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The Boston Globe

Food & dining

sunday supper

Recipe for Cobb salad club sandwiches

Charlie Mahoney for The Boston Globe

Serves 4

12slices firm white sandwich bread
1ripe avocado
Juice of ½ lemon
tablespoons mayonnaise
4leaves green leaf, red leaf, or Boston lettuce
About ½ pound thickly sliced turkey, cut into strips
About ½ pound thickly sliced ham, cut into strips
¼pound blue cheese, thickly sliced
2large ripe tomatoes, cored and thinly sliced
Salt and pepper, to taste

1. Set the oven at 375 degrees.

2. Lay the bread on a rimmed baking sheet and toast in the oven for 8 minutes, turning halfway through cooking, or until golden.

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3. Halve the avocado, core it, and slice the flesh thinly. Sprinkle all over with lemon juice.

4. Lay the toast on a work surface. Spread mayonnaise on 4 pieces. Add lettuce, turkey, and ham. Add a slice of toast to each stack. Add avocado, blue cheese, and tomatoes to each. Sprinkle with salt and pepper. Cover each stack with the 4 remaining pieces of toast.

5. Add a toothpick to each side of the sandwiches to hold them together. Using a long bread knife, halve the sandwiches. Sheryl Julian

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