Rosenberg’s Deli Options Recipe

Prep bagels

Slice the 4 bagels in half horizontally. Lightly butter the cut faces of each half (about 1/2 tbsp each) if toasting. Toast bagel halves in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side in skillet or 2 cycles in a toaster.

Assemble lox bagel

Spread about 2 tablespoons of room-temperature cream cheese on each toasted bagel half. Distribute the 8 oz smoked salmon evenly across 4 bagels (about 2 oz salmon per bagel). Top each with a sprinkle of red onion (about 1 tablespoon each), 1/2 tablespoon capers, and a pinch (1/2 teaspoon) of fresh dill or 1/2 teaspoon of the chive cream cheese if using. Serve with lemon wedges for squeezing.

Prepare sandwich spreads

On a clean work surface, lay out bread or bagel halves for the sandwiches. Mix mayonnaise and deli mustard together (about 1 tbsp mayo + 1 tbsp mustard per sandwich) or spread each separately according to preference.

Build deli sandwiches

For each sandwich: layer 2 oz ham, 2 oz turkey, and 2 slices of provolone (or combination of provolone and Swiss). Add sliced pickles and a small handful of mixed greens for crunch. Close sandwich and press lightly. If desired, heat a skillet over medium and grill the sandwich 2–3 minutes per side to melt cheese and warm meats, using a pan weight or spatula to press gently.

Make simple side salad

In a large bowl combine 4 cups mixed greens, 1 cup halved cherry tomatoes, and 1/2 cup thin cucumber slices. In a small bowl whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss dressing with salad just before serving.

Arrange assembled bagels, sandwiches, and the tossed salad on a platter. Garnish with extra fresh dill, lemon wedges, and reserve a small bowl of capers on the side. Offer remaining mustard and mayonnaise as condiments. Serve immediately so bagels stay crisp and cheeses remain melty if grilled.