Tillamook Colby Jack and bleu cheese mix their melty magic on fresh tomatoes, avocado, bacon, turkey, and spinach.
"I like to play with classic flavor combinations a lot. Here is my take on a Cobb salad, but it’s all together between two crispy, buttery pieces of bread! A side of bleu cheese dressing to dip it in is a great addition!" – Dave Danhi of The Grilled Cheese Truck
¾ cup (6 oz) Tillamook® Unsalted Butter, softened to room temperature
¾ cup (6 oz) mayonnaise
16 slices Tillamook® Colby Jack Cheese
1 cup (4 oz) quality bleu cheese, crumbled
1 large ripe tomato cut into ¼ inch slices
1 large ripe avocado, sliced thin
8 sliced Neuske’s Applewood Smoked Bacon, cooked until crispy
12 oz thinly sliced roasted turkey
2 cups (8 oz) washed fresh spinach
8 slices wheat or whole grain bread
In a mixer, put butter and mayonnaise and beat with the paddle attachment until well mixed. Be sure to scrape down the sides of the bowl to incorporate all butter as it may stick to the bowl.
Assembly of Sandwiches
Generously butter each slice of bread on one side and lay buttered side down. Add (in this order) on one slice of bread: 2 slices colby jack, 2 tablespoons (1 oz) bleu cheese, 2 slices of tomato, ¼ avocado fanned out on tomato, 2 slices bacon (cut in halves), 3 oz turkey, ½ cup spinach, 2 slices colby jack, and 1 slice bread (butter side up) to top it off.
Heat griddle to about 350°F. Place all sandwiches on griddle. Allow Melts to cook slowly. If your heat is too high it will burn the bread and the inside will not be hot. Once golden brown, gently flip and repeat until cheese is melted and inside is hot. If the bread browns prior to the inside being hot, place pan with sandwiches in oven at 450°F to allow to finish.