Open-face Cobb salad sandwiches

Total Time
28 min
20 min
8 min
Your favorite salad in open-sandwich form. We love the variety of flavors that herbes de Provence lend to this recipe (you could even make your own with your favorite herbs!), and it nicely complements most meats and fish, but you can use dried thyme if you don't have any. Buttermilk lends creaminess and tang to this salad dressing. If it’s not something you keep on hand, try the same amount of plain fat-free yogurt instead.


Cooking spray

1 spray(s)

Uncooked boneless skinless chicken breast

10 oz, 2 (5-oz breasts)

Herbes de Provence

¾ tsp, or dried thyme

Table salt

¾ tsp

Black pepper

½ tsp

Fat free buttermilk


Light mayonnaise

1 Tbsp

Uncooked scallion(s)

1 medium, finely chopped

Red-wine vinegar

1 tsp


4 slice(s), country-style whole grain, toasted

Fresh watercress

2 cup(s), lightly packed, trimmed

California (Hass) avocado

½ item(s), without skin and seed, pitted, peeled, and thinly sliced

Fresh tomato(es)

1 medium, sliced

Hard boiled eggs

1 item(s), large, large, peeled and sliced

Reduced fat crumbled blue cheese

¼ cup(s)

Cooked turkey bacon

2 slice(s), crisp and crumbled


  1. Spray ridged grill pan with nonstick spray and set over medium-high heat.
  2. Sprinkle chicken with herbes de Provence, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken in grill pan and cook, turning once, until chicken is lightly browned and cooked through, about 8 minutes. Transfer chicken to cutting board.
  3. Meanwhile, to make dressing, whisk together buttermilk, mayonnaise, scallion, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in small bowl.
  4. Thinly slice chicken on diagonal. Top each slice of bread with one-quarter each of watercress, chicken, avocado, tomato, and egg. Spoon one-quarter of dressing over each sandwich; sprinkle evenly with blue cheese and bacon.
  5. Serving size: 1 sandwich