Nourish PA: Open-Faced Hot Ham-and-Swiss Sandwich

For a hearty, quick breakfast or brunch dish, try these cheesy, melt-y sandwiches. Instead of pan frying the ham, the Swiss cheese and slices of ham go into the oven for a quick toast before they’re topped with an egg. Feel free to customize as you like: Omit the mustard, add a drizzle of hot sauce, or tuck in juicy slices of tomato!

Open-Faced Hot Ham-and-Swiss Sandwich

Serves 4
Prep Time Cook Time Total Time
10 min 13 min 23 min


  • 4 slices whole wheat bread, toasted
  • 1/4 cup yellow mustard, or Dijon mustard
  • 8 slices deli ham
  • 8 slices Swiss cheese
  • 1 tablespoon unsalted butter, or olive oil
  • 4 large eggs
  • Salt and pepper, to taste
  • 1 tablespoon chopped fresh parsley


  1. Preheat oven to 400°F and line a rimmed baking sheet with aluminum foil. Spread 1 tablespoon mustard over each slice of bread. Top each slice of bread, mustard-side-up, with 2 slices of ham and 2 slices of cheese. Transfer to prepared baking sheet. Bake until cheese is melted and bread is toasted, about 8-10 minutes.
  2. Meanwhile, melt butter in large nonstick skillet over medium heat. Crack eggs into skillet and fry, covered, 2-3 minutes for a runny yolk, and 3-5 minutes for a completely set yolk.
  3. Top each sandwich with a fried egg. Season with salt and pepper, to taste. Top with parsley and serve.
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