Cobb Salad Sandwiches

This pretty sandwich is crustless and cut into thirds, which gives it a high-tea vibe.
Publish date:
crustless cobb salad sandwiches

Recipe by Jenny Park

Start to Finish: 25 minutes

Servings: Makes 2 sandwiches


  • 1/3 cup mayonnaise
  • 1/4 cup crumbled blue cheese
  • 1 1/2 tsp. ranch dressing-and-seasoning mix
  • 3 large eggs, hard-boiled and chopped
  • 1 plum tomato, seeded and chopped
  • 2 slices bacon, cooked and chopped
  • 1 scallion, thinly sliced
  • 1 1/2 tbsp. finely chopped red onion
  • 4 slices of brioche or country white bread (each 1/2 inch thick), crusts removed
  • 2 leaves of green leaf lettuce


1. In a large bowl, whisk the mayonnaise, cheese, and ranch mix; season with salt and pepper. Mix in the eggs, tomato, bacon, scallion, and onion. Season the egg salad.

2. Build 2 sandwiches with the bread, egg salad, and lettuce. Cut the sandwiches from top to bottom into thirds.