Baked Ham and Cheese Sandwich Pockets
Golden pockets of freshly baked bread, stuffed with ham and two cheeses, then brushed with butter and sprinkled with everything bagel seasoning! Served warm and gooey, with a savory mayo dip on the side, these make an excellent addition to any party or game day spread! Of course, they’re great for dinner too!
This is a sponsored post on behalf of Rhodes Bake-N-Serv™. All opinions are mine.
These delicious sandwich pockets pack so much flavor! The bread is golden and crisp on the outside, and warm and chewy on the inside. The way freshly baked bread should be. But the best part is the fact that the warm pockets are stuffed with smoky ham and two cheeses, and studded with crunchy everything bagel seasoning. The sandwiches are warm, savory, and cheesy, and it’s impossible to eat just one.
- What type of bread should you use for these sandwich pockets? I used one loaf of Rhodes Bake-N-Serv™Thaw, Rise & Bake White Bread. I divided the 1-pound loaf into 8 equal pieces, so I could make 8 sandwich pockets. I love Rhodes frozen white bread because it delivers the aroma, flavor, and texture of homemade yeast bread – without all the work or waiting/rising time! And since Rhodes flash freezes all of their dough, there are no preservatives.
- Want to make more sandwich pockets for a big gathering? Easy breezy! Simply double the recipe and use 2 loaves of bread (and double the filling ingredients). Rhodes white bread comes in packages of 3 and 5 loaves, so you can make as many sandwiches as you need. Your friends and family will love these warm, chewy, freshly baked sandwiches all year long!
- What type of ham should you use? Use your favorite ham variety! I used Black Forest ham because that’s my favorite, but any deli ham works. And, this is a great recipe for leftover baked ham too!
- What type of cheese should you use? I like the combination of two cheeses in these sandwiches – I used cheddar because it’s sharp, and Swiss because it’s stretchy. That said, you can stuff these sandwiches with any cheese you want, from mozzarella, to Colby, to Havarti, to pepper jack.
- The everything bagel seasoning adds great flavor! I love the flavor and crunch of everything bagel seasoning, a savory medley of garlic, sesame seeds, onion, and salt. If you don’t have the seasoning, don’t fret, you can leave it off. You can also coat the sandwiches with minced garlic, minced onion, and white/black sesame seeds.
- These sandwiches are super versatile! I used ham and cheese in the filling, but you can make any sandwich variety you want. Turkey and cheddar would be fabulous, as would roast beef and provolone, or pepperoni and mozzarella. For a vegetarian version, stuff the pockets with sautéed mushrooms and parmesan cheese.
The dip is optional, but I highly recommend it. The dip for these pockets is a creamy, tangy blend of mayonnaise, Dijon mustard, and paprika, and it’s the perfect partner for the smoky ham and gooey cheese. You certainly don’t need a dip on the side, but it’s a fun addition!
Can you make these sandwich pockets in advance? Absolutely! Simply assemble the sandwiches as instructed (including brushing with butter and topping with everything bagel seasoning) and refrigerate for up to 24 hours before baking. Pull the pockets from the refrigerator 30 minutes before baking and bake as instructed.
Don’t fret if some of the cheese oozes out during baking! It’s OK if you don’t completely seal these pockets. I mean, do your best to seal them, but don’t worry if some of the cheese melts out of the pockets during baking. The cheese on the baking sheet is delicious (and actually my favorite part!).
What should you serve with your sandwich pockets? If you’re serving these sandwiches as part of a party spread, I recommend adding Sweet and Smoky Baked Chicken Wings, potato salad, cole slaw, and sun-dried tomato hummus. If you’re serving them for dinner, simply add a mixed green salad on the side!
How to store leftover sandwich pockets. Store leftover sandwiches in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat the sandwiches, place them on a baking sheet and reheat in a 300-degree oven until warm all the way through.
Baked Ham and Cheese Sandwich Pockets
Ingredients
For the Sandwich Pockets
- 1 loaf frozen bread dough, thawed according to the package directions, I used Rhodes Bake-N-Serv™Thaw, Rise & Bake White Bread
- 4 ounces deli ham, chopped (about 1 cup)
- 2 ounces diced or shredded cheddar cheese, about 1/2 cup
- 2 ounces diced or shredded Swiss cheese, (about 1/2 cup)
- 2 tablespoons melted butter
- 2 tablespoons everything bagel seasoning
For the Mayo Dip
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil.
- Divide the dough into 8 equal pieces and flatten each piece into a 4-inch circle.
- Place an equal amount of ham and both cheeses on the center of each circle. Pull up the edges of the dough, as if making a pouch, and pinch them together, sealing the dough “ball” completely.
- Arrange the dough balls on the prepared pan, seem-side down. Brush the tops and sides of the rolls with the butter. Sprinkle with the everything bagel seasoning.
- Bake for 20 to 25 minutes, until the sandwiches are puffed up and golden brown.
- To make the dip, combine the mayonnaise, mustard, and paprika and mix well. Serve the sandwiches warm or room temperature, with the dip on the side for dunking.
- Store leftovers in an airtight container for up to 3 days.