Ham and Gruyere Bagel with Horseradish Mayo


Prep time: 15mins  

Cooking time: 10mins  

Serves 4 


  • ¾ Cup Mayonnaise  
  • 1 Tbsp Worcestershire Sauce 
  • 1 Tbsp Horseradish Paste  
  • ½ Tbsp Dijon Mustard  
  • 8 Cornichons  
  • 2 Cups Sauerkraut 
  • 400g Ham  
  • 4 Bagels  
  • 100g Alfalfa  
  • 150g Gruyere cheese  



1. In a mixing, place the mayonnaise, Worcestershire sauce, horseradish paste and mustard. Season with salt and pepper and mix well until combined. Set aside in the fridge. 

2. Finely slice the cornichons. Drain and squeeze the excess water of the sauerkraut and set aside. 

3. Finely slice the ham. Bring a large frying pan to high heat, drizzle with olive oil and add the ham. Cook for 5 mins stirring occasionally until golden brown. Remove from pan and set aside.  

4. Slice the bagels in half and warm up the inner side of the bagel on a hot frying pan for a minute until golden.  

5. Spread a generous amount of the horseradish mayo on both sides of the bagels and add some alfalfa, sauerkraut, cornichons, ham and gruyere cheese.  

6. Blowtorch the gruyere cheese until melted and golden brown. If do not have a blowtorch, turn the oven on grill function and place the bagels on a tray on the closest shelf to the grill element. Let the cheese melt approx. 1 min. 

7. Remove from oven and serve.