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Raisin Bagel Stackers Recipe
Raisin Bagel Stackers Recipe photo by Taste of Home
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Raisin Bagel Stackers Recipe

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4.5 2 3
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"This stacked sandwich began by accident when I ran out of bread and replaced it with a bagel," admits Cynthia DeKett of Lyndonville, Vermont. "You can easily change the fixings to meet your personal tastes. My husband prefers it with less meat, a slice of Vidalia onion and no cream cheese. We both think the raisin bagel add the perfect touch of sweetness."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings

Ingredients

  • 2 cinnamon raisin bagels (3-1/2 inches), split
  • 4 teaspoons reduced-fat cream cheese
  • 4 lettuce leaves
  • 1/4 pound shaved deli smoked turkey
  • 2 fresh dill sprigs
  • 2 green onions, sliced
  • 2 slices (1/2 ounce each) reduced-fat Swiss cheese
  • 4 thin tomato slices
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons reduced-fat mayonnaise

Nutritional Facts

1 each: 321 calories, 5g fat (2g saturated fat), 32mg cholesterol, 1029mg sodium, 46g carbohydrate (0g sugars, 3g fiber), 22g protein Diabetic Exchanges: 3 starch, 2 lean meat.

Directions

  1. Lightly toast bagels; spread cream cheese on bottom halves. Layer with the lettuce, turkey, dill, onions, cheese and tomato. Sprinkle with salt and pepper. Spread mayonnaise on top halves of bagels; place over tomato. Yield: 2 servings.
Originally published as Raisin Bagel Stackers in Light & Tasty February/March 2002, p15


Reviews for Raisin Bagel Stackers

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
allharrymama 246352
Reviewed Mar. 31, 2016

"Just made these again this week. I love using a cinnamon raisin bagel as the bread in this sandwich. I wasn't sure what my husband would think of this, but he likes it. When I can't get fresh dill, which is best, of course, I sprinkle dill weed in the cream cheese."

MY REVIEW
ConnieK 76281
Reviewed Sep. 26, 2013

"Very good. Love the combination of flavors. Definitely a keeper. Thanks for sharing the recipe Cynthia."

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