Folded Egg and Cheese Sandwiches with Garlic Herb Aioli

Simple folded egg and cheese sandwiches on toasted Ancient Grain bread with easy garlic and herb aioli.


Garlic Herb Aioli
  • ½ C. Mayonnaise
  • 2 tsp. Minced Garlic
  • 1 pinch Kosher Salt
  • 2 Tbsp. Minced Fresh Herbs, such as parsley and thyme, plus more for garnish
  • 4 tsp. Butter, divided
  • 4 Eggs, whisked
  • 8 oz. White Cheddar Cheese, Shredded
  • ½ C. Garlic Herb Aioli
  • 8 slices Canyon Bakehouse Ancient Grain Bread, toasted


  1. In a small mixing bowl, whisk together the ingredients for the Garlic Herb Aioli. Chill for at least 30 minutes.
  2. Working in batches, add 1 tsp. of butter to a small non-stick skillet over medium heat and cook one whisked egg at a time. As each egg is cooked, sprinkle the top with shredded white cheddar. Fold into quarters with a spatula and remove from the heat.
  3. Spread 4 slices of toasted bread with Garlic Herb Aioli and assemble four sandwiches with the folded eggs and cheese.


Difficulty: Easy

Prep: 10 min

Cook: 10 min

Servings: 4