As a kid, I always hated cream cheese. It wasn't until college that I discovered how delicious it truly is. Since then, I have always had a go-to order at bagel shops: a toasted bagel topped with veggie cream cheese and as many other vegetables as I can pile on. This is a recreation of that favorite sandwich. I love it with cucumbers, sprouts, and tomatoes. Avocado, lettuce, and red onion are also great additions.
6sesame bagels or any variety, use wheat/gluten-free, if needed
6oz. vegetable cream cheeselight or regular
1/2cucumberpeeled and thinly sliced
1pkg. alfalfa sproutsor use 1 avocado, sliced
1tomatothinly sliced (optional)
Instructions
Slice the bagels in half and toast them lightly. Spread about 2 Tbsp. cream cheese on half of each bagel, and top it with a layer of cucumbers, sprouts (or avocado), and tomato (optional).
Press the bagel halves back together, and gently slice the sandwiches in half. (Wrap the sandwiches tightly in foil if you are taking them to a picnic and keep them cool.)
Notes
Make Your Own Bagels: Want to experiment with making your own bagels? Check out our recipe for Whole Wheat Bagels!Do Ahead or Delegate: Slice the bagels, peel and slice the cucumber, slice the tomato if using, or fully assemble, wrap, and refrigerate the sandwiches.Scramble Flavor Booster: Add a few capers to each sandwich.Tip: Alfalfa sprouts, young seedlings of the alfalfa plant, not only add a bit of crunch to sandwiches and salads, but they are also really good for you! They're a great source of fiber and vitamins B and K.Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!