Smoked Salmon Bagel Sandwich
A sesame bagel piled with smoked salmon, cream cheese, and fresh spinach, sliced in half for a satisfying handheld breakfast.
A good bagel sandwich comes down to spreading the cream cheese all the way to the edges so every bite gets some, rather than letting it pool in the middle. Fresh spinach adds a little crunch and color without competing with the salmon. Toasting the bagel just enough to warm it through keeps the filling from turning the bread soggy.
Ingredients
Method
Tap a number to mark a step doneToast the split bagels lightly, just enough to warm and crisp the cut sides without drying them out.
Spread the softened cream cheese generously over both halves of each bagel, all the way to the edges.
Layer the smoked salmon evenly over the bottom half of each bagel, covering it from edge to edge.
Add a layer of fresh spinach and a few slices of red onion over the salmon on each bagel.
Scatter the capers over the top and finish with a crack of black pepper before closing the sandwich.
Close each sandwich with the top half of the bagel and press down gently before slicing in half to serve.
Kitchen note
Let the cream cheese sit at room temperature for 15 minutes before spreading; cold cream cheese tears the bagel instead of gliding on smoothly.
