Cobb Salad Sub Recipe
Cobb Salad Sub Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece. Sometimes I swap out the bread for tortillas and make wraps instead. —Kimberly Grusendorf, Medina, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Directions

Cut loaf of bread in half; 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 in half lengthwise; cut crosswise five times to make 12 total pieces. Yield: 12 servings.
Originally published as Cobb Salad Sub in Taste of Home April/May 2016, p49

Nutritional Facts

1 slice: 233 calories, 10g fat (3g saturated fat), 97mg cholesterol, 982mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 18g protein.

Popular Videos

  • 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
  1. Cut loaf of bread in half; 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 in half lengthwise; cut crosswise five times to make 12 total pieces. Yield: 12 servings.
Originally published as Cobb Salad Sub in Taste of Home April/May 2016, p49

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Reviews forCobb Salad Sub

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MY REVIEW
rustedgold1 User ID: 3141438 254505
Reviewed Sep. 23, 2016

"This was just okay for me-I guess I am not a Cobb salad fan because I didn't like the flavor combination at all."

MY REVIEW
havingfunwithmyfamily User ID: 7043692 246911
Reviewed Apr. 11, 2016

"We gobbled it down, too! My husband even went into the fridge to sneak the leftovers after I went to bed! I added a few things like avocado, and red onion. That's the beauty of this sandwich. You can really add any topping you would see in a Cobb salad! I also had blue cheese on hand, so I used that as the cheese. I used a simple homemade balsamic vinaigrette - 1:3 balsamic to olive oil and about 1 tsp. of sugar. Thank you for this delicious sandwich recipe. I'll be making it for company for years to come!"

MY REVIEW
curlylis85 User ID: 3166950 246905
Reviewed Apr. 10, 2016

"My husband and son gobbled this down! We used ranch because I didn't have balsamic vinaigrette on hand. Great for a crowd."

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