Veggie Delight Sandwiches
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.
Ingredients
- 6 sesame bagels (use wheat/gluten-free, if needed) or any variety
- 6 oz. vegetable cream cheese light or regular
- 1/2 cucumber peeled and thinly sliced
- 1 pkg. alfalfa sprouts or use 1 avocado, sliced
- 1 tomato thinly 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.
Nutritional Information Per Serving (% based upon daily values): Calories 341, Total Fat: 7g, 10%; Saturated Fat: 4g, 17.5%; Cholesterol: 18mg, 6%; Sodium: 713mg, 30%; Total Carbohydrate: 56g, 19%; Dietary Fiber: 3g, 12.5%; Sugar: 7g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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