SCHOOL LUNCH BAGEL SANDWICH
This sandwich mixes the goodness of bagels with the crunch of dill pickles. I came up with this sandwich for my son who loves bagels and cream cheese but I felt his favorite needed something extra to really make it a lunch. This is kid-tested good, and you can alter the veggies according to what your child likes.
Provided by VeggieLovinHippie
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Spread the cream cheese on the toasted bagel. Layer the Cheddar cheese, pickle slices, carrot, and lettuce onto one half of the bagel, then top with the remaining bagel half. Cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in a lunch bag with an ice pack.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 66.8 g, Cholesterol 44.4 mg, Fat 16 g, Fiber 11.3 g, Protein 20 g, SaturatedFat 9.7 g, Sodium 1055.1 mg, Sugar 4.2 g
FRESH VEGGIE BAGEL SANDWICH
This sandwich is so healthy and fresh! Crispy veggies and tangy mustard make this meal a real treat that you won't have to feel bad about eating. This sandwich is terrific with gourmet kettle cooked potato chips!
Provided by Annie
Categories Main Dish Recipes Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 9
Steps:
- Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half. Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, then cover with the other half of the bagel.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 63.7 g, Fat 2.9 g, Fiber 5.9 g, Protein 14.3 g, SaturatedFat 0.4 g, Sodium 680.9 mg, Sugar 6.6 g
BREAKFAST BAGEL SANDWICH
I love to make these on the weekends! It's so versatile, too...you can mix & match your favorite bagels, cheeses and meats to create your own personal touch!
Provided by princesskim
Categories Breakfast
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- Place bagel in toaster and toast as desired.
- Over medium heat, fry egg in frying pan.
- Turn off heat but, leave pan on burner.
- Place meat on top of egg and then the cheese on top of the meat.
- Cover with a lid and let the heat melt the cheese.
- Butter toasted bagel.
- Place egg, meat, and cheese pile on one half of bagel and top with the other half.
- Slice in half and enjoy!
Nutrition Facts : Calories 738.3, Fat 38.7, SaturatedFat 20, Cholesterol 295.9, Sodium 1629.8, Carbohydrate 61.4, Fiber 2.4, Sugar 0.4, Protein 34.5
MINI BREAKFAST BAGEL SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Heat a griddle over medium heat.
- Melt 2 tablespoons of the butter in a nonstick skillet over medium-low heat. Mix the half-and-half, eggs and a good pinch of salt and pepper in a measuring cup. Gently pour the mixture into the skillet. Turn the heat to low, cover and wait until the eggs are set, 4 to 5 minutes.
- While the eggs cook, add the sausage patties to one half of the griddle and cook until heated through, about 2 minutes per side. Grease the other half of the griddle with the remaining 2 tablespoons butter. Add the bagels, cut-side down, and toast until golden, 1 to 2 minutes. Remove the bagels and sausage to a board.
- Roll the eggs into an omelet to fit the width of the bagels and cut into 4 pieces.
- To build, spread 1 tablespoon of chipotle mayonnaise on the bottom half of a bagel. Top with a sausage patty, 1/2 slice of the American and 1/2 slice of the pepper jack cheese. Top with a slice of the rolled omelet, a slice of tomato and a few slices of avocado. Sprinkle some of the everything seasoning over the avocado. Place the other half of the bagel on top. Assemble the other 3 sandwiches, then serve.
BAGEL SANDWICHES
Bring on the bagel, but say goodbye to the fatty cream cheese; a schmear of yogurt spread serves as a satisfying substitute.
Provided by Martha Stewart
Number Of Ingredients 9
Steps:
- Line a sieve with three layers of cheesecloth and set over a bowl. Place yogurt in center of cheesecloth; gather the corners, twisting to tighten the cloth around the yogurt; and tie with twine. Transfer to the refrigerator for at least 24 hours and up to three days.
- Remove yogurt cheese from cheesecloth and transfer to a medium bowl. Stir in salt, pepper, and basil.
- To build sandwiches, spread cheese onto cut sides of bagels. Top with tomato, red onion, baby arugula, and a drizzle of extra virgin olive oil. Close sandwiches and wrap in parchment paper or plastic wrap until ready to eat.
BABY BAGEL SANDWICHES
You could have a ham and cheese sandwich. Or you could get out the mini whole wheat bagels and have two of these Baby Bagel Sandwiches!
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 5
Steps:
- Spread bagel halves with reduced-fat cream cheese.
- Fill with remaining ingredients.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1130 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 19 g
AWESOME BREAKFAST BAGEL SANDWICH
Make and share this Awesome Breakfast Bagel Sandwich recipe from Food.com.
Provided by Chef Sylvia
Categories Breakfast
Time 5m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- First, scramble the egg and cook it in a pan.
- Now, open or slice the bagel and place lunch meat on the bottom half.
- Now when the eggs are done, place them on the meat.
- Finally, put the cheese on the egg(s).
- •(Optional) Put the sandwich in the microwave for 45 seconds to warm the other parts of the sandwich.
- ENJOY!
Nutrition Facts : Calories 538.6, Fat 17.6, SaturatedFat 7.8, Cholesterol 272.1, Sodium 1485, Carbohydrate 61.2, Fiber 2.6, Sugar 2.8, Protein 31.9
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