Here’s a really fun double twist on a Cobb Salad. First, we turned it into a sandwich, and for the second twist, we used a fried egg instead of hard-boiled. The best part? It is deliciously Whole30. Remember the joy of oven bacon? It’s easy, crispy, and mess-free. We’ve included other elements like avocado, Marinated Red Onions, and tomato, and you can top it with one of my Magic Elixirs, like Smoky Red Pepper Sauce or my new Spicy Poblano Sauce. The tricky part is learning to cut the head of iceberg lettuce to form the top and bottom of the bun. We found perfection by topping one bun with Smoky Red Pepper Sauce, then bacon, then tomato, then Marinated Red Onions, avocado, and then the egg.

NOTE: Making a lettuce sandwich won’t be quite the same as making a sandwich with bread. It never holds together in the same way a hamburger bun does, so if you want to use a knife and fork to eat this, feel free! However, I think there’s something delightful about biting into this sandwich-style. In the tip section below, there are hints on how to create the lettuce bun.

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cobb salad sandwich on a lettuce bun

Whole30 Cobb Salad Sandwich

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  • Author: nocrumbsleft
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Sandwich
  • Diet: Gluten Free


This “sandwich” is so delicious and perfect for a Whole30 lunch!


Smoky Red Pepper Sauce

Marinated Red Onions Magic Elixirs

1 package Whole30 compliant bacon for Perfect Oven Bacon

4 teaspoons extra virgin olive oil, divided

2 – 3 heads iceberg lettuce, cut to form 2 sets of “lettuce buns” per head (tips for buns below)

4 eggs

1 – 2 large tomatoes, thickly sliced

1 – 2 avocados, sliced

Kosher salt, to taste

Freshly ground black pepper, to taste

Sumac (optional)


Make the Smoky Red Pepper Sauce, Marinated Red Onions, and Oven Bacon.


In a nonstick skillet over medium-high heat, heat 1 teaspoon olive oil. Crack an egg into the pan and fry until done and crispy on the edges, about 2 minutes. Sprinkle with salt, pepper, and sumac. Repeat cooking instructions for each egg.


Place one of the iceberg lettuce halves on a plate. Spread 1 tablespoon Smoky Red Pepper Sauce, or more if desired on the iceberg half. Place 2 bacon strips cut in half over the sauce. Then add the tomato slices, sprinkling with salt and pepper to taste. Place the fried egg on top of the tomatoes, then top with the Marinated Red Onions and avocado. Add the top of the bun to complete the sandwich. Enjoy!


Tip for cutting the “bun”: place the head of lettuce on a cutting board with the core visible (toward you). Make a slice to the right of the core to form a round bun and then on the other side, slice to the left of the core to form the other half of the bun. Take each of those “buns” and gently peel them away to make a top and bottom. One head of lettuce will easily yield two sets of beautiful buns. Save the remaining lettuce for a salad.