Garden veggie bagel sandwiches
Bagels thick with chive cream cheese and everything seasoning, piled with cucumber, carrots, red onion and spinach, a crunchy vegetarian lunch like the deli makes.
- 10 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $2.12 a serving
- 500 calories
- Vegetarian
Dolly says: It’s ready in 10 minutes, start to finish.
Ingredients
For 2 servings.
- 4 oz cream cheese, softened
- 1 tbsp chives, chopped
- 1 tsp everything bagel seasoning
- 1 mini cucumber, thinly sliced
- 2 slices red onions, very thin
- 2 bagels, split
- 1 cup baby spinach
- ¼ cup shredded carrots
Each serving has about 500 calories, 15 g protein, 62 g carbs and 22 g fat, and costs about $2.12 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chives? Green onions work.
- No red onions? White onions or yellow onions work.
- No baby spinach? Kale or arugula works.
- No shredded carrots? Carrots work.
Steps
Tap an underlined word for a quick explanation.
the cream cheese with the chives and everything seasoning until smooth.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the cucumber and onion, then the cucumber dry on a paper towel.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Cucumbers are mostly water. Ten seconds on a paper towel is the difference between crisp and soggy.Spread the cream cheese thickly over the cut sides of every bagel half.
Layer the spinach, cucumber, carrots and onion on the bottom halves and close them up.
Cut each bagel in half and wrap it tightly in plastic wrap.
Dolly’s tip: Made the night before, they hold until lunch with an ice pack. Eat them within a day.
Plan this in Dollop, and get the grocery list
Dollop plans your lunches along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
