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Eggs Benedict Sandwiches

Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Hands-on time 15 mins
Total time 25 mins
Yield Makes 4 to 6 servings
This brunch sub is ideal for a late-morning kickoff.

Ingredients

  • 1 (12-oz.) French bread loaf
  • Hollandaise Dressing
  • 10 Canadian bacon slices, cooked
  • 8 large eggs, fried
  • 4 (1-oz.) Colby cheese slices
  • 2 cups loosely packed fresh baby spinach
  • Salt to taste
  • Pepper to taste

How to Make It

  1. Cut French bread loaf in half horizontally; scoop out soft bread from center of each half, leaving a 1/2-inch-thick shell to make filling the sandwich easier. (Reserve soft bread for another use.)

  2. Spread inside of bread shells with Hollandaise Dressing. Layer bottom shell with Canadian bacon, fried eggs, Colby cheese, and spinach. Season with salt and pepper to taste. Top with remaining bread shell; cut into sandwiches.