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Deluxe Ham & Egg Sandwiches

My hearty cheesy breakfast sandwich is packed with provolone on top and Laughing Cow on the bottom. In between, I add ham, spinach and eggs sunny side up. —Natalie Hess, Cedar Rapids, Iowa
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 submarine bun, split
  • 4 wedges The Laughing Cow garlic and herb Swiss cheese
  • 3 ounces thinly sliced fully cooked Black Forest ham
  • 3 teaspoons butter, divided
  • 1/2 medium red onion, thinly sliced
  • 2 cups fresh baby spinach
  • 4 large eggs
  • 1/8 teaspoon pepper
  • 4 slices provolone cheese


  • Preheat broiler. Cut bun crosswise in half; split each half to separate top and bottom. Spread with cheese wedges. Place on a foil-lined 15x10x1-in. baking pan.
  • Place a large nonstick skillet over medium-high heat; lightly brown ham on each side. Place ham on bread.
  • In same skillet, heat 1 teaspoon butter over medium-high heat. Add onion and spinach; cook and stir 2-4 minutes or until spinach is wilted. Divide mixture among sandwiches. Wipe skillet clean if necessary.
  • In same skillet, heat remaining butter over medium-high heat. Break eggs and slip into pan, 1 at a time. Immediately reduce heat to low; cover and cook slowly 5-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with pepper.
  • Place eggs over spinach mixture; top with provolone cheese. Broil 4-5 in. from heat 2-3 minutes or until cheese is slightly melted.
Nutrition Facts
1 open-faced sandwiches: 293 calories, 17g fat (9g saturated fat), 223mg cholesterol, 768mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 20g protein.
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