And as soon as I saw it -- photos from 2008 and all -- I knew I had to make it.
With some modifications, of course.
The original recipes calls for a scallion cream cheese, only I'm not really a fan of scallion cream cheese. I am, on the other hand, a huge fan of vegetable cream cheese. So the swap was a no-brainer. The original recipe calls for sprouts and raw red onion, neither of which I'm a fan. So I just omitted them completely. And finally, she included some lettuce on her sandwich, but I was out and since there were already cucumbers and tomatoes on the sandwich, I didn't think it would suffer if I omitted the lettuce. It didn't.
But I think the true testament to this sandwich is my husband's comment when he saw me put it together: "There's an $8 sandwich."
So go ahead and treat yourself to an $8 sandwich ... in the comfort of your own home.
Veggie & Cheese Bagel Sandwich
Recipe modified from The Pioneer Woman
- Vegetable Cream Cheese
- Tomato, thinly sliced
- Cucumber, thinly sliced
- 1/4 Avocado, mashed with salt
- 1 whole Bagel (I like onion or sun-dried tomato)
- 2 slices Muenster Cheese
- 1 slice Cheddar Cheese
- Slice bagel in half, then slice each half open. Spread the cream cheese generously on both sides of the bagel.
- Slice the tomatoes and cucumbers thinly.
- On the bottom halves of the bagel, layer the cucumbers and tomatoes on top of the cream cheese. Next layer the cheese: muenster, cheddar, muenster. On the other half of the bagel spread the avocados right along the cream cheese.
- Put the whole thing together and Presto! The perfect summertime sandwich awaits!
- Warning: Do not eat in front of anyone you're trying to make a good first impression. While delicious, it's not the easiest sandwich to eat.
Tip: I mashed the remaining 1/4 avocado with some salt and used it as a spread on Garden Vegetable crackers from Archer Farms. Delicious!