MY SISTER and I developed this sandwich one day when we had some spicey everything bagels left over. I have often served it to my friends as a casual lunch. The total lack of fussiness for the sandwich allows me to spend quality time with our guests. --Caroline Munoz, Austin, Minnesota
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 bagels, split
- 2 lettuce leaves
- 1 medium ripe avocado, peeled and sliced
- 2 large slices tomato
- 1 slice sweet onion, separated into rings
- Salt and pepper to taste
- In a small bowl, combine mayonnaise and mustard; spread over cut sides of bagels. On bagel bottoms, layer lettuce, avocado, tomato and onion. Sprinkle with salt and pepper. Replace bagel tops. Yield: 2 servings.
Originally published as Hearty Veggie Sandwiches in Reminisce August/September 2007, p50
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Reviewed Jul. 2, 2009
"I work in a bagel shop. To save on calories we hollow out the inside of the bagel before making a sandwich. Still tastes great...less carbs!"