Easter is right around the corner, and, for my family, that means there’s bound to be leftover ham and boiled eggs. I rarely want to eat leftovers as-is, so I always try to find a way to turn them into a different meal. Leftover roasted chicken becomes chicken salad or taquitos, or other favourites.
With ham, the obvious choice is to put it on a sandwich and call it a day. However, I also wanted to make use of the dyed eggs that are sure to fill our refrigerator the day after Easter. Enter the Cobb salad sandwich.