I make these Baked Ham and Cheese Bagel Sandwiches when I need a quick, satisfying meal that works for breakfast, lunch, or dinner. I layer deli ham, Swiss cheese, and spinach on a buttery bagel, then add a simple spread made from mayo, Dijon mustard, and Worcestershire sauce. They get wrapped in foil and baked until the cheese is melty and everything's warmed through. So easy!
I love how portable these sandwiches are. Since they're wrapped in foil, I can take them straight from the oven to the car for a grab-and-go breakfast, or pack them up for road trips, camping, or lunch on the sidelines.
This recipe was inspired by those popular baked slider sandwiches made with Hawaiian rolls. I just gave them a twist by using bagels and turning them into individual foil packets. They're more filling, more portable, and just as crowd-pleasing.
If you love these, check out my BLT Bagel Sandwich or these classic Pinwheel Sandwiches next!
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Ingredient Notes
- Bagel - I used large plain bagels here, then brushed the tops with melted butter and sprinkled on poppy seeds. You could skip that step and just start with poppy seed bagels if you prefer.
- Deli ham - Thin-sliced deli ham works best. Any variety is fine, but I usually go with an oven-baked style for its classic flavor.
- Swiss cheese - Swiss melts beautifully and has that familiar flavor you expect in a warm ham and cheese sandwich. I like to use two slices per sandwich for extra melty goodness, but one slice works just as well.
- Spinach - I add a handful of spinach because it softens nicely as the sandwich bakes. It adds a pop of color and a bit of extra nutrition.
- Dijon mustard - I stick with a mild Dijon for the spread, but yellow mustard or ground mustard would also work if that's what you have.
- Mayonnaise - Just a touch of mayo helps mellow out the sharpness of the mustard and pulls the spread together.
- Worcestershire sauce - This adds a subtle savory (umami) kick to the mustard-mayo mixture. It's small but makes a difference.
*Ingredient quantities are listed at the bottom of the post.
Looking for another lunch you can prep ahead? Make my chicken salad wraps or chicken salad pitas for an easy alternative to these ham and cheese bagel sandwiches.
Step-by-Step Instructions with Photos
- Combine the Dijon mustard, mayonnaise, and Worcestershire sauce in a small bowl. In a separate bowl, mix the melted butter with the poppy seeds.
- Spread the mustard-mayo mix on the cut sides of your bagel.
- Add a layer of spinach.
- Layer on the Swiss cheese and deli ham.
- I usually alternate layers of cheese and ham.
- Close the sandwich and brush the melted butter mixture over the top. You probably won't use all the butter if you're only making one ham-and-cheese bagel.
- This recipe can easily be adapted to make multiple ham and Swiss sandwiches at once, though!
- Wrap the bagel sandwich tightly in aluminum foil and bake for 15-20 minutes at 350°F, or until warm and melty.
- You can bake the bagels on a baking sheet or directly on the oven rack.
- Before serving, open up the foil and let them cool for a few minutes.
Make it Your Own
Try sliced tomato, caramelized onions, or even a mix of Swiss and cheddar cheese. Want to lean into the breakfast angle? Add a fried egg! Just make sure the yolk is cooked through so the sandwich isn't too messy to eat on the go.
What to Serve with a Bagel Sandwich
These sandwiches are super versatile, so you can pair them with just about anything. Here are some of my go-to sides:
- Mediterranean Tomato and Cucumber Salad - A refreshing, no-cook side that complements the sandwiches well.
- Pesto Pasta Salad with Sundried Tomatoes - Herby and full of flavor!
- Summer Tortellini Salad with Arugula - A light and fresh cold pasta salad.
- Air Fryer Sweet Potato Fries - Crispy and a step above a regular French fry.
Pro Tips
- Start checking your bagel sandwiches at 15 minutes. They're usually melty and ready by 20 minutes. If you plan to leave them wrapped in foil after baking, pull them out at 15 minutes since the cheese will keep melting in the warm foil.
- You can prep these the night before, wrap them in foil, and refrigerate. In the morning, just pop them in the oven while you get ready.
- If they sit too long wrapped after baking, the bottoms might get soggy from steam. To help prevent this, vent the foil slightly once they come out of the oven.
FAQs
I like to use plain bagels, but sesame seed or onion are also great options. Choose a fresh bagel that's sturdy enough to hold the filling and won't become overly soft as it bakes.
Yes, you can prep them in advance. Assemble the sandwiches, wrap them tightly in foil, and refrigerate them until you're ready to bake. You may need to add a few extra minutes to the baking time if you're baking them cold, straight from the fridge.
Even though I love a Dutch oven baked ham roast, I think deli ham works best for this recipe. It's sliced very thinly, making it easier to layer onto the sandwich.
More Sandwich Recipes
If you tried this Ham and Cheese Bagel Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Baked Ham and Cheese Bagel Sandwiches
Ingredients
- 2 teaspoons mayonnaise
- 2 teaspoons Dijon mustard
- ¼ teaspoon Worcestershire sauce
- 1 large bagel
- ¼ cup loosely packed fresh spinach
- 2 slices swiss cheese sandwich-style slices
- 2-4 slices deli ham thin-sliced
- 1 teaspoon melted butter salted
- ¼ teaspoon poppy seeds
Instructions
- Preheat your oven to 350°F.
- Make your mustard mayo spread. Combine the Dijon mustard, mayonnaise and Worcestershire sauce in a small bowl.
- Cut open your bagel. Spread the mustard mayo mix onto the inside of each bagel half.
- Layer on your sandwich ingredients. Start with the spinach and then alternate between slices of ham and slices of cheese. Close your sandwich up after you've added all of your spinach, cheese and ham.
- Add the poppy seeds to the melted butter and mix to combine. Lightly brush the butter mixture onto the top of the bagel.
- Transfer the bagel to a large piece of aluminum foil. Wrap the foil around the sandwich so that the entire sandwich is enclosed in the foil.
- Bake the sandwich for 15-20 minutes in the preheated oven, until the sandwich is warmed through and the cheese is melted.
- Remove from the oven, cut in half and enjoy!
Nutrition
Notes
- If your deli ham slices are large, then you will probably only need 2 slices. If they are small, then you will probably want 4 slices.
- Start checking your bagel sandwiches at 15 minutes. They're usually melty and ready by 20 minutes. If you plan to leave them wrapped in foil after baking, pull them out at 15 minutes since the cheese will keep melting in the warm foil.
- If they sit too long wrapped after baking, the bottoms might get soggy from steam. To help prevent this, vent the foil slightly once they come out of the oven.
- The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Katie says