Publisher Photo
Publisher Photo
"I use whole wheat bagels or English muffins for these open-faced sandwiches," notes Linda Mincy of Counce, Tennessee. The quick combo is great for breakfast or alongside soup for dinner.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 4 tablespoons prepared mustard
  • 2 bagels, split
  • 8 slices cheddar cheese
  • 8 slices Jones Dairy Farm Canadian Bacon
  • 8 slices tomato

Directions

Spread 1 tablespoon mustard over each bagel half. Layer with one cheese slice, two Canadian bacon slices, two tomato slices and a second cheese slice. Place on an ungreased baking sheet. Bake at 350° for 4-6 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Bagel Melts in Quick Cooking November/December 2003, p51

Nutritional Facts

1 each: 430 calories, 24g fat (13g saturated fat), 87mg cholesterol, 1432mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 30g protein.

  • 4 tablespoons prepared mustard
  • 2 bagels, split
  • 8 slices cheddar cheese
  • 8 slices Jones Dairy Farm Canadian Bacon
  • 8 slices tomato
  1. Spread 1 tablespoon mustard over each bagel half. Layer with one cheese slice, two Canadian bacon slices, two tomato slices and a second cheese slice. Place on an ungreased baking sheet. Bake at 350° for 4-6 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Bagel Melts in Quick Cooking November/December 2003, p51

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Reviews forBagel Melts

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MY REVIEW
Tally.Eddings User ID: 2712886 56798
Reviewed May. 20, 2008

"Try this with real bacon; the drippings are absorbed by the bagel or English muffin (my choice) and is WONderful."

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