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Garlic butter bagel sandwich filled with tender pork, sautéed mushrooms and onions, and melted Velveeta cheese
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
Cook Time 25 minutes
Total Time 40 minutes
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)

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.