Cobb Salad Muffuletta With Baked Potato Chips

For sandwich:
1/3 c. olive oil
1/2 c. feta
2 T. red wine vinegar
1 t. dijon mustard
2 chicken breast, seasoned with salt and pepper
4 strips bacon
1 loaf focaccia, halved horizontally
2 T. olive oil
2 cups arugula or spinach
1 avocado, pitted, peeled, sliced
2 tomatoes, sliced
2 eggs, hard boiled, sliced

For potatoes:
1 russet potatoes, sliced into paper thin rounds.
2 T. olive oil
salt and pepper to taste

For sandwich:
Preheat grill.
Whisk 1/3 c. oil, feta, vinegar, dijon, salt and pepper in a small bowl and set aside.
Grill chicken over high heat, turning occasionally until cooked through. Remove from grill and let rest then slice.
Cook bacon until crisp. Brush both sides of focaccia with 2 T. oil and season with salt and pepper. Grill cut side down until toasted.
Brush focaccia with vinaigrette. Toss arugula with 3 T. vinaigrette to coat.
Layer avocado, tomatoes, chicken slices, eggs, bacon and arugula on bottom half of focaccia. Drizzle with remaining vinaigrette, top with remaining focaccia and cut into wedges.

For potatoes:
Preheat oven to 375. Line 2 baking sheets with parchment paper.
Soak potato slices in ice water for 10 minutes. Drain and dry with paper towels.
Toss potatoes with oil, salt and pepper then arrange on a single layer on prepared baking sheet.
Bake until golden and crisp about 20-25 minutes. Season with salt and pepper before serving.

Makes 6 wedges and 3 c. chips. Total time 50 minutes.

Verdict:
This is a good sandwich. It also tasted good with the chips. It makes for a good meal. If you like cobb salad and chips you will like this.