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The Boston Globe

Food & dining

sunday supper

Begin with Cobb salad, then layer the goods in a club

Cobb salad.

FOOD STYLING/SHERYL JULIAN AND VALERIE RYAN; CHARLIE MAHONEY FOR THE BOSTON GLOBE

Cobb salad.

You could probably tell this story about hundreds of other dishes: According to food lore, Cobb salad was created in a Hollywood restaurant when a chef named Cobb used what was on hand for a late-night snack. He had meat, cheeses, and some other typical salad fare. In fact, a Cobb isn’t very different from a chef’s salad, in that both are garnished with meats and cheeses. In the case of Cobb, a very appealing American salad, that meat is usually turkey and bacon with tomatoes, avocado, and a blue-cheese dressing. Here ham sits in for the bacon, and the blue cheese is added in slices so the salad looks pretty dressed with a simple vinaigrette and garnished with golden hard-cooked eggs.

The next day, use turkey, ham, avocado, blue cheese, tomatoes, and mayonnaise to build club sandwiches layered with white toast.

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Another old-fashioned American classic. Hold the arugula.

Shopping list

(For Cobb salad, club sandwiches)

4 thick slices (1¼ pounds) turkey breast

4 thick slices (1¼ pounds) baked ham

4 eggs

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½ pound blue cheese

3 ripe avocados

1½ lemons

1 pint cherry tomatoes

2 large ripe tomatoes

1 head green leaf, red leaf, or Boston lettuce (or a combination)

Salt and pepper

cup olive oil

cup white or red wine vinegar

2 teaspoons Dijon mustard

1½ tablespoons mayonnaise

12 slices firm white sandwich bread

Sheryl Julian can be reached at julian@globe.com. Follow her on Twitter @sheryljulian.

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