Teriyaki Chicken Cobb Salad Sub Sandwiches

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FULL RECIPE: https://www.thecookierookie.com/teriyaki-chicken-sub-sandwich/ PIN FOR LATER: https://www.pinterest.com/pin/317714948710013903/ This Sub Sandwich recipe is filled with so many delicious things! In addition to the juicy teriyaki chicken breast and homemade teriyaki dressing, there’s a tasty cobb salad inspired mix on top. This teriyaki chicken sandwich is a mix of a lot of different things, but it all comes together so perfectly and the flavors are so well mixed. I love this cobb salad & chicken sandwich! Try it out if you’re looking for something a little different. INGREDIENTS: FOR THE TERIYAKI DRESSING: 1/3 cup Teriyaki Sauce 1/3 cup Apple Cider Vinegar 1 teaspoon Garlic paste 1 tablespoon sugar ½ cup light Olive Oil FOR THE SANDWICH: ½ cup Teriyaki Dressing see recipe below, divided 2 large French Bread Baguettes sliced in half length wise 5 ounces baby spinach 1 ½ pound Boar’s Head Ichiban Teriyaki Style Chicken Breast 6 hard boiled eggs chopped 8 strips of bacon cooked and crumbled ½ cup blue cheese crumbles 5 ounces cherry tomatoes diced INSTRUCTIONS: FOR THE TERIYAKI DRESSING: In a small bowl, whisk together all ingredients. Or add to a jar with a lid and shake vigorously to combine. Set aside (See note) FOR THE SANDWICH: After each baguette is cut length wise, use your hands to quickly hollow out the top and bottom of each loaf. You should leave about ¾ inch of bread. Brush each half liberally with Teriyaki Dressing. You’ll use about ¼ cup in this step. Place bread on a baking sheet, cut side up, and broil for approximately 3-5 minutes or until toasted to your liking. Start by layering spinach on the bottom half of each loaf. Top with the sliced chicken. In a large bowl, combine chopped eggs, bacon, cheese, and tomatoes. Pour in remaining ¼ cup dressing. Stir to combine. Spoon egg mixture on top of chicken, and finish the sandwiches by putting the top piece of bread on each loaf. Cut and serve! Enjoy!