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Wedge Salad Sandwich
Wedge Salad Sandwich
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Prep Time:
10 minutes
Total Time:
10 minutes
Wedge salad sandwich: A twist on the classic steakhouse favorite, with crisp iceberg lettuce, juicy tomato, crispy bacon, and tangy blue cheese dressing in a ciabatta roll.
Ingredients:
  • For the pickled red onions:
  • 1 medium red onion, thinly sliced root to stem
  • 1/2 cup white wine vinegar
  • 1/2 cup water
  • 1/2 teaspoon kosher salt
  • Pinch sugar
  • For the sandwiches:
  • 4 ciabatta rolls, halved, cut side toasted under the broiler
  • 1 head iceberg lettuce, outer leaves removed
  • 12 to 16 slices cooked bacon
  • 1 cup blue cheese dressing
  • 4 to 8 slices tomato
Instructions:
  • For the pickled onions: Place onion slices in a bowl. Combine vinegar, water, salt, and sugar in a measuring cup until dissolved. Pour over onions and let marinate while you make the sandwich. Store in the fridge for several weeks.
  • For a lightly toasted touch, place the rolls cut-side up on a small baking tray under the broiler set on the top rack. Keep a close eye as they toast to perfection, which usually takes just a couple of minutes.
  • Prepare the lettuce: Easily remove the core from the iceberg lettuce by either using a small paring knife or by firmly tapping it on the counter and twisting out the core. Cut the lettuce in half vertically through the cored end. Slice two 1/2-inch-thick slabs from the middle on each side, resulting in four equally sized slabs. Save the extra lettuce for later use.
  • Assemble the sandwiches by layering bacon on the bottom bun, followed by lettuce, 1/4 cup of dressing, tomato slices, and optional pickled red onions. Top with the remaining bun to make a total of 4 sandwiches.
  • Serve immediately with plenty of napkins. If you loved the recipe, please leave us a star rating and comment below!

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