Serve with Salt & Vinegar Lay's Chips
Now I love the monstrosity you made but I generally have to stick with lighter fare. I have this one a couple times a week, In the summer when we have super fresh produce it's drool producing. Even my meat eater boys and ENFJ man scarf this down. It's a slight variation of Pioneer Woman's recipe.
Veggie and Cheese Bagel
½ blocks Of Cream Cheese (gotta be the block, not whipped)
2 whole (to 3) Green Onions
Radish
Tomatoes
Cucumbers
Carrot shreds
Avocado
Red Onion
Celery stalk
1 whole Everything Bagel (or Any Kind Of Bagel)
Alfalfa Sprouts (I usually omit this)
1 Or 2 Slices Of Muenster Cheese
Slice Of Cheddar Cheese
Lettuce
Place ½ a block of cream cheese on a plate and mash it a bit with a fork. Process 2 green onions and a stalk of celery and maybe a bit of radish till fine and mix them with the cream cheese until thoroughly combined.
Slice all veggies (tomatoes, cucumbers, avocados, red onions) thinly.
Slice bagel in half. Toast. Cool. Spread the cream cheese generously on both sides of the bagel.
Layer the vegetables. First the carrot shreds and the avocados right along the cream cheese to help them stay put. Next the alfalfa sprouts and then one slice of each kind of cheese. On the other half of the bagel arrange the cucumber slices in a circle.
Sprinkle the cucumbers with a pinch of salt if you would like.
Next lay the onion slices on top of the cucumbers, then the tomatoes, followed by a slice of lettuce, and if you’re feeling naughty, another slice of Muenster cheese (use all the cheese called for).
Put the whole thing together and Voila! A cool, crisp, and deliciously fabulous Veggie and Cheese Bagel Sandwich.
