Canadian Bacon Bagel Sandwiches Recipes

CANADIAN BACON BAGEL SANDWICHES

Steps:

• Heat contact grill or panini maker for 5 minutes. Spread 1 teaspoon mustard on cut sides of each bagel. On bagel bottoms, place 1 slice Canadian bacon, 1 slice tomato, 1/4 cup spinach and 1 slice cheese. Cover with bagel tops.
• Place sandwiches on grill. Close grill, pressing down lightly; cook 2 to 3 minutes or until sandwiches are hot and cheese is melted. Serve immediately.

CANADIAN BACON, BAGEL, AND GREEN PEPPER SANDWICHES

Steps:

• Preheat oven to about 425 degrees.
• Butter each split bagel.
• Place bagels butter side up on cookie sheet
• Let warm up/toast for 5 minutes or so.
• Remove sheet from oven once toasty.
• Put cheese slice/portion on one side of each bagel.
• Put green pepper ring on top.
• Put mushroom slices/pieces inside ring.
• Sprinkle with paprika.
• On other side of bagel, put Canadian bacon.
• Increase oven heat to broil.
• Place sheet under broiler and watch carefully.
• Once cheese browns and/or ham curls, remove.
• Place one side on top of the other, let rest and enjoy.

BAKED-EGG AND CANADIAN BACON SANDWICHES

Steps:

• Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
• Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
• Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.