Pin it I discovered this sandwich completely by accident one Tuesday morning when I grabbed the wrong seasoning jar while making breakfast. My roommate had just bought everything bagel seasoning, and instead of reaching for salt, I coated buttered bread with that perfect salty-savory blend. When the cheese melted inside and that seasoning turned golden and crispy against the heat, something clicked—this was better than any bagel I'd ever had. Now it's become my go-to when I want something that feels elevated but takes less time than ordering out.
I made these for my sister when she stopped by unannounced after a rough day at work, and watching her face light up when she bit into that seasoned crust was honestly worth more than any compliment. She asked for the recipe right there at the kitchen table, which doesn't happen often. Now she makes them every other week, and I like to think that sandwich somehow became part of her better days too.
Ingredients
- Sourdough or white sandwich bread: I learned that sourdough holds the butter and seasoning better than flimsy white bread, but white bread works if that's what you have—just press gently so the seasoning sticks.
- Sharp cheddar cheese: The sharpness cuts through all that savory seasoning without getting lost, though Swiss, provolone, or mozzarella work if you want something milder.
- Unsalted butter, softened: Soft butter spreads easily and helps the seasoning adhere, so take it out of the fridge a few minutes ahead.
- Everything bagel seasoning: This is the star—it's got sesame, poppy seeds, salt, and garlic all mixed together, so you're basically getting a full seasoning profile in one shake.
Instructions
- Butter and season the bread:
- Lay your bread slices out and spread softened butter thinly on one side of each—you want enough to make the seasoning stick, but not so much that it pools. Sprinkle the everything bagel seasoning generously on the buttered sides and press gently so it actually adheres rather than falling off into the pan.
- Build your sandwiches:
- Flip two buttered-but-unseasoned slices over and layer two slices of cheese on each, then top with the remaining bread with the seasoned side facing outward. This way, both sides of your sandwich get that gorgeous crust.
- Heat your skillet:
- Set a large nonstick skillet to medium heat and let it warm up for a minute or so—you want it hot enough to create a golden crust but not so aggressive that the bread burns before the cheese melts.
- Cook until golden:
- Place your sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with your spatula every so often. You're looking for that deep golden-brown crust and the cheese should be visibly melted and oozing slightly at the edges.
- Rest and serve:
- Slide them onto a plate and let them cool for just a minute—this helps everything set so the cheese doesn't spill out when you bite in. Slice diagonally if you're feeling fancy, then eat while it's still warm.
Pin it There's something about serving a sandwich that looks this good that makes people slow down and actually taste what they're eating instead of just scarfing it down. My friend Sarah described it as the first time a grilled cheese felt like a meal instead of a snack, and I think that's exactly what the everything bagel seasoning does—it elevates something simple into something memorable.
Variations Worth Trying
Once you nail the basic version, it's fun to play around with what goes inside. I've added thin slices of tomato, caramelized onions, crispy bacon, and even fresh basil without changing the core sandwich at all. The seasoning is strong enough to hold its own against bolder fillings, so you can't really go wrong experimenting.
Pairing and Serving Ideas
This sandwich is honestly perfect on its own, but it shines alongside something cool or acidic—I almost always pour a bowl of tomato soup or make a simple green salad with lemon dressing to go with it. The richness of the cheese and butter needs that kind of counterbalance to feel balanced rather than heavy.
Storage and Make-Ahead Tips
These are best eaten fresh, so make them just before you want to eat them. If you're meal prepping, you can butter and season the bread the night before and store it in the fridge, then assemble and cook when you're ready.
- Leftovers will keep in the fridge for a day, though reheating in the toaster oven gives you better results than the microwave.
- You can season a whole loaf of bread at once and use it throughout the week for quick lunches.
- Double-check your everything bagel seasoning for allergens since sesame and poppy seeds aren't always obvious on packaging.
Pin it This sandwich taught me that sometimes the best recipe improvements come from happy accidents and that seasoning really does matter. Make it today and see what I mean.
Recipe FAQ
- → What type of bread works best?
Sourdough or white sandwich bread are ideal for their texture and ability to crisp well with the seasoning.
- → Can I use cheeses other than cheddar?
Yes, Swiss, provolone, or mozzarella work well if you prefer milder or creamier melting cheese.
- → How do I get the seasoning to stick to the bread?
Spread softened butter evenly on the bread before sprinkling the everything bagel seasoning to help it adhere properly.
- → What cooking method yields the best results?
Using a nonstick skillet over medium heat, cook each side 3–4 minutes pressing gently until golden and cheese melts.
- → Are there suggested additions for extra flavor?
Add thinly sliced tomatoes or caramelized onions between the cheese layers for enhanced taste and texture.