Recipe courtesy of Tyler Florence

Cobb Salad Panini

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 sandwiches
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Ingredients

1 head romaine lettuce

2 tomatoes, seeded

1 avocado

1/2 pound turkey breast

8 slices bacon, cooked

1/2 pound bleu cheese

4 hard cooked eggs, shelled and sliced

1 tablespoon chopped parsley leaves

1 lemon, juiced

3 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

4 ciabatta rolls or a baguette

Directions

  1. 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.
  2. 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.
  3. 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.

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