Bpk Favorite Recipe

Make the sriracha aioli

In a small bowl, combine mayonnaise (3 tbs) and sriracha (1 tbs). Add 1/2 teaspoon lemon juice, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Whisk until smooth and uniform in color. Taste and adjust heat by adding more sriracha if desired. Set aside.

Toast the bagels

Slice each bagel in half horizontally. Toast cut-side up in a toaster or under a broiler until golden and crisp at the edges, about 2–4 minutes depending on your appliance. Remove and place cut-side up on a plate.

Spread about 1 1/2 tablespoons of the sriracha aioli evenly on the bottom half of each toasted bagel and the remaining 1 1/2 tablespoons on the top halves just before assembling.

Cook the bacon

Heat a skillet over medium heat. If your bacon is very lean, add 1/2 tsp neutral oil to the pan. Add 6 slices of bacon in a single layer (cook in batches if they don't fit). Cook until crisp and browned, about 3–5 minutes per side depending on thickness. Use tongs to turn once. Transfer cooked bacon to a paper-towel-lined plate to drain.

Melt cheese (optional step while bacon rests)

While bacon is resting and still hot, place 1 slice of cheddar on each bottom bagel half over the aioli. Return bagel halves briefly to a warm oven (250°F / 120°C) or microwave for 10–15 seconds to slightly melt the cheese so it adheres to the bagel.

Prepare tomato

Slice the 1/2 tomato into 3–4 thin slices. Lightly season the tomato slices with 1/8 tsp salt to enhance flavor.

Assemble spinach and tomato

Divide 1 cup baby spinach evenly between the two bagel bottoms (on top of the cheddar if you melted it). Layer the seasoned tomato slices over the spinach. Top with the crisp bacon slices (3 per sandwich).

Place the toasted bagel top (with remaining aioli) over each assembled bottom. Press gently to compact the sandwich slightly. Cut each bagel in half if desired and serve immediately while bacon is warm and bagel is crisp.

Optional: serve with extra sriracha aioli on the side for dipping.