When we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece.
Cobb Salad Sub
When we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece. Sometimes I substitute tortillas for the bread and make wraps instead. —Kimberly Grusendorf, Medina, Ohio
Servings 12 servings
Ingredients
- 1 loaf 1 pound unsliced Italian bread
- 1/2 cup balsamic vinaigrette or dressing of your choice
- 5 ounces fresh baby spinach about 6 cups
- 1-1/2 pounds sliced deli ham
- 4 hard-boiled large eggs finely chopped
- 8 bacon strips cooked and crumbled
- 1/2 cup crumbled Gorgonzola cheese
- 1 cup cherry tomatoes chopped
Instructions
- Cut loaf of bread in half lengthwise; hollow out top and bottom, leaving a 3/4-in. shell (discard removed bread or save for another use).
- Brush vinaigrette over bread halves. Layer spinach, ham, eggs, bacon, cheese and tomatoes on bread bottom.
- Replace top. Cut loaf in half lengthwise from top to bottom; cut crosswise 5 times to make 12 pieces.
Notes
https://www.tasteofhome.com/recipes/cobb-salad-sub/
