Cobb Salad Club Sandwich

• 4 hard-boiled eggs
• 34 cup bottled chunky bleu cheese salad dressing
• 12 slices white whole grain bread, toasted
• 12 slices bacon, crisp cooked and well drained
• 2 medium tomatoes, thinly sliced
• 12 medium red onion, thinly sliced
• 4 romaine lettuce leaves
• cherry tomatoes, cut in wedges (optional)

1. In small bowl, mash eggs with 1/4 cup of the blue cheese dressing; season to taste with salt and black pepper.
2. Set aside.
3. Spread 8 of the toast slices with salad dressing.
4. Arrange bacon on 4 of the slices; top with sliced tomato.
5. Spread the 4 remaining plain toast slices with egg mixture; top with onion and lettuce.
6. Place one egg-topped toast on top of each bacon-topped toast.
7. Top with remaining dressing-spread toast slices, spread side down.
8. Secure with wooden toothpicks; top with cherry tomatoes.
9. Cut each sandwich in half using a sharp knife.

eggs, bleu cheese, bread, bacon, tomatoes, red onion, cherry tomatoes

Taken from www.food.com/recipe/cobb-salad-club-sandwich-336412 (may not work)