Raisin Bagel Stackers

Name: Raisin Bagel Stackers
Prep time: 10 min
Total time: 10 min
Yield: 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

"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."

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

Directions

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.

Nutrition Facts

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

Originally published as Raisin Bagel Stackers in Light & Tasty February/March 2002

Reviews

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allharrymama

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.
ConnieK

Sep 26, 2013

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