Simple Cobb Salad Sandwich

I’ve been obsessed with Cobb salads for years, but let me tell you—turning all those amazing flavors into a sandwich was a total game-changer. This recipe packs everything I love about the classic salad between two slices of toasted sourdough bread, with crispy bacon and creamy avocado stealing the show. It’s messy, it’s indulgent, and it’s absolutely worth every bite.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 45-55 g
• Fat: 55-65 g
• Carbohydrates: 65-75 g

Ingredients

• 4 slices King Arthur sourdough bread
• 3 tablespoons Hellmann's mayonnaise
• 2 large romaine lettuce leaves
• 6 slices thinly sliced turkey
• 1 large tomato (sliced into 1/4-inch rounds)
• 2 eggs (hard-boiled and sliced into thin rounds)
• 1/2 avocado (sliced into thin wedges)
• 4 slices extra-crispy bacon
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled blue cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon balsamic glaze
• 1 tablespoon fresh chives, chopped

Step 1: Prepare All Components

• 2 eggs
• 1 large tomato
• 1/2 avocado
• 1/4 cup red onion, thinly sliced
• 4 slices extra-crispy bacon

Before assembling, gather and prepare all your ingredients so everything is ready to go.

Hard-boil the eggs if not already done, then slice them into thin rounds.

Slice the tomato into 1/4-inch rounds, slice the avocado into thin wedges, and thinly slice the red onion.

Cook the bacon until extra-crispy, then drain on paper towels and break or cut into appropriate pieces.

I find that having everything prepped and within arm's reach makes assembly much faster and prevents ingredients from oxidizing or getting warm.

Step 2: Toast and Spread the Bread

• 4 slices King Arthur sourdough bread
• 3 tablespoons Hellmann's mayonnaise

Lightly toast the sourdough bread slices until they have a light golden color and slight crunch—this prevents the bread from getting soggy when layered with moist ingredients like tomato and avocado.

Spread 1.5 tablespoons of mayonnaise on each of the 4 toasted slices, distributing it evenly.

The slight warmth of the toasted bread helps the mayonnaise spread more smoothly.

Step 3: Layer the First Sandwich Base

• prepared bread from Step 2
• 2 large romaine lettuce leaves
• 6 slices thinly sliced turkey
• prepared tomato from Step 1
• prepared eggs from Step 1

Take one mayonnaise-spread slice of bread as your base.

Layer it in this order: place the 2 romaine lettuce leaves as the first layer (this acts as a barrier against moisture), then arrange 3 slices of turkey, followed by tomato slices, then the sliced hard-boiled eggs.

This order matters—the lettuce protects the bread while layering heartier ingredients first creates a stable structure.

Step 4: Complete the Layers and Season

• prepared avocado from Step 1
• prepared bacon from Step 1
• prepared red onion from Step 1
• 1/2 cup crumbled blue cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon balsamic glaze
• 1 tablespoon fresh chives, chopped

Continue building on the turkey and egg layer: add the avocado wedges, then the cooked bacon pieces, followed by the red onion slices and crumbled blue cheese.

Sprinkle the kosher salt and freshly ground black pepper evenly over the layers, then drizzle with the balsamic glaze and scatter the fresh chives on top.

I like to add the balsamic glaze at this stage because it brings a subtle tang that complements the rich blue cheese beautifully.

Step 5: Assemble and Finish

• prepared bread from Step 2

Top the layered sandwich with the second mayonnaise-spread slice of bread, with the mayonnaise side facing down toward the filling.

Press gently but firmly to help everything adhere.

Repeat this entire layering process with the remaining two bread slices to make the second sandwich.

Slice each sandwich diagonally in half, creating two triangular halves, then secure each half with a toothpick through the center to hold everything together while serving.

Simple Cobb Salad Sandwich

Delicious Simple Cobb Salad Sandwich recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 2 sandwiches

Calories: 975

Ingredients Method

Ingredients

  

• 4 slices King Arthur sourdough bread
• 3 tablespoons Hellmann's mayonnaise
• 2 large romaine lettuce leaves
• 6 slices thinly sliced turkey
• 1 large tomato (sliced into 1/4-inch rounds)
• 2 eggs (hard-boiled and sliced into thin rounds)
• 1/2 avocado (sliced into thin wedges)
• 4 slices extra-crispy bacon
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled blue cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon balsamic glaze
• 1 tablespoon fresh chives, chopped

Method

 

1. Before assembling, gather and prepare all your ingredients so everything is ready to go. Hard-boil the eggs if not already done, then slice them into thin rounds. Slice the tomato into 1/4-inch rounds, slice the avocado into thin wedges, and thinly slice the red onion. Cook the bacon until extra-crispy, then drain on paper towels and break or cut into appropriate pieces. I find that having everything prepped and within arm's reach makes assembly much faster and prevents ingredients from oxidizing or getting warm.
2. Lightly toast the sourdough bread slices until they have a light golden color and slight crunch—this prevents the bread from getting soggy when layered with moist ingredients like tomato and avocado. Spread 1.5 tablespoons of mayonnaise on each of the 4 toasted slices, distributing it evenly. The slight warmth of the toasted bread helps the mayonnaise spread more smoothly.
3. Take one mayonnaise-spread slice of bread as your base. Layer it in this order: place the 2 romaine lettuce leaves as the first layer (this acts as a barrier against moisture), then arrange 3 slices of turkey, followed by tomato slices, then the sliced hard-boiled eggs. This order matters—the lettuce protects the bread while layering heartier ingredients first creates a stable structure.
4. Continue building on the turkey and egg layer: add the avocado wedges, then the cooked bacon pieces, followed by the red onion slices and crumbled blue cheese. Sprinkle the kosher salt and freshly ground black pepper evenly over the layers, then drizzle with the balsamic glaze and scatter the fresh chives on top. I like to add the balsamic glaze at this stage because it brings a subtle tang that complements the rich blue cheese beautifully.
5. Top the layered sandwich with the second mayonnaise-spread slice of bread, with the mayonnaise side facing down toward the filling. Press gently but firmly to help everything adhere. Repeat this entire layering process with the remaining two bread slices to make the second sandwich. Slice each sandwich diagonally in half, creating two triangular halves, then secure each half with a toothpick through the center to hold everything together while serving.