The story goes that Cobb Salad was created at the Brown Derby restaurant in Hollywood in 1937. Whether by the owner, Robert Cobb at the end of the work day while hungry and on the prowl or by the chef, looking to cheer Mr. Cobb up after a visit to the dentist; the Cobb salad was born. It's made up of bacon, avocado, blue cheese, lettuce, hard-cooked egg, tomatoes, watercress, and chicken.
I pared the sandwich down a bit. Knowing blue cheese might be a hard sell, I swapped in feta, mixed with a little cream cheese, and tomato. I decided not to use the hard-cooked egg, and there's lettuce without any watercress. It's not quite the salad, but pretty close and it just begs to be served on toasted white bread.
2 skinless, boneless chicken breast halves (about 5 ounces each)
1/2 teaspoon dried rosemary
1 garlic clove, thinly sliced
coarse salt and ground pepper
1/3 cup crumbled feta cheese
2 tablespoons cream cheese
1 plum tomato, finely chopped
4 slices white bread, toasted
4 slices cooked bacon, cut into thirds
1/2 an avocado, peeled, and thinly sliced
1. Place the chicken in a small skillet along with the rosemary and garlic; season with salt and pepper. Cover with cold water and bring to a boil over high. Once it's come to a boil, remove from the heat, cover and let stand 12 minutes. Remove the chicken from the liquid and cool to room temperature. Thinly slice crosswise.
2. In a small bowl stir together the feta, cream cheese, and tomato until well combined and soft enough to spread. Spread the mixture on all 4 slices of bread. Top 2 slices with lettuce, half the bacon, and the avocado. Top with the remaining bacon and a little lettuce and close. Cut in half to serve.