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!