Sixty samples of fast-food sandwiches were collected randomly from various fast-food outlets in Kafrelshiekh governorate including beef patties (Egyptian Hawawshi), beef burgers and chicken shawarma sandwiches (20, each). Bacillus cereus and quality parameters were assessed in the collected samples. The incidence rates of B. cereus were 30%, 15% and 15%, with mean values 3.02 ± 2.83, 2.01 ± 1.68 and 2.52 ± 2.08 log10 cfu/g in beef patties, beef burgers and chicken shawarma sandwiches, respectively.  PCR findings confirmed 12 isolates, which were positive for the groEl B. cereus gene. Additionally, 33.33% of sandwiches that initially tested negative for bacterial isolation carried the groEl B. cereus gene. The enterotoxin genes hbl and cytK were present in 41.66% and 91.66% of the identified B. cereus isolates, respectively. Ginger essential oil (GEO) exhibited substantial antibacterial activity against B. cereus isolate at Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC), about 25% and 30%, respectively. Quality criteria including Aerobic Plate Count (APC) and chemical analysis (pH, TVBN, and TBARS) were performed on the samples. The results revealed that 30% and 10% of the examined beef patties and beef burger sandwiches, respectively, reached the unsatisfactory limit of APC stated by the Center for Food Safety (≥ 10⁵/g). In addition, a substantial positive correlation was observed between pH, TVBN, TBARS and APC values in the examined samples. Therefore, sanitary procedures should be followed when preparing ready-to-eat (RTE) meals to reduce microbial contamination and public health hazards. Moreover, incorporating spices like ginger into RTE foods could assist in minimizing the presence of Bacillus cereus and improve food quality.