Cobb salads – where would we be without them? Besides Caesar salads, they are probably the salad I order most often if I’m in a green-eating mood at a restaurant.
Cobb salads are an inherently American dish. They are known to have originated in the 1920s when a restaurant owner, Robert Howard Cobb, waited until the end of a shift to pull together whatever leftover toppings he had on hand to make a filling salad. I can only imagine how good this must have tasted in a late night, post-booze binge.
You have your bacon and eggs – almost a nod to breakfast. Blue cheese, avocado and chicken are all protein-heavy and wholesome. And I believe there’s some magical flavor combination that’s achieved when you have the red onion, blue cheese, bacon and egg flavor all in one bite. These flavors go so well together – super harmonious.
I couldn’t remember ever having eaten these Cobb salad elements in anything other than a salad format. I’ve repeatedly fantasized about bringing Cobb salad deviled eggs to life, knowing that post is an imminent Hankerings recipe. And I love a good steak sandwich, so I knew I was headed in the right direction with this one.
I will always order extra dressing with any salad, and Cobb salads are no exception. It’s always blue cheese dressing on my salads. But here I went with a Dijon mayo. It goes great with the rare steak, and you’re getting the blue cheese crumbles on top, so we’re still checking the blue cheese box.
Speaking of salads-turned-sandwiches, if you haven’t tried it already, Ina Garten makes a mind-blowing Caesar Club Sandwich that not only tastes just like a really good Caesar salad enclosed in a giant crouton – it also comes with pancetta – which adds some serious crisp and melty, greasy pork flavor. I cannot emphasize enough how good that sandwich tastes, and I encourage you to try it when the mood hits you.
Here’s to reinventing our favorite salads – the only limit is our imagination! 😊
I N G R E D I E N T S
- 1 filet mignon
- 6 strips bacon, cooked until crispy
- 1 / 4 small red onion, sliced thin
- 1 cup romaine lettuce, cut to a chiffonade
- 1 / 2 cup blue cheese crumbles, of your choosing
- 1 small red heirloom tomato, sliced thin
- 1 / 2 avocado, pit removed, sliced thin lengthwise
- 2 airy rolls, sliced lengthwise
- 1 / 4 cup mayonnaise
- 1 / 4 cup Dijon mustard
- Salt, as needed
- Pepper, as needed
- 2 tablespoons vegetable oil
D I R E C T I O N S
- Preheat the oven to 400*.
- Heat a couple tablespoons of olive oil in a cast iron skillet. Dry the filet with a paper towel, and sprinkle liberally with salt and pepper on all sides.
- Put the filet in the pan, and sear on medium-high heat for 2 to 3 minutes on all sides, until the meat is seared and crispy.
- Put the filet in the oven, roasting for 6 to 8 minutes, depending on size, until the meat thermometer reads 145* for rare.
- Remove the steak, and allow to sit for 5 to 10 minutes. Once slightly cooled, slice the filet against the grain.
- Combine the mayonnaise and Dijon mustard, and set aside.
- To prepare the sandwiches, spread 2 tablespoons of the Dijon mayo mixture on both sides of the roll. Layer half the steak, romaine, tomato, red onion, avocado, blue cheese crumbles, and bacon. Layer the second sandwich. Cut sandwiches in half, and serve.