe for tuna cobb salad sandwiches takes this classic lunchtime meal and turns it into open-faced sandwich form.
This quick and scrumptious recipe is an ode to three things. Here they are, in no particular order.
1. Cobb Salad. I am pretty much helpless in the face of any kind of 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 a second piece of bread over some deliciously messy filling only to have it spill out on to your plate with the first bite? Open-faced sandwiches for the win!
3. Sandwich Night. Is there anything happier than Sandwich Night, especially on a weeknight? You walk into the kitchen at the end of the day and suddenly you feel wonderfully free!
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 good old canned tuna fish. The other ingredients take your regular salad with canned tuna to a whole ‘nother level of deliciousness.
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
ingredients you need to make tuna cobb salad sandwiches!
- Canned Tuna Fish
- Hard Boiled Eggs
- Blue Cheese Salad Dressing
- Shredded Lettuce (any variety)
- Cherry Tomatoes
Here’s how to make tuna cobb salad sandwiches!
STEP 2: Mix together one drained 6.5 ounce can of tuna, the cooked bacon, 2 peeled and chopped hard boiled eggs, 1 peeled and chopped avocado and about a third of a cup of your favorite blue cheese dressing.
STEP 3: Place one piece of bread on each plate (you can toast it or not – up to you!), scatter on some lettuce and halved cherry tomatoes and top with tuna mixture. Grind some fresh pepper on top and serve them up!
more tips for making tuna Cobb salad sandwiches!
Nope! Your choice. I always tend to use oil-packed tuna because it has a richer texture and flavor, but with all the taste sensations going on in this recipe water-packed will also work just fine.
Hold the avocado firmly and carefully cut it lengthwise all around the pit. Twist it apart, and then scoop out the pit with a spoon. If the pit is being stubborn about staying in the avocado, cut that half again length-wise and it should pop out. Now take a large spoon and scoop out the delectable avocado insides from the peel.
I like to use a pretty substantial bread for this recipe, because while you are eventually going to need a fork to get up all the deliciousness, I like to start by picking it up to eat it, and you need a sturdy bread for that. But anything you have on hand will work just fine…I’ve even used English muffins!
Drop it in the Comments section below and I will answer pronto!
Let’s hear it for Sandwich Night! :-)