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Cobb Sandwiches

12 strips bacon (about 3/4 pound total)
8 slices firm white sandwich bread
1/2 cup chunky blue-cheese salad dressing
1/2 pound cooked turkey breast, thinly sliced
1/2 large ripe Haas avocado, pitted, peeled and cut into 12 slices
1 large ripe tomato, cut into 8 thin slices
4 medium leaves crisp lettuce, such as romaine

1. Preheat broiler.
2. Meanwhile, lay the bacon strips in a large skillet. Set the skillet over medium heat and cook, turning the bacon once or twice, until the strips are crisp, about 8 minutes. Drain on paper towels.
3. Toast the bread on one side only.
4. While the bread slices are still warm, spread the dressing to the edges of the untoasted side of each slice, dividing it evenly and using it all.
5. Arrange the turkey over the dressing on 4 slices of the bread.
6. Lay the avocado over the turkey.
7. Lay the warm bacon strips over the avocado, dividing them evenly.
8. Top the bacon with the tomato slices.
9. Top the tomato slices with the lettuce leaves.
10. Set the remaining 4 bread slices atop the lettuce, dressing side down, and press firmly with the palm of your hand to flatten slightly. With a sharp knife, cut the sandwiches in half on the diagonal and serve immediately.

Serves 4.

Recipe provided courtesy of the American Egg Board.

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