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Ham, egg and cheese on fresh flatbread

Fresh-baked Greek yogurt flatbread, split and filled with ham, egg and melted American cheese. I start this sandwich with the bread.

By Jared Veldheer

Published · Updated

Servings
6 sandwiches; the full bread batch makes 24 sandwich pairs
Total time
About 2 hours, including resting and cooling the bread
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Fresh-baked flatbread cut into squares, with gloved hands holding a split piece to show the crumb.
Fresh-baked flatbread, ready for ham, eggs and cheese.

Fresh bread makes the sandwich

Ham, egg and cheese. It's not rocket science. But make the bread in a sheet pan and you've entered meal prep territory. Now you can put together a whole batch of sandwiches, wrap them and put them in the freezer for a busy week.

I make the flatbread with Sunrise Flour Mill white flour and Greek yogurt. The yogurt brings protein, and the bread comes out soft and fluffy without yeast or kneading. The mixing is easy. The hard part is leaving it alone until it is completely cool. Cut into it warm and you'll shred the bread.

Keep it simple, or change the top

I keep it pretty simple for the kids. At home, you can go with everything bagel seasoning, za'atar, or rosemary, olive oil and flaky sea salt for a little cheater focaccia. Same dough. Plenty of ways to make it your own.

The full pan makes 24 sandwich pairs. The card has filling for six, plus the amounts for filling the whole pan if you want to get ahead. You can also freeze the extra bread on its own.

Kitchen video

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Home recipe

Ham, egg and cheese on fresh flatbread

The Lunch Lady · Jared Veldheer

Servings
6 sandwiches; the full bread batch makes 24 sandwich pairs
Prep time
About 25 minutes
Cook time
About 40 minutes
Total time
About 2 hours, including resting and cooling the bread

Equipment: 18×13-inch rimmed baking sheet, stand mixer, serrated knife, skillet.

Ingredients

Check off ingredients as you go.

Flatbread

Filling for six sandwiches

Instructions

Flatbread

Weigh the yogurt. You need 1,335 g, which is more than one 40 oz tub. For a half batch in a 9×13-inch pan, halve the weights and use 75 g beaten whole egg. Start checking the smaller batch earlier.

  1. Let the yogurt lose its refrigerator chill, to about 60°F.
  2. Heat the oven to 325°F convection. Use 350°F for a conventional oven. Line and oil the pan.
  3. Whisk flour, baking powder, baking soda and salt together. Separately whisk yogurt, egg, oil and honey.
  4. Mix with the flat beater on low just until no dry flour remains, about two minutes. Scrape the bowl halfway through. You can also fold it together by hand in a large bowl.
  5. Cover and rest 20 minutes. Spread evenly in the pan with oiled hands, smoothing the top gently. Brush with oil. If using everything bagel seasoning, za'atar or chopped rosemary, sprinkle it lightly over the top now.
  6. Bake about 25 minutes, rotating halfway through if the oven browns unevenly. Check around 20 minutes. The center should reach 205°F; if the top darkens first, tent it with foil and continue.
  7. Brush with oil or melted butter and add a little flaky salt, going lightly if your topping already contains salt. Tent loosely for 10 minutes, then transfer to a rack to cool uncovered.
  8. Let the bread cool completely so it slices without tearing. Cut into 24 squares, six along the long side and four along the short side. Split each square horizontally with a serrated knife, keeping its top and bottom together. Freeze extra pairs in a sealed bag with parchment between them.

Filling for six sandwiches

  1. Cook and season the eggs in a skillet until set, reaching 160°F. Shape them to fit the bread.
  2. Warm the ham in the skillet.
  3. Build each sandwich with bread, egg, ham and cheese. Briefly cover in a warm skillet if needed to melt the cheese, then serve.
  4. Serve with cut melon and yogurt if you like.

Recipe notes

  • For a half batch of bread, use a 9×13-inch pan, halve the weights and use 75 g beaten egg. Start checking it earlier.
  • To fill all 24 sandwiches, use 24 eggs, 3 lb sliced ham and 24 slices of cheese. For the eggs, whisk, season and pour into a well-oiled 18×13-inch rimmed pan. Bake at 350°F until just set and 160°F in the center, beginning checks at 15 minutes. Cut to fit the bread.
  • For freezer sandwiches, refrigerate the cooked eggs and ham until cool before assembling with the cooled bread and cheese. Wrap each sandwich in parchment or foil and place in a freezer bag. Cool fillings keep steam from making the bread soggy.
  • To reheat, thaw a sandwich in the refrigerator overnight. Remove all wrapping, cover with a fresh damp paper towel and microwave in 30-second intervals, turning it over partway through, until the center reaches 165°F. Let it stand briefly before eating.
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