Cobb Club Sandwich

Martha Stewart


Ingredients:

¼ cup olive oil
¼ cup balsamic vinegar
1 Tbsp. Dijon mustard
2 whole chicken breasts with salt and pepper to taste
8 strips thick-cut bacon
12 slices brioche or challah
1 avocado
Juice of half a lemon
1/3 cup mayo
1 head green-leaf lettuce
1 large ripe tomato, thinly sliced
½ lb. Blue cheese, sliced or crumbled

Preparation:

Combine oil, vinegar and mustard in a bowl. Season chicken with salt and pepper and place in bowl, stirring to coat. Marinate chicken, covered, for at least a half-hour. Remove chicken from marinade; discard marinade. Cook chicken on a hot grill for 7 minutes on each side, or until cooked through. Let cool slightly, then slice thinly at an angle. Cook bacon until crisp, and drain on paper towels. Toast the bread slices. Peel avocado; quarter and thinly slice, then drizzle slices with lemon juice to prevent turning brown. Assemble the sandwich in this order: bread, mayo, lettuce, tomato, avocado, bread, mayo, chicken, bacon, cheese, mayo, bread.