Cobb Salad Panini Recipe - Cooking Index
Cobb Salad Panini Recipe - Cooking Index
| 1 | Romaine lettuce | |
| 2 | Tomatoes - seeded | |
| 1 | Avocado | |
| 1/2 lb | 227g / 8oz | Turkey breast |
| 8 | Bacon - cooked | |
| 1/2 lb | 227g / 8oz | Bleu cheese |
| 4 | Hard cooked eggs - shelled, sliced | |
| 1 tablespoon | 15ml | Chopped parsley leaves |
| 1 | Lemon - juiced | |
| 3 tablespoons | 45ml | Extra-virgin olive oil - plus |
| More for drizzling | ||
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Ciabatta rolls or a baguette |
Chop the lettuce, tomatoes, avocado, turkey, bacon, cheese, and eggs into 1/2-inch pieces and put them into a large bowl. Add the parsley, lemon juice, 3 tablespoons olive oil, and season with salt and pepper; mix well to coat all the ingredients.
Slice the rolls horizontally. Drizzle a small amount of olive oil on each of the cut sides. On the 4 bottoms place about 1/2 cup of the chopped salad and spread it out evenly. Put the tops on and gently press each sandwich to flatten it slightly; drizzle lightly with olive oil.
Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast-iron or non-stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.
This recipe yields 4 sandwiches.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1E21) - from the TV FOOD NETWORK
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