Mini Cobb Salad Bread Bowls
4 Martin’s Dinner Potato Rolls
1/2 Cup Iceberg Lettuce, chopped
4 Grape Tomatoes, quartered
2 Tablespoons Blue Cheese, crumbled
1 Hard-Boiled Egg, sliced
1/2 Avocado, cut into chunks
2 Strips Bacon, crumbled
Balsamic Glaze, for serving (optional)
Salad Dressing of Choice, for serving
To make the bread bowls: cut a circle into the top of each roll, then remove the bread from inside the circle, using your fingers to hollow out the inside of the roll. You should have four individual “bread bowls,” with the bottoms still intact.
Stuff each bread bowl with equal amounts lettuce, tomatoes, blue cheese, egg, avocado, and bacon.
Drizzle with balsamic glaze and/or your favorite salad dressing. Serve.