Folded Egg and Cheese Sandwiches with Garlic Herb Aioli
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Simple folded egg and cheese sandwiches on toasted Ancient Grain bread with easy garlic and herb aioli.
Ingredients
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½ C. Mayonnaise
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2 tsp. Minced Garlic
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1 pinch Kosher Salt
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2 Tbsp. Minced Fresh Herbs, such as parsley and thyme, plus more for garnish
Garlic Herb Aioli
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4 tsp. Butter, divided
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4 Eggs, whisked
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8 oz. White Cheddar Cheese, Shredded
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½ C. Garlic Herb Aioli
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8 slices Canyon Bakehouse Ancient Grain Bread, toasted
Sandwiches
Directions

- In a small mixing bowl, whisk together the ingredients for the Garlic Herb Aioli. Chill for at least 30 minutes.
- 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.
- 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