This brunch-worthy ham, egg and cheese sandwich is enough to feed the whole family—or several guests. A loaf of French bread, slathered with butter and mayo, then stuffed with ham, eggs, cheese, tomato and onion, is baked to lock in the flavors of this extra special sandwich.
Ham, Egg and Cheese Sandwich
Breakfast or brunch at home can be just as delicious as a meal out, and this recipe is proof. Our contest-winning ham, egg and cheese sandwich tastes like an elevated sandwich from a favorite brunch spot, only better. The secret is the butter and mayonnaise added to the bread loaf, then baking the entire sandwich in the oven to lock in the flavors. You just may want to make this every weekend—it’s that good.
Ingredients for a Ham, Egg and Cheese Sandwich
- French bread loaf: Choose an unsliced loaf, since this one must be sliced horizontally for a giant sandwich first.
- Butter: Softened butter coats the inside of the bread and is also used in the pan to cook the eggs.
- Mayonnaise: A slathering of mayonnaise on the bread brings out the flavors of the ham and eggs.
- Deli ham: Ham pairs well with the egg and cheese for this brunch-worthy sandwich.
- Tomato: Tomato adds color and flavor to the sandwich.
- Onion: Onion adds flavor and crunch to the sandwich, but you’re free to omit it if you don’t care for onions.
- Eggs: Slightly beaten eggs are the basis for the egg portion of this recipe.
- Sliced cheddar cheese: Regular cheddar cheese slices work well for this sandwich.
Directions
Step 1: Prepare the bread
Preheat the oven to 375°F. Cut the bread in half lengthwise, then carefully hollow out the top and bottom, leaving 1/2-inch shells. (Discard the removed bread or save it for another use.) Spread 3 tablespoons of the butter and all the mayonnaise inside the bread shells. Line the bottom bread shell with ham, then top the ham with tomato and onion.
Step 2: Cook the eggs
In a large skillet, melt the remaining butter, then add the eggs. Cook the eggs over medium heat, stirring them occasionally until the edges are almost set.
Step 3: Make and bake the sandwich
Spoon the cooked eggs into the bottom bread shell, then top them with cheese. Place the remaining piece of bread on top to form a large sandwich. Wrap the sandwich in greased foil, then bake it for 15 to 20 minutes or until it’s heated through. Cut the loaf into serving-size pieces.
Ham, Egg and Cheese Sandwich Variations
- Try a different cheese: Swap the cheddar for one or even several other cheese varieties, such as Swiss, asiago or pepper jack. Smoky cheddar or sharp cheddar are also options.
- Use thicker ham: Ham leftovers from a spiral-sliced or honey-baked ham will also taste amazing in this breakfast sandwich.
- Swap in corned beef: Corned beef is another deli meat that tastes great with eggs and cheese, Swiss in particular. Feel free to add a brown mustard, as it pairs well with corned beef.
- Add seasoning: A sprinkle of seasoned salt atop the mayonnaise adds umami to the dish. If desired, add a little black pepper to the eggs as they cook.
How to Store a Ham, Egg and Cheese Sandwich
The textures of various items in this ham, egg and cheese breakfast sandwich may change a bit over a couple days, so it’s best assembled fresh. One option is to cook the eggs ahead of time (or simply beat them and keep them in a covered bowl) and place them in the refrigerator, then finish making the sandwich within a day or so. If you’ve already made the entire sandwich and want to save some, wrap it in plastic or store it in an airtight container in the fridge. Enjoy the sandwich within two to three days.
Can you freeze an egg ham and cheese sandwich?
Yes, you can. Omit the tomato, because it’s too watery to freeze well. Freeze the pre-made sandwiches in small portions by wrapping them in plastic or waxed paper, then foil, and then placing them in zippered freezer bags. Keep them in the freezer for up to two months. Another option is to freeze the cooked eggs on their own, then thaw them in the refrigerator the night before you plan to complete this recipe.
Ham, Egg and Cheese Sandwich Tips
Could I make eggs over hard instead?
Yes, this recipe works just as well with fried eggs cooked until the eggs are no longer runny.
Could I use bacon instead of ham?
Sure! Cook the bacon until it’s crispy, then pat the excess grease off with paper towels once the bacon cools. Break the bacon into somewhat smaller pieces so that each sandwich slice gets a similar amount. Canadian bacon also tastes delicious in this type of sandwich, since its flavor is similar to ham.
Could I make this with a refrigerated dough and make it pastry style?
Sure! A canned dough that makes crusty French bread would be ideal. Roll it out, cook the tomatoes and eggs together, assemble the toppings on the dough and then bake as in this stuffed ham and egg bread recipe. Yum!
Ham 'n' Egg Sandwich
Prep Time
30 min
Cook Time
15 min
Yield
8 servings
Ingredients
- 1 unsliced loaf (1 pound) French bread
- 4 tablespoons butter, softened, divided
- 2 tablespoons mayonnaise
- 8 thin slices deli ham
- 1 large tomato, sliced
- 1 small onion, thinly sliced
- 8 eggs, lightly beaten
- 8 slices cheddar cheese
Directions
- Preheat oven to 375°. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving 1/2-in. shells (discard removed bread or save for another use). Spread 3 tablespoons butter and all of the mayonnaise inside bread shells. Line bottom bread shell with ham; top with tomato and onion.
- In a large skillet, melt remaining butter; add eggs. Cook over medium heat, stirring occasionally until edges are almost set.
- Spoon into bottom bread shell; top with cheese. Cover with bread top. Wrap in greased foil. Bake 15-20 minutes or until heated through. Cut into serving-size pieces.
Nutrition Facts
1 each: 543 calories, 31g fat (14g saturated fat), 298mg cholesterol, 1644mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 32g protein.
Whenever the whole family gets together for a holiday or long weekend, they request this all-in-one breakfast sandwich. I can feed everyone by stacking ham, tomato, scrambled eggs, onion and cheese inside a loaf of French bread. Then I simply pop it in the oven to warm up. —DeeDee Newton, Toronto, Ontario
Recipe Creator
