CALIFORNIA CHICKEN COBB SANDWICH
Two small loaves French bread
3 skinless, boneless chicken breast, grilled
12 pieces bacon, fried crisp
1 avocado, peeled and seeded
12 small, crisp lettuce leaves
4 ounces cream cheese, softened
6 tablespoons mayonnaise
4 ounces gorgonzola or blue cheese, softened
Combine ingredients until mixed well.
To assemble sandwiches: Slice the bread into 24 thin slices; toast
the bread lightly on both sides. Spread the inside of each piece of
bread with sandwich dressing. Cut the grilled chicken breast into
diagonal pieces to fit the small bread rounds. Top 12 pieces of bread
and dressing with chicken, bacon pieces, avocado slices and lettuce.
Top with remaining bread that has been spread with dressing.
Serve at once or cover with clean, dry lettuce leaves to keep moist.