1. Cut the top off the sourdough Cobb and hollow it out leaving a thin layer of bread inside the crust. Reserve the middle to make breadcrumbs for another recipe.
2. Simply build up the layers alternating the ingredients, sprinkling the fresh herbs in every few layers.
3. Once you get to the top of the Cobb place the lid on top, securing it by pressing the lid inside the rim of the bottom.
4. Store in refrigerator wrapped in plastic for up to 48 hours.