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"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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 4 tablespoons prepared mustard
  • 2 bagels, split
  • 8 slices cheddar cheese
  • 8 slices Canadian bacon
  • 8 slices tomato

Nutritional Facts

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


  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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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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