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Ham and Cheese Breakfast Baguette

Ham and Cheese Breakfast Baguette- Marrying common ingredients of breakfast and lunch for a French inspired sandwich.

July 11, 2022 by Nicole Collins

The travel bug has bitten me big time.

I’m starting to get a little antsy. But, traveling is just not as easy for me as it once was.

Primarily because of a handsome gentleman named Bisco Davis.

I used to jet set all about, leave the pups at home, and have visitors come hang out with them a couple times a day to feed them and let them out. It was perfect because the pups got extra love and attention from granny, and I got to travel wherever I wanted for as long as I wanted. Of course, I missed them. And of course, I felt bad leaving them alone at nighttime. But, it worked for us.

But, thanks to my overly protective, super aggressive puppy; I can’t just have someone waltz in and out of the house anymore.

At least, not if I want them to leave in one piece.

So, I’ve put any travel aspirations aside (which was easy during the peak of Covid). But, now I’m jonesing big time for a trip to France.

Until I can logistically figure out how to travel the world again, I’ll have to settle for travelling through food. And, that’s what we’re doing today.

Today, we’re making a Ham and Cheese Breakfast Baguette!

This sandwich is so simple, but it packs sooo much flavor. I’ve been eating these on repeat lately, because I just can’t get enough! We’re basically mixing and matching traditional breakfast and lunch ingredients, then giving them a slight flair of French ooo-la-la. It really is the perfect sandwich.

So, let’s do this!

Let’s start with the bread. We’re going with a simple French baguette for this recipe. I’m going through a MAJOR baguette phase right now, and I’m not going to apologize for it! I basically have 2 loaves of baguette on hand at all times these days. I like playing on the rustic vibes a baguette brings to the party, so I like to tear the whole baguette into 4 equal hunks, then slice the bread down the center to make it sandwich ready. We’ll drizzle both sides of the sandwich with a little olive oil, then toss it in the oven for a couple of minutes to start getting golden and toasty.

While the bread is in the oven, we can whip up our sauce. You guys know how I feel about mayonnaise and eggs together in a non-egg salad type of sandwich. But, add a little mustard to the party, and the game is changed! I’m completely obsessed with my mustard aioli, and you’ve seen it here a few different ways before. It’s as simple as mixing some mayo, some stone ground mustard, some garlic powder, and some black pepper together. And that’s it…mustard aioli!

After the bread has had a few mins to toast in the oven, we’re going to schmear the bottom buns with some of our aioli, layer on some deli ham and shredded fontina cheese, then pop everything back in the oven for the bread to finish toasting and the cheese to get nice and melty.

Round 2 in the oven is the perfect time to whip up our eggs. We’re going to do a simple scrambled egg that’s seasoned with salt, pepper, and dried minced onion. And, we’ll cook the eggs until they’re just set. Fast and easy!

Once the eggs are cooked and the sammie is toasted, it’s time to finish assembly! We’re going to layer those eggs on top of the melty ham and cheese. Then, we’ll top that whole situation with some fresh arugula. And, we’ll schmear the top bread pieces with the rest of our mustard aioli. Close the sandwich, and get ready to make your tastebuds smile!

This sandwich…WOW. The baguette is naturally rich and buttery. The ham and cheese are warm and savory. The scrambled eggs are soft and creamy. The peppery arugula adds a nice fresh crunch while adding a little kick of spiciness. Then, that aioli balances out all of the richness with the vinegary tang of the mustard. It’s flavorful. It’s colorful. It’s comforting. And, it makes me feel like I’m on vacation in the French Riviera. It’s the most delicious sandwich!

Alrighty, folks. I love that food can transport us to far and away places when we can’t physically get there ourselves. So, where should we go next?

I can’t wait to hear what you guys think of this one. Let’s eat!


Breakfast Ham and Cheese Baguette

Serves: 4 Print


For the Mustard Aioli:

  • ¼ cup mayonnaise

  • 2 tsp stone ground mustard

  • 1/8 tsp garlic powder

  • pepper, to taste

For the Sandwich:

  • 1 baguette, torn into even 4 pieces

  • Olive oil, for drizzling

  • 6 oz deli ham

  • ½ cup fontina cheese, shredded

  • ½ tbsp unsalted butter

  • 4 eggs

  • ½ tbsp milk or heavy cream

  • ½ tsp dried minced onion

  • ¼ tsp salt

  • 1/8 tsp pepper

  • 1 cup arugula


  1. Make the Mustard Aioli: To a small mixing bowl, add mayonnaise, mustard, garlic powder, and a pinch of pepper. Stir well to combine. Set aside.

  2. Prepare the baguette: Preheat oven to 400 degrees. Slice each baguette piece in half lengthwise. Arrange baguette slices, cut side up on a baking sheet. Drizzle lightly with olive oil, and bake in the oven for 5-6 minutes until lightly toasted. Spread ½ tbsp mustard aioli on the bottom halves of baguette. Top each bottom baguette with 1.5 oz deli ham and 2 tbsp shredded cheese. Place back in the oven for another 4-5 mins until the cheese is melted, and the top baguette halves are lightly golden.

  3. Meanwhile, scramble the eggs: Add eggs, milk, minced onion, salt, and 1/8 tsp pepper to a mixing bowl. Whisk well to break up the egg. Heat butter in a medium skillet over medium heat. When the butter starts to foam, add egg mixture. Use a spatula to constantly move the eggs around the pan until they start to set, pushing the eggs in towards the center from the sides. Once the eggs look mostly set and not runny, remove from heat.

  4. Divide eggs evenly between the sandwiches, and top the ham and cheese with egg. Top eggs each with ¼ cup arugula. Spread remaining aioli on the top halves of the baguette, and close the sandwich. Enjoy!

Recipe notes:

*I like to use a black forest deli ham for this sandwich, but I think a honey ham would be really nice here too.

*These sandwiches are best served fresh. You can prep the aioli in advance though to have one component ready to go if you’re looking for a make ahead option.


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