Ok, so where have I been for a month, you may ask? Well, I was on special assignment to help take care of my beautiful granddaughter. Tough job, but somebody has to do it. So after a rough (not) couple of weeks with her, I headed out to spend some time with a dear friend of mine. She was my sponsor mom while I was at the Air Force Academy. I will tell you lots more about her when I feature some “Karie” posts soon. It was an awesome month. Cooked a lot, which, of course, was so much fun. First with my daughter, coming up with some kid-friendly lunches and snacks. My daughter Ashley has an amazing blog that is so helpful for busy moms. She very openly shares about her daily balance of being a wife, working professional, athlete and mom.
Next I had the chance to cook with Karie, sharing our love of food and some new recipes. I also got to go through some of her tried and true recipes and make copies for my collection and future blog posts. I am so excited to share all of them with you. I told her I was going to have a “Karie Month” of recipes. She is a great cook and we have similar cooking styles. I feel so blessed to have learned so much about cooking from women like her. Of course it all started with my mom when I was young, but once she was gone, I feel God put many adopted “Moms” in my life to continue to teach me so many things.
So, what other excuse do I have for not posting for over a month…Well, I entered a grilled cheese cooking contest sponsored by Wisconsin Cheese. I put in 3 entries, but did not have time for my last one. So, you get the benefit of my time sensitive mistake. I bring to you, my grilled cheese creation that did not make it into the contest…the Grilled Cobb Sandwich! Oh, and what a sandwich it is.
First of all, this contest was great for me and my cooking skills. I have never entered a cooking contest before, so this was a very new experience for me. What it did was got my creative juices flowing. I started thinking of all the dishes I love that I could put into a grilled cheese sandwich. And that is where the Grilled Cobb Sandwich was invented. I love Cobb Salads and all the yummy ingredients that make up a Cobb Salad…chicken, bacon, hard boiled eggs, tomato, avocado, and a homemade blue cheese spread to tie it all together. What could be more perfect?
Well, I will tell you. Take all those ingredients, put them in between two slices of sourdough bread, of course. You know the Cobb Salad was invented in California, so what better bread to use then lovely sourdough. But, wait. I learned something new. Grilled sandwiches are so flavorful if you spread mayonnaise on the outside of the bread, just like you would butter. It toasts the bread so beautifully. Anyway, put all those ingredients on sourdough bread and grill it to perfection and you will have one of the greatest sandwiches you have ever tasted, the Grilled Cobb Sandwich. Simple, but oh so tasty.
With some simple prepping and a hot grill, this Grilled Cobb Sandwich will be an awesome choice for lunch, dinner or a late night snack. What is so great about it is the contrast of flavors. Between the savory chicken, bacon, and eggs layered with fresh tomato and avocado and the creamy layers of blue cheese spread, the flavors just come together in perfect sandwich harmony. But, toasting or grilling it is the final step of perfection. When the layers of sourdough bread encase all the other ingredients and warm them perfectly when they have been laid on the grill, your taste buds with sing with delight. So, time to enjoy the Grilled Cheese Contest entry that got away. Let me know if you think it is a winner. Happy “grill cheesing” from The Memorable Kitchen!
- 1 8ounce package cream cheese, softened
- ½ cup mayonnaise
- ½ teaspoon worcestershire sauce
- 2 green onions, thinly sliced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 2 ounces blue cheese, crumbled
- 16 slices of cooked bacon (see note)
- 4 hard boiled eggs (see note)
- 4 cups cooked chicken, shredded (I use the deli rotisserie chicken from the grocery store)
- 2 firm, ripe avocados
- 2 medium tomatoes, sliced
- 8 slices Wisconsin medium cheddar cheese
- 8 slices of sourdough bread
- 4 tablespoons mayonnaise
- In a small bowl, combine cream cheese, mayonnaise, worcestershire sauce, green onions, salt, pepper, garlic powder, and blue cheese. Mix well and refrigerate for at least one hour.
- To assemble sandwiches, spread outside of bread slices with ½ tablespoon of mayonnaise. Next, spread ¼ of the cream cheese mixture on one slice of bread. Place chicken on top of cream cheese mixture, then bacon, avocado slices, hard boiled egg and tomato slices. Place 2 slices of medium cheddar cheese on top of tomato. Top with second piece of bread.
- Place in a frying pan, griddle or grill that on medium heat. Cover pan to aid in cooking process. Grill for 2-3 minutes until bread is golden brown. Turn carefully and cook for 2-3 additional minutes.
- Repeat with other ingredients to make 3 more yummy sandwiches.