Food & dining
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    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.

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

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    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.

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