Cobb Salad Sandwich

Today’s recipe is a great way to use up your leftover ham and hard boiled eggs from Easter.  I adapted it from a recipe I got from Taste of Home.  I included the recipe for the mayo spread that went with the original recipe, but I wasn’t a fan of it.  I didn’t appreciate the horseradish in it.  I would much rather use ranch dressing.  If you are a fan of blue cheese dressing that would also work well since  a cobb salad usually includes blue cheese.
Here are some other great uses for leftover Easter ham and hard boiled eggs too.
Baked Rigatoni
Deluxe Macaroni and Cheese
Cheddar Ham Soup
Ham and Cheesy Noodle Casserole
Ham Fried Rice
Macaroni Salad
Laura’s Potato Salad

Cobb Salad Sandwich

• 4 croissants, split
• 4 lettuce leaves
• 1 medium tomato, sliced
• 4 cooked bacon strips, halved
• 8 slices deli ham (turkey or chicken work well too)
• 3 hard-cooked eggs, sliced
• ranch dressing (this is what I like) or blue cheese dressing, or mayo spread (recipe below)

Spread dressing over cut side of croissant bottoms. Next, layer on the lettuce, tomato, bacon, ham and eggs; replace tops. Yield: 4 servings.
Mayo Spread

• 1/4 cup mayonnaise
• 1/2 teaspoon prepared horseradish
• 1/4 teaspoon dried basil

In a small bowl, combine the mayonnaise, horseradish and basil.  Spread on Cobb Salad Sandwich.