Prep 5 mins
Cook 2 mins
This is a recipe I came up with quite a few years back. Whether it's an 'original' recipe of mine or not I honestly couldn't say because I've never tried to look this one up. HOWEVER, I will say that the idea for this recipe was inspired by the traditional Jewish bagel-and-cream cheese with lox staple. The great thing about this recipe is that you can really fix it however you like, using ingredients you have on hand and experimentation is always a good thing! This is my version of this sangwich, though, that I love making whenever I want a nice snack.
- 1 bagel, it can be plain 'everything', cheese, jalepeno, asiago, whatever you like that's good and fresh at y
- 2 tablespoons cream cheese, could use a variety of different cheeses including neufchatel, low fat, whipped or 2 tablespoons flavored cream cheese, if you'd like
- 1⁄2 teaspoon garlic salt, for this recipe I use garlic salt, the amount can and will vary, depending on your preferences
- 1 -2 slice of thinly sliced turkey, the original recipe uses mesquite-smoked turkey, but the recipe is just as tasty with oven roasted
- Okay, so - firstly, grab your bagel and slice it in half using a good, sharp knife.
- Lay the bagel out on a paper towel/napkin/paper plate.
- With a butter knife, spread about a tablespoon of cream cheese on each half of the bagel. Don't just spread cream cheese on one side! Spread it evenly on both halves so that the sandwich will hold together nicely.
- Sprinkle a bit of your seasoning on each half of the sandwich.
- Select a couple of slices of your turkey and place them on one half of the sliced bagel and then place the other half of the bagel atop the other half. Give it a bit of a gentle press to help the sangwich stay together.
- Enjoy! :D.