Cobb Club Sandwich

Ingredients:

1 hard boiled egg
1/4 cup bottled chunky blue cheese salad dressing
3 slices sandwich bread, toasted (just use your favorite)
1 thin slice red onion
1 romaine lettuce leaf
2 slices bacon, crisp cooked and drained
shredded cheddar cheese (optional)
salt and pepper, to taste

Directions:

In a small bowl, mash egg with salad dressing. Season to taste with salt and pepper.

Spread a small amount of salad dressing on two slices of the toasted bread. On the remaining slice, spread the egg/dressing mixture. Top egg mixture with onions. Place one of the bread slices on top of the onions. Add bacon, lettuce, and cheddar cheese, and top with the last piece of bread. Cut in half and secure with toothpicks.

Parmesan Chicken Salad Sandwiches

½ cup low-fat mayo
1 tbsp. lemon juice
2 tsp. chopped, fresh rosemary
2 tbsp. prepared pesto sauce
2-½ cups cooked, chopped chicken
¼ cup grated parmesan cheese
¼ cup thinly sliced green onions
salt and pepper, to taste
6 slices sourdough bread

To prepare dressing, in a small bowl, stir together mayo, lemon juice, rosemary, and pesto. Set aside. For salad, in a medium bowl, combine chicken, cheese, green onions, salt, and pepper. Combine with dressing and toss to coat. Sandwich can be served cold or toasted as a panini. It’s excellent either way.

Yields: 3 sandwiches