PRIZE TESTED RECIPES*
$ 2 0 0
WINNER
DONNA PINTO, NEWTON, MA
BIG SANDWICHES CATEGORY, NOVEMBER
2008
COBB SALAD CLUB SANDWICH
4
hard-cooked eggs
V4
cup bottled chunky blue
cheese salad dressing
12
slices home-style whole
grain white bread, toasted
12
slices bacon, crisp-cooked
and well-drained
2
medium tomatoes,
thinly sliced
Vi
medium red onion,
thinly sliced
4
romaine lettuce leaves
Cherrytomatoes,cutin
wedges (optional)
1.
In small bowl mash eggs with
lA
cup of the
blue cheese dressing; season to taste with
salt
and
black pepper.
Set aside.
2.
Spread 8 of the toast slices with salad
dressing. Arrange bacon on 4 of the slices; top
with sliced tomato.
3.
Spread the 4 remaining plain toast slices
with egg mixture; top with onion and lettuce.
Place one egg-topped toast on top of each
bacon-topped toast. Top with remaining
dressing-spread toast slices, spread side down.
Secure with wooden picks; top with cherry
tomatoes. Cut each sandwich in half using a
sharp knife.
MAKES 4 SANDWICHES.
GRAND PRIZE
Prizes valued at$io,ooo will be awarded for the best
Prize Tested Recipe of the year. See
page 249
for details.
P H O TO S
ANDY LYONS
STYLIN G
JILL LUST
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