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Photo: Iain Bagwell; Styling: Caroline M. Cunningham Photo by: Photo: Iain Bagwell; Styling: Caroline M. Cunningham

Eggs Benedict Sandwiches

This brunch sub is ideal for a late-morning kickoff.

Southern Living SEPTEMBER 2012

  • Yield: Makes 4 to 6 servings
  • Hands-on:15 Minutes
  • Total:25 Minutes


  • 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


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.


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Eggs Benedict Sandwiches recipe