Veggie Bagel Sandwich

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veggie-bagel-sandwich-mountain-mama-cooks

I love summers so much if not just for the fresh produce. Crispy cucumbers, arugula from my garden and, honestly, is there anything better than a freshly picked tomato? I think not. This time of year, I happily make my meals made up of vegetables only. I suppose because it’s so hot and I don’t feel like eating so heavy but I honestly don’t miss the meat.

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I’ve made this sandwich (or some variation) three times in the past two weeks. It’s easy, I love it and it doesn’t weigh me down. Of course you could use whatever kind of bagel that you like but everything is my favorite. I love all the seeds, garlic, onion and coarse salt.

Building-veggie-bagel-sandwich-mountainmamacooks

I think the key to building a great bagel sandwich is making sure you have a good vegetable to bread ratio. Bagels can be so big and filling so I like to pull the dough out in the middle of my bagel making more room for extra veggies. I like to smash the avocado with a little lemon and sprinkle the tomatoes with a good coarse salt.

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If you’re a cheese lover like myself, feel free to add some sliced swiss or cheddar or even some pepper jack. I’m trying to watch what I eat these days so sadly the cheese didn’t make it to my sandwich. Hope you all had a wonderful weekend and Happy Monday to you all!

Veggie Bagel Sandwich

Ingredients:

  • 1 everything bagel
  • 1/2 avocado
  • fresh lemon
  • 3 slices tomato
  • 1/2 carrot, grated or shaved with vegetable peeler
  • 1/4 small cucumber, sliced thin
  • small handful fresh arugula
  • small pinch coarse salt

Preparation:

Cut bagel in half and, if desired, pull the dough out of the center of bagels. On a plate, mash the 1/2 avocado with a squirt of lemon juice and pinch of salt. Divide equally among the two bagel halves. Laver the sliced tomato, peeled carrots and cucumber and arugula. If desired, add an additional pinch of salt to the sliced tomato. Put two halves together and cut sandwich in half. devour and enjoy.