Bagel Sandwhiches Veggie Recipe

Prepare bagels

Slice the bagels in half horizontally. Toast to desired level (lightly golden is recommended) using a toaster or oven set to 350°F (175°C) for 4–6 minutes.

Spread about 1/4 cup hummus evenly on the bottom half of each toasted bagel. If using flavored hummus, adjust amount to taste.

Make quick balsamic dressing

In a small bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon lemon juice and 1/4 teaspoon salt (use the remainder of the 1 tsp salt sparingly). Season with freshly ground black pepper to taste. Taste and adjust—if too tart add a pinch of sugar or a few more drops of oil.

Place 2 cups mixed greens in a medium bowl. Drizzle the dressing over the greens (about half of the dressing to start), toss gently until coated. Add more dressing sparingly — the greens should be lightly dressed to avoid sogginess.

Toss again and set aside on a plate or bowl, letting excess dressing drain for 1 minute before assembling.

Prep vegetables

Thinly slice the tomato into 1/4-inch slices (about 3–4 slices from one medium tomato). Thinly slice the red onion and separate into rings. Slice olives in half or chop coarsely.

Pat tomato slices lightly with a paper towel to remove excess moisture if desired (helps prevent soggy bagel).

On each hummus-spread bottom bagel half, layer the tomato slices in a single layer (2–3 slices per bagel half). Season tomato lightly with a small pinch of salt and pepper.

Add a generous handful (~1 cup) of the balsamic-dressed greens on top of the tomato. Press gently to compact slightly so the sandwich holds together.

Scatter sliced olives and a few red onion rings over the greens. If using, sprinkle about 1 tablespoon crumbled feta or goat cheese per sandwich and a pinch (about 1/8–1/4 tsp) of red pepper flakes for heat.

Cap each sandwich with the top bagel half. If packing to-go, wrap tightly to keep ingredients together. Serve immediately.