This brunch sub is ideal for a late-morning kickoff.
Southern Living SEPTEMBER 2012
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.
Go to full version of