Garlic Butter Pork & Mushroom Bagel Melt

This Garlic Butter Pork & Mushroom Bagel Melt is a warm, comforting sandwich made with tender pork loin, sautéed mushrooms and onions, and melty Velveeta cheese, all tucked into a buttery toasted bagel. It’s easy to eat, deeply satisfying, and perfect for a quiet supper at home.

This sandwich is especially ideal when you want something hearty but soft and gentle, without sacrificing flavor.

Why This Is My Favorite

This sandwich is one of my favorites because it’s simple, comforting, and thoughtful. It uses everyday ingredients, comes together quickly, and can be adjusted easily depending on who you’re cooking for.

The tender pork, soft mushrooms, and melted cheese make it easy to eat without giving up flavor — and that matters to me. It’s the kind of meal that feels like care on a plate, made quietly at home, without fuss or show.

Some recipes are about impressing people.
This one is about feeding the people you love well.

Substitution Ideas

• Meat: Boneless pork chops or thin-sliced chicken breast can be used in place of pork loin.
• Cheese: American cheese slices work similarly to Velveeta. Provolone or Swiss can be used if you prefer a firmer melt.
• Bagel: Plain, onion, or garlic bagels all work well. If you need something softer, a brioche bun is a good alternative.
• Mushrooms: Any variety works — white button, cremini, or baby bellas are all great choices.
• Broth: Water works just fine if you don’t have broth on hand.

FAQs

Can I use pork chops instead of pork loin?
Yes. Boneless pork chops work well, but be sure to slice them very thin and simmer them briefly with a little broth or water so they stay soft and easy to eat.

Is Velveeta the best cheese for this sandwich?
For a smooth, creamy melt, yes. Velveeta melts evenly and helps keep the filling soft. Other cheeses can be used, but they won’t melt quite as gently.

Can this sandwich be made open-faced?
Absolutely. Serving it open-faced makes it easier to eat and keeps the bagel from feeling too heavy.

Can I make the pork mixture ahead of time?
Yes. The pork, mushrooms, and onions can be made earlier in the day and reheated gently with a splash of broth before assembling the sandwich.

Make-Ahead Tips

• The pork, mushroom, and onion mixture can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator.
• When ready to use, reheat the filling gently in a skillet over low heat with a small splash of broth or water to keep it soft and moist.
• Toast the bagels and melt the cheese just before serving for the best texture.
• Leftover filling reheats well and can be used the next day for another sandwich or served over mashed potatoes or rice.

Storage & Reheating Tips

Storage

• Store leftover pork, mushroom, and onion filling in an airtight container in the refrigerator for up to 3 days.
• Keep the filling separate from the bagels to prevent sogginess.
• If already assembled, store sandwiches wrapped loosely and reheat gently to avoid drying out.

Reheating

• Stovetop (Best Method):
  Reheat the filling in a skillet over low heat with a splash of broth or water, stirring occasionally until warmed through.
• Oven:
  Assemble the sandwich and reheat at 350°F for 5–7 minutes, just until warm and the cheese melts again.
• Microwave (Quick Option):
  Reheat the filling in short intervals (30–45 seconds), stirring between rounds. Add a small splash of liquid if needed.

Helpful Tip

Avoid reheating on high heat — gentle warmth keeps the pork tender and the sandwich easy to eat.

Jana Rae

Garlic Butter Pork & Mushroom Bagel Melt

A soft, savory pork bagel sandwich with mushrooms, onions, and melty Velveeta cheese. A comforting, easy-to-eat supper made with simple ingredients.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 sandwiches

Course: dinner, sandwiches

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

For the Pork & Mushroom Filling

• 680 g boneless pork loin 1½ lb
• 28 g butter or 30 ml oil 2 tbsp
• 200 g onion thinly sliced (1 large)
• 300 g mushrooms sliced (about 4 cups)
• 180 ml broth or water ¾ cup
• 3 g garlic powder 1 tsp
• 3 g onion powder 1 tsp
• Salt and pepper to taste

For the Bagels

• 4 bagels about 100–115 g each, depending on brand
• 56 g butter melted (4 tbsp)
• 1 g garlic powder ½ tsp
• 1 g onion powder ½ tsp

For Topping

• 170 –225 g Velveeta cheese sliced (8–10 slices, to preference)

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Method

 

1. Slice the pork loin into ½–¾ inch thick pieces. Season both sides with salt, pepper, garlic powder, and onion powder. Heat butter or oil in a large skillet over medium heat. Sear the pork until golden on both sides and fully cooked. Remove from the pan and let rest.
2. In the same skillet, add the sliced onion and cook until softened and lightly golden. Add the mushrooms and cook until tender and lightly browned.
3. Slice the rested pork very thin, cutting against the grain, then give it a light chop for smaller, easy-to-eat pieces. Return the pork to the skillet with the mushrooms and onions. Add the broth or water, cover, and simmer on low for 5–7 minutes, until the mixture is soft and scoopable.
4. Preheat oven to 375°F (190°C). Brush bagel halves with melted butter and sprinkle lightly with garlic powder and onion powder. Bake for 8–10 minutes, just until lightly golden. Do not over-toast.
5. Place the bottom half of each bagel on a baking sheet. Spoon the pork and mushroom mixture evenly over each one. Top with Velveeta slices. Return to the oven for 3–5 minutes, until the cheese is fully melted.
6. Remove from the oven and gently place the top bagel halves on. Serve warm.

Notes

• Slice the pork thin and against the grain for the most tender, easy-to-eat texture.
• Simmering the pork briefly with broth or water helps keep the filling soft and scoopable.
• Avoid over-toasting the bagels, especially if serving this sandwich open-faced or to someone who prefers a softer bite.
• Velveeta melts smoothly and blends into the filling, making the sandwich extra comforting and easy to eat.
• If the filling looks dry while reheating, add a small splash of broth or water and warm gently.
• This sandwich is best served fresh, but the pork and mushroom mixture reheats very well for leftovers.

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