Teriyaki Chicken Cobb Salad Sandwich


Teriyaki Chicken Cobb Salad Sandwich


This Sub Sandwich recipe is filled with so many delicious things! In addition to the juicy teriyaki chicken breast and homemade teriyaki dressing, there's a tasty cobb salad inspired mix on top. This teriyaki chicken sandwich is a mix of a lot of different things, but it all comes together so perfectly and the flavors are so well mixed. I love this cobb salad & chicken sandwich! Try it out if you're looking for something a little different. 

Ingredients

For the Teriyaki Dressing:

▢1/3 cup Teriyaki Sauce
▢1/3 cup Apple Cider Vinegar
▢1 teaspoon Garlic paste

▢1 tablespoon sugar
▢½ cup light Olive Oil

For the Sandwich:

▢½ cup Teriyaki Dressing see recipe below, divided
▢2 large French Bread Baguettes sliced in half length wise
▢5 ounces baby spinach

▢1 ½ pound Boar’s Head Ichiban Teriyaki Style Chicken Breast
▢6 hard boiled eggs chopped
▢8 strips of bacon cooked and crumbled

▢½ cup blue cheese crumbles
▢5 ounces cherry tomatoes diced

Instructions

For the Teriyaki Dressing:

In a small bowl, whisk together all ingredients. Or add to a jar with a lid and shake vigorously to combine. Set aside (See note)

For the Sandwich:

After each baguette is cut length wise, use your hands to quickly hollow out the top and bottom of each loaf. You should leave about ¾ inch of bread.
Brush each half liberally with Teriyaki Dressing. You’ll use about ¼ cup in this step.
Place bread on a baking sheet, cut side up, and broil for approximately 3-5 minutes or until toasted to your liking.

Start by layering spinach on the bottom half of each loaf. Top with the sliced chicken.
In a large bowl, combine chopped eggs, bacon, cheese, and tomatoes. Pour in remaining ¼ cup dressing. Stir to combine.
Spoon egg mixture on top of chicken, and finish the sandwiches by putting the top piece of bread on each loaf. Cut and serve!

Enjoy!