ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

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.


  • 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.