Ingredients
Method
- 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.