Italian Benedict Hoagie

Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Cooking Method: Griddle

Cuisine: American

Courses: Breakfast, Brunch

Difficulty: Intermediate

Servings: 6

Best Season: Suitable throughout the year

Description

An Italian loaf is filled with savory Italian meat, melty cheese, perfectly cooked eggs, and a rich, velvety hollandaise with a hint of zest. The griddle brings it all together, crisping the bread, warming the meats, and delivering that golden, just-right finish. It’s brunch with attitude — hearty, indulgent, and built to impress.

Ingredients

Hollandaise Sauce

3 egg yolks
Juice of one lemon
2 cups butter (softened)

Sandwich

1 Italian Loaf
1/2 lb. Prosciutto
8 slices provolone cheese
4 eggs (scrambled)
Italian Parsley
Italian Seasoning Blend
Oil

Instructions

1
1. Heat griddle to medium-low and side burner to low (or one half of griddle to medium-low and one half to low.)
2
2. On side burner, fill a pot 1/4 full of water. While that heats up, cut center out of bread loaf and set aside.
3
3. In a medium size bowl, scramble 4 eggs. Add Italian seasoning and set aside.
4
4. In a medium size metal bowl (larger than the pot) add three egg yolks. In a separate small bowl, juice one lemon.
5
5. Add prosciutto to griddle on medium-low and crisp up. Moving it around to heat evenly. While that cooks, line the inside of your loaf with provolone slices. Once done, add meat to inside of bread.
6
6. Make the sauce - whisk egg yolks in bowl and set on top of pot. Continue to whisk and add lemon juice. When combined, slowly add butter, and continue to stir until you reach a creamy consistency.
7
7. Add oil to griddle and pour eggs down - cook thoroughly. Add eggs to inside of bread. Immediately pour sauce over the top.
8
8. Chop some Italian parsley and sprinkle over the top. Slice loaf and serve with extra sauce in the side for dipping.

Keywords: brunch, benedict, eggs, sandwich