Looking for a no-cook summer lunch? Try these veggie bagel
sandwiches: seasoned bagels layered with lemon-laced avocado, juicy
tomato, sharp red onion, and fragrant onion cream cheese.
inspiration
My fatal flaw, and the bane of my existence, is that I love sleeping. Morning Kylie has absolutely no regard for Evening Kylie’s plans: no matter how determined I am that I will, finally, get up on time and become a Morning Routine Person, I cannot make myself get up a second earlier than I have to. I routinely get ready and leave for work within fifteen minutes. I’ve come up with little ways to work with myself to make this successful: a two-minute makeup routine, choosing my outfit and washing my hair the night before, and preparing breakfasts and lunches in advance. This typically works.
But on this particular Monday, motivation was slim and the options in the fridge even slimmer. I found myself running behind at 10 pm on a Monday night, rummaging through the fridge drawers for odds and ends I could use to throw together a few work lunches. I came up with one tomato, half a tub of fragrant onion cream cheese, a few bagels, half a red onion, an on-the-edge avocado, and a couple of lemon wedges left over from dinner. Veg, check. Carbs, check. That would have to do. Not an exciting lunch, perhaps, but a functional one.
As soon as I took the first bite, I knew I was wrong. Something about the seasoned bagels and lemon-laced avocado layered with fresh veg and cream cheese hit the spot. It was simple, but full of flavor; light, but filling enough for lunch alongside some fruit or crackers. I made them again the next week, and again after that.
why i love this recipe
Lunch can be a real pain to figure out every week, so I’m not about to gatekeep this one. Veggie bagel sandwiches are a great no-cook option. They’re full of fresh veggies and flavors: sharp red onion, creamy avocado, juicy tomato, flavorful cream cheese. Cold and fresh for summer, they’re not so heavy that they’ll send you into a mid-afternoon stupor at your desk. They’re also easily customizable and keep really well–sturdy bagels don’t go soggy even with wet ingredients like tomatoes, which make them great for picnics and packed lunches.
These are also super customizable. The cream cheese and avocado are non-negotiable, but feel free to swap out or add veggies as desired. Cucumbers, sprouts, lettuce, spinach, bell peppers, pickles, sundried tomatoes–the possibilities are endless. Even shredded chicken or sliced bacon wouldn’t go amiss. This is a real clean-out-the-fridge recipe. (That being said, do use common sense when swapping out ingredients. If you’re not sure if two ingredients will go together, a quick Google search will usually tell you.)
details
Veggie bagel sandwiches are easy to assemble. I recommend toasting and buttering the bagels, but you can skip it if you prefer or you’re really low on time. (Even if you’re eating it later, a toasted bagel just tastes better than untoasted. I don’t make the rules. I only follow them.)
While the bagels are toasting, you’ll scoop the avocado flesh out of the skin and lightly mash it with a little lemon juice, salt and pepper. Slice the tomato (thick) and the onion (thin). Spread both bagels with cream cheese, then layer on the tomatoes and onions on the bottom bagel. Spread the avocado onto the top bagel, then place top bagel onto the bottom bagel. Salt your tomato, onion, and any other veg you use–this is crucial to a good sandwich. And use a seasoning blend! I used the Green Goddess blend from Trader Joe’s, but you can use whatever blend you like.
notes
Here are some notes to make sure this recipe is successful for you:
bagels: such strong opinions about bagels abound that I find it best not to interfere. The only thing I’ll say is that an everything bagel is best, but other savory options (plain, cheese, etc) would also be good.
onion cream cheese: I don’t recommend leaving this out or substituting it. tomato: beefsteak is ideal, but any other kind will work.
red onion: red is ideal. if you must, use green. don’t use white or yellow; they’ll be too strong here.
notes, continued
avocado: use 1/2 an avocado for each sandwich unless the avocado is really tiny or really giant. Then just do your best. Don’t mash it so much it becomes liquidy–some chunks are just fine here. I just do a squeeze or two of lemon and then a lot of sea salt and ground pepper.
spice blend: Whatever you like best! Italian, Mediterranean, Ranch, zaatar, etc. Don’t be shy with it.
customization: These are super easy to customize. Add more veggies if you like, or swap them out. Some good options are cucumbers, sprouts, lettuce, spinach, bell peppers, pickles, and sundried tomatoes. For protein, add chicken, sliced bacon, or even a hardboiled egg.
what to serve with it: I pack with some chips and fruit for a classic lunchbox feel, but salad would be great for extra veg, or soup for rainy summer vibes.
Meal prep/leftovers: Wrap tightly in clingwrap (this will prevent the avocado from browning) and eat within three days.
I hope you love these veggie bagel sandwiches! If you’re looking for another tasty summer lunch, try super easy pesto pasta salad, strawberry, chicken & avocado salad, or chicken salad sandwiches.
veggie bagel sandwiches
Ingredients
- 2 everything bagels
- butter (optional)
- onion cream cheese to taste
- a few thin slices red onion
- 1 beefsteak tomato sliced
- 1 avocado
- 1-2 lemon wedges
- salt & pepper to taste
- spice blend of your choice to taste
Instructions
- Scoop out the flesh of th eavocado into a small bowl. Lightly mash with a couple squeezes of lemon juice, salt, and pepper.
- Split bagels in half; toast and butter them (optional). Spread flat side of each bagel half with onion cream cheese, to taste. On the bottom bagels, layer tomato slices and onions, salt and pepper. Spread the top bagels with mashed avocado. Season with spice blend, close sandwich, and serve!
Notes
- bagels: such strong opinions about bagels abound that I find it best not to interfere. The only thing I’ll say is that an everything bagel is best, but other savory options (plain, cheese, etc) would also be good.
- onion cream cheese: I don’t recommend leaving this out or substituting it.
- tomato: beefsteak is ideal, but any other kind will work.
- red onion: red is ideal. if you must, use green. don’t use white or yellow; they’ll be too strong here.
- avocado: use 1/2 an avocado for each sandwich unless the avocado is really tiny or really giant. Then just do your best. Don’t mash it so much it becomes liquidy–some chunks are just fine here. I just do a squeeze or two of lemon and then a lot of sea salt and ground pepper.
- spice blend: Whatever you like best! Italian, Mediterranean, Ranch, zaatar, etc. Don’t be shy with it.
- customization: These are super easy to customize. Add more veggies if you like, or swap them out. Some good options are cucumbers, sprouts, lettuce, spinach, bell peppers, pickles, and sundried tomatoes. For protein, add chicken, sliced bacon, or even a hardboiled egg.
- what to serve with it: I pack with some chips and fruit for a classic lunchbox feel, but salad would be great for extra veg, or soup for rainy summer vibes.
- meal prep/leftovers: Wrap tightly in clingwrap (this will prevent the avocado from browning) and eat within three days.