Go Back
a closed cinnamon-raisin bagel melt cut in half, with one thick seared pink ham slice, thin softened pale pear slices and melted Swiss cheese between the raisin-speckled bagel halves
Rachel Kim

Ham and Swiss Bagel Melts

A cinnamon-raisin bagel is a good match for salty ham when the filling has enough mustard to keep it from tasting like dessert. Sear the ham before assembly so the warm meat helps the Swiss melt instead of waiting for the broiler to heat a cold stack from the top down. Pear slices need only a short turn in butter to soften their edges. Keep them thin and overlap them in one layer, because a thick slippery pile makes the sandwich harder to close than the bagel’s chew already does. The raisin sweetness is built into the bread, so the spread only needs a small amount of honey.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 cinnamon-raisin bagels split
  • 4 slices fully cooked boneless ham 3 oz each and about 1/4 inch thick
  • 1 large firm pear cored and thinly sliced
  • 1 tbsp unsalted butter
  • 2 tbsp Dijon mustard
  • 1 tsp honey
  • 4 oz Swiss cheese sliced
  • 1/8 tsp black pepper

Method
 

  1. Toast bagel cut faces under the broiler for 1 to 2 minutes until lightly golden, then set aside. Stir Dijon and honey together and spread over the four top halves.
  2. Heat a large skillet over medium heat. Sear ham in two batches for 2 to 3 minutes per side until lightly browned and heated through to 165°F, then transfer to a plate.
  3. Melt butter in the skillet, add pear slices and pepper and cook for 3 to 4 minutes, turning gently, until just softened with a few browned edges.
  4. Put one warm ham slice on each bagel bottom, divide pear slices evenly over the ham and cover with Swiss. Set the filled bottoms on a sheet pan.
  5. Broil for 1 to 2 minutes until the cheese melts, watching so the bagel edges don’t scorch. Close with the mustard-spread tops and rest for 1 minute before cutting.